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Zucchini Fritters with Garlic Aioli Dipping Sauce


This recipe was prepared using the Prepology® Color-changing Cooking Thermometer (K34861).

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  • Ingredients:
  • Zucchini Fritters:
  • 1-1/4 cups all-purpose flour
  • 5 oz. white cheddar cheese, shredded
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 2 large eggs
  • 1 cup cold beer
  • 1/2 tsp. garlic powder
  • 1 cup zucchini, julienned
  • 1 cup yellow squash, julienned
  • 1 small white onion, julienned or thinly sliced
  • Dipping Sauce:
  • 24 garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 1-1/2 cups mayonnaise
  • 4 Tbsp. lemon juice
  • 1 tsp. black pepper
  • 1/4 tsp. salt
  • 1/4 cup fresh chives, chopped



Step 1


To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F. Line a rack with two layers of paper towels.

Place the onion, zucchini, and yellow squash in a mesh colander and press down to squeeze out most of the liquid.

Combine the flour, cheese, salt, pepper, and garlic powder in a large bowl and set it aside.

In a separate bowl, beat the eggs until they're smooth, then add the cold beer and gently stir them together. Pour this mixture into the dry-ingredient mixture and stir until they're combined. Add the zucchini and onion and stir them to combine.

Drop the zucchini batter into the hot oil by tablespoons. Fry them until they're golden brown. Use a slotted spoon to transfer them to the paper towel-lined rack. Serve them immediately.

To prepare the sauce, toss the garlic cloves with the olive oil. Wrap the garlic cloves together in foil and bake them until they're tender, about 20 – 30 minutes. Let them cool until they're warm.

Place the garlic into a food processor and purée it with the mayonnaise, lemon juice, pepper, and salt. Transfer the aioli to a bowl and stir in the chives.

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