Appetizers · Part 3 of 3: Tips & recipe card

Homemade Crispy Garlic Parmesan Hasselback Potatoes Tips, FAQ & printable recipe

Name: Homemade Crispy Garlic Parmesan Hasselback Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 medium green zucchinis; 1 scallion, finely chopped; 1/2 cup grated aged pecorino romano cheese; 1 large egg; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup vegetable oil, for frying; 1/2 cup garlic herb aioli

By Clara Weller · Nov 5, 2026

Close-up serving of homemade crispy garlic parmesan hasselback potatoes.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4

Tips for success

For extra crispy fritters, make sure the oil is hot enough before adding the batter. A drop of batter should sizzle immediately when it hits the pan.

If the oil is not hot enough, the fritters will absorb oil and become greasy. Also, use a slotted spatula to flip them gently to avoid breaking them apart.

If you have leftover fritters, reheat them in a toaster oven or a hot skillet to restore their crispiness. Avoid microwaving, as it will make them soggy.

You can also make the batter ahead of time and refrigerate it for up to a day, but let it come to room temperature before frying.

Variations

Add Fresh Herbs: Stir in 2 tablespoons of chopped fresh dill, parsley, or mint to the batter for an extra layer of freshness. The herbs complement the zucchini and pecorino beautifully.
Spicy Kick: Add a pinch of red pepper flakes or a finely chopped fresh chili to the batter for a subtle heat that balances the creamy aioli.
Gluten-Free Option: Replace the all-purpose flour with an equal amount of gluten-free flour blend. The fritters will still hold together and crisp up nicely.
Cheese Swap: If pecorino is not available, use parmesan or a mix of parmesan and asiago. The flavor will be slightly milder but still delicious.

Storage and make-ahead

Fridge: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes.
Freezer: Freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat: Reheat fritters in a toaster oven or skillet over medium heat until crispy and hot throughout, about 3-4 minutes per side.

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. The aioli can be stored separately in the refrigerator for up to a week.

The fritters are best served fresh, but you can prepare the zucchini ribbons and grate the cheese a day ahead. Store them separately in the refrigerator.

The batter can be mixed up to 2 hours before frying, but keep it chilled. The aioli can be made up to 2 days in advance.

Serving ideas

Serve these fritters hot, straight from the skillet, with a generous dollop of garlic herb aioli on top. They make a wonderful appetizer for a party, or a casual snack with a cold beer. The crispy exterior and creamy interior are a perfect match for the tangy aioli.

These fritters also pair well with a simple green salad or grilled vegetables. For a heartier meal, serve them alongside grilled chicken or fish.

They are versatile enough to be a side dish, a main course for a light lunch, or a flavorful addition to a brunch spread.

Frequently asked questions

Can these fritters be made ahead of time?

Yes, the batter can be made up to 2 hours ahead and kept chilled. The cooked fritters can be reheated in a hot oven or skillet to restore crispiness. They are best served fresh, but they can be stored in the refrigerator for up to 3 days.

Why do the fritters fall apart when frying?

If the fritters fall apart, the batter may be too wet or not enough flour was used. Make sure to squeeze excess moisture from the zucchini and add enough flour to bind the mixture. Also, handle the fritters gently when flipping.

Can this recipe be made without eggs?

The egg helps bind the fritters and provides structure. For an egg-free version, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer, but the texture may be slightly different.

What can be used instead of garlic herb aioli?

You can use plain mayonnaise mixed with minced garlic and chopped herbs, or a store-bought aioli. Alternatively, a dollop of Greek yogurt with lemon and herbs would also work well.

How can the fritters be made extra crispy?

Ensure the oil is hot enough before adding the batter, and do not overcrowd the skillet. Use a light hand when flattening the fritters so they are not too thick. Let them cook undisturbed until the first side is deeply golden before flipping.

Recipe card

Homemade Crispy Garlic Parmesan Hasselback Potatoes

Prep 15 minCook 20 minTotal 35 minServes 4

Freshly plated crispy garlic parmesan hasselback potatoes ready to serve.

Ingredients

2 medium green zucchinis
1 scallion, finely chopped
1/2 cup grated aged pecorino romano cheese
1 large egg
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil, for frying
1/2 cup garlic herb aioli

Instructions

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.
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.
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.
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.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories: 320
Protein: 12 g
Carbohydrates: 15 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.