Zucchini Puffs with Lemon Aioli
Crispy, golden, and irresistibly light, these Zucchini Puffs with Lemon Aioli are the perfect appetizer or snack for any occasion. Made with freshly grated zucchini, Parmesan cheese, and a touch of garlic, these savory fritters deliver a delicate balance of flavors with a satisfying crunch. The tangy, zesty lemon aioli, crafted with fresh lemon juice and garlic, provides a flavorful contrast that takes this dish to the next level. Easy to prepare in just 35 minutes, this recipe combines wholesome ingredients and straightforward techniques for a crowd-pleasing treat. Whether you're hosting a summer gathering or looking for a creative way to enjoy zucchini, these puffs are a must-try!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 teaspoon Salt
- 0.75 cup All-purpose flour
- 0.5 cup Parmesan cheese
- 1 teaspoon Baking powder
- 1 large Egg
- 0.25 cup Milk
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 cup Vegetable oil
- 0.33 cup Mayonnaise
- 1 teaspoon Lemon zest
- 2 teaspoons Lemon juice
- 1 clove Garlic (minced)
Instructions
Grate the zucchinis using a box grater, then place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Place the drained zucchini in a mixing bowl and sprinkle with 1 teaspoon of salt. Let it sit for 5 minutes to draw out more water, then squeeze out any additional liquid.
In a large bowl, whisk together the flour, Parmesan cheese, baking powder, garlic powder, and black pepper.
In a separate small bowl, beat the egg with the milk. Add the drained zucchini and the egg mixture into the dry ingredients, stirring until a thick batter forms.
Heat the vegetable oil in a large skillet over medium heat.
Scoop 1-2 tablespoon portions of the batter into the hot oil, using a spoon to slightly flatten each scoop to form small puffs. Do this in batches, ensuring not to overcrowd the pan.
Cook each puff for about 2-3 minutes per side or until golden brown. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
To make the lemon aioli, whisk together the mayonnaise, lemon zest, lemon juice, and minced garlic in a small bowl. Adjust seasoning with a pinch of salt, if necessary.
Serve the zucchini puffs warm with lemon aioli on the side for dipping. Enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 94% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
