Crispy Zucchini Fritters with Lemon Basil Aioli and Roasted Red Pepper Relish

Ingredients

• •2 medium zucchinis, grated
• •1 teaspoon salt
• •1/4 cup grated Parmesan cheese
• •1/4 cup all-purpose flour
• •1 large egg
• •2 tablespoons chopped fresh basil
• •2 garlic cloves, minced
• •1/4 teaspoon black pepper
• •1/2 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 tablespoon olive oil
• •1/2 cup roasted red peppers, finely chopped
• •1 tablespoon balsamic vinegar
• •1/4 teaspoon smoked paprika
• •1/4 cup light neutral oil (such as canola or sunflower) for frying

Instructions

1. 1

   Step 1: Grate the zucchinis using a box grater and place them in a colander. Sprinkle with 1 teaspoon of salt, toss to combine, and let sit for 10 minutes to draw out excess moisture.

2. 2

   Step 2: Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the grated zucchini. Transfer the zucchini to a large mixing bowl.

3. 3

   Step 3: Add the grated Parmesan cheese, all-purpose flour, egg, chopped basil, minced garlic, and black pepper to the bowl with the zucchini. Mix until fully combined to form the fritter batter.

4. 4

   Step 4: Heat the light neutral oil in a large skillet over medium heat. Scoop about 2 tablespoons of the batter and gently flatten it into a small patty. Place it in the skillet and repeat with additional batter, working in batches to avoid overcrowding.

5. 5

   Step 5: Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

6. 6

   Step 6: While the fritters are cooking, prepare the lemon basil aioli by mixing the Greek yogurt, lemon juice, olive oil, 1 clove of minced garlic, and chopped basil in a small bowl. Stir until smooth and set aside.

7. 7

   Step 7: For the roasted red pepper relish, combine the finely chopped roasted red peppers, balsamic vinegar, smoked paprika, and a pinch of salt in a separate small bowl. Mix well and adjust seasoning to taste.

8. 8

   Step 8: Serve the zucchini fritters warm, accompanied by the lemon basil aioli and roasted red pepper relish on the side for dipping or topping.