Sort ingredients
cburns1
QR Code
Listen
Pdf
Place grated zucchini in a colander over a bowl. Sprinkle with 1 tsp salt and toss. Let sit for about 10 minutes. Squeeze out as much liquid as possible using a clean cloth or cheesecloth.
In a large bowl, combine drained zucchini, beaten eggs, red onions, red bell pepper, flour, baking powder, both cheeses, seasoning, minced garlic, basil, olive oil, and season with salt and pepper. Mix until well combined.
Scoop out portions of the zucchini mixture and form into small patties. Dip each patty in panko breadcrumbs, pressing lightly to ensure they adhere.
Heat olive oil in a large skillet over medium heat. Pan fry the zucchini patties, not overcrowding the pan, for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
In a bowl, whisk together mayonnaise, olive oil, lemon juice, seasoning, minced garlic, and salt. Once smooth, fold in the chopped basil. Adjust seasoning if needed.
Plate the hot fritters and serve with a side of the garlic basil aioli sauce.