Ingredients:

  • 2 medium zucchini (about 1 pound / 450g total), ends trimmed
  • 1 teaspoon kosher salt (or sea salt)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (about 85g)
  • 1/2 cup grated Parmesan cheese (about 50g), plus more for garnish
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil, for frying
  • 1/2 cup mayonnaise (120ml)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions:

  1. Grate zucchini, toss with salt, and place in a colander to drain for at least 15 minutes. Pat dry really well with paper towels.
  2. In a bowl, combine the drained zucchini, flour, eggs, panko breadcrumbs, Parmesan cheese, parsley, basil, garlic, and pepper. Mix well.
  3. Using about 1/4 cup of the zucchini mixture per stack, gently form into small patties.
  4. In a small bowl, whisk together mayonnaise, lemon juice, dill, garlic, pepper, and salt. Set aside.
  5. Heat olive oil in a large skillet over medium heat. Carefully place the zucchini stacks in the hot oil, ensuring not to overcrowd the pan.
  6. Cook for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip them.
  7. Remove the cooked zucchini stacks with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  8. Place two or three stacks on a plate. Top with a dollop of Lemon-Herb Aioli and a sprinkle of grated Parmesan cheese. Serve immediately.