Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), grated
  • 1 teaspoon kosher salt (6g)
  • 1 large egg (60g), lightly beaten
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon finely chopped fresh mint
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • 1/2 cup mayonnaise (120ml)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 1 clove garlic, minced
  • Pinch of salt and pepper

Instructions:

  1. Grate the zucchini and place in a colander set over a bowl. Sprinkle with salt and let sit for 15 minutes to drain excess moisture.
  2. Squeeze the grated zucchini in a clean kitchen towel or cheesecloth to remove as much moisture as possible.
  3. In a large mixing bowl, combine the drained zucchini, egg, flour, Parmesan cheese, mint, and pepper. Mix well.
  4. In a small bowl, whisk together the mayonnaise, lemon juice, dill, garlic, salt, and pepper until smooth. Refrigerate until ready to serve.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with a spatula.
  7. Cook for 3-4 minutes per side, or until golden brown and crispy.
  8. Transfer the fritters to a paper towel-lined plate to drain excess oil. Serve immediately with the lemon-dill aioli.