These Zucchini Fritters are filled with flavors, have a light crispy texture and come together in under 30 minutes. Serve them as a tapas appetizer or even as a main course, next to some roasted potatoes and a bottle of Spanish wine.
To make this recipe I used 2 zucchinis that where small to medium in size. You can also use 1 large one if you prefer. Either way, once you shred the zucchini, you want to salt it and let it rest for a couple of minutes. This will remove any excess water, which will help give your fritters that crispy texture.
I served these zucchini fritters next to a very simple spicy garlic aioli. Which really takes these fritters to the next level. What gives the aioli that spicy kick is the hot smoked Spanish paprika. You can also use chili powder if you like.
TIPS & TRICKS to Make this Recipe: Make sure to cook the fritters in batches to not over-crowd the pan. To keep the fritters warm while you cook the rest of them. Just add into a preheated oven at its lowest setting. You can make the batter ahead of time and cook the fritters when ready.
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Watch the Video Below on How to Make these EASY Zucchini Fritters
EASY Zucchini Fritters + Spicy Garlic Aioli
FOR THE FRITTERS
- 2 zucchini (small to medium in size)
- 1/2 cup all purpose flour 60 grams
- 1 egg
- 1/3 cup club soda 90 ml
- 1 small onion
- 2 cloves garlic
- 2 tbsp chopped parsley 8 grams
- pinch sea salt
- dash black pepper
FOR THE SPICY GARLIC AIOLI
- 1/2 cup low fat mayonnaise 120 grams
- 1 clove garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
- 1/2 cup extra virgin olive oil 120 ml
Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, using a box shredder finely shred the zucchini, transfer the shredded zucchini into a colander with a bowl underneath, season with sea salt, set aside
Add the flour into a large bowl, make a well, crack in the egg and whisk, add in the club soda and mix everything together until there are no lumps, add in the onion finely chopped, the garlic roughly chopped, the parsley and season with sea salt & black pepper, mix together until well mixed
Using a wooden spoon, push down on the shredded zucchini, to remove any of the excess water, then add into the bowl with the batter and mix together
Heat a large fry pan with a medium heat and add in the olive oil (1/2 cup / 120 ml)
Once the oil is hot but not smoking, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried, then remove from the pan and transfer over a wire rack with paper towels underneath
To make the spicy garlic aioli, add the mayonnaise into a bowl, finely grate in the garlic, add the hot smoked Spanish paprika, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until well mixed
Transfer the aioli into a serving plate and decorate the zucchini fritters around the aioli, serve at once, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe
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