Crispy Zucchini Fritters with Garlic Herb Aioli

These crispy zucchini fritters are the ultimate quick appetizer: shredded zucchini ribbons and salty pecorino fried until deeply golden and crunchy, then topped with a cool, creamy garlic herb aioli.

The contrast of textures—crisp exterior, tender interior, and a hint of cheese pull—makes them impossible to resist. Ready in under 30 minutes, they're perfect for a snack, a party starter, or a side dish.

Zucchini fritters are a classic way to use up summer's bounty, but this version takes them to the next level with thin ribbons that fry up extra crispy. The aged pecorino adds a sharp, salty kick, while the garlic herb aioli brings a creamy, herby finish.

Whether you serve them as an appetizer, a light lunch, or a side to grilled meats, these fritters are sure to become a favorite. The recipe is simple, uses everyday ingredients, and comes together in one skillet.

Ingredients

Why this recipe works

The key to these fritters is slicing the zucchini into thin ribbons rather than grating. Ribbons have more surface area, which means more crispy edges when fried.

The ribbons also hold their shape better, giving the fritters a delicate, lacy texture. The salt in the batter helps draw out moisture, ensuring the fritters fry up crisp instead of soggy.

Using a box grater for the pecorino creates fine shreds that melt into the batter, distributing the salty, nutty flavor throughout. The heat of the skillet crisps the exterior while the interior stays tender and moist. The garlic herb aioli adds a cool, creamy contrast that balances the richness of the fried fritters.

Notes and substitutions

Choose firm, medium-sized zucchinis for the best texture. If they are very large, the seeds can be watery; remove them before slicing. The scallion adds a mild onion flavor; you can substitute chives or finely chopped shallot if you prefer. Aged pecorino romano is a must for its sharp, salty flavor—parmesan can be used in a pinch but will be milder.

A vegetable peeler or mandoline makes quick work of slicing the zucchini into ribbons. If you don't have one, a sharp knife and a steady hand work fine.

The batter should be thick enough to hold together when scooped; if it seems too wet, add a little more flour. For the aioli, any good-quality garlic herb aioli from the store works, or you can make your own by mixing mayonnaise with minced garlic and chopped herbs.

• pecorino romano: parmesan cheese for a slightly milder flavor
• scallion: chives or finely chopped shallot
• all-purpose flour: gluten-free flour blend for a gluten-free version
• garlic herb aioli: store-bought aioli or a mix of mayonnaise and minced garlic

Equipment

• box grater
• large skillet
• spatula
• mixing bowl
• paper towels