Homemade Crispy Garlic Parmesan Hasselback Potatoes Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Slice the zucchini into thin ribbons and finely chop the scallion. Grate the pecorino on the large holes of a box grater.

Have the egg, flour, salt, and pepper measured and ready. Heat the oil in a large skillet over medium-high heat while you prepare the batter. If using a store-bought aioli, have it ready for serving.

Instructions

Prep and Mix

1. 1Prep the Zucchini and Cheese
   Slice the green zucchinis lengthwise into thin ribbons using a vegetable peeler or a mandoline. Finely chop the scallion. Grate the aged pecorino romano cheese on a box grater into a fresh pile of shredded cheese.
   Look for The zucchini ribbons are thin and pliable, and the cheese is finely shredded.
   Tip If the zucchini is very watery, lightly salt the ribbons and let them sit for 5 minutes, then pat dry.
2. 2Make the Batter
   In a large bowl, combine the zucchini ribbons, chopped scallion, grated pecorino, egg, flour, salt, and pepper. Stir until well combined and the mixture holds together when pressed.
   Look for The batter is thick and slightly sticky, with the zucchini well coated.
   Tip Do not overmix; the batter should be just combined.

At the end of this phase, you should have a bowl of batter that holds together when pressed. The zucchini ribbons are coated with the egg and flour mixture, and the cheese is evenly distributed. The batter should not be watery—if it is, drain off any excess liquid before proceeding.

Fry Until Golden

3. 3Fry the Fritters
   Heat the vegetable oil in a large skillet over medium-high heat. Scoop mounds of the batter into the hot skillet, flatten slightly with a spatula. Fry until deeply golden and crispy, about 3-4 minutes per side.
   Look for The edges are golden brown and the fritters are crisp to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the skillet; work in batches if needed.

The fritters should be deeply golden brown and crispy on both sides. The oil should be hot enough that the batter sizzles when it hits the pan, but not so hot that it burns.

The fritters should be cooked through and the cheese melted. You can test one by breaking it open—the interior should be set and hot.

Top and Serve

4. 4Serve Hot
   Transfer the fritters to a paper towel-lined plate to drain briefly. Dollop creamy garlic herb aioli on top of each fritter. Break one in half to show the gooey, savory interior. Serve hot.
   Look for The fritters are crispy on the outside and the cheese pulls in strings.
   Tip Serve immediately for the best crunch.

The fritters are ready to serve when they are still hot and crispy. The aioli should be dolloped on top just before serving so it stays cool and creamy. When you break a fritter in half, the cheese should pull in long strings, showing the gooey interior. Serve immediately for the best texture.

Common mistakes

A common mistake is not squeezing enough moisture out of the zucchini. If the batter is too wet, the fritters will steam instead of fry, resulting in a soggy texture. Another mistake is overcrowding the skillet, which lowers the oil temperature and prevents crisping.

Also, avoid flipping the fritters too early—wait until the first side is deeply golden before turning. Finally, do not skip the aioli; it adds the creamy, herby finish that ties the dish together.

How to tell it’s done

The fritters are done when they are deeply golden brown on both sides and crispy to the touch. The interior should be set and the cheese melted—if you break one open, you should see a gooey, savory center.

To ensure the egg reaches a safe temperature, the internal temperature of the fritters should reach at least 160°F (71°C). Use an instant-read thermometer if you want to be sure.

• Egg dishes: 160°F (71°C) in the thickest part