• Start by grating the zucchinis , and placing them in a colander. Sprinkle with salt and let them sit for about 10 minutes. This helps draw out excess moisture.
  
• After 10 minutes, squeeze out as much liquid as you can using a cheesecloth from the grated zucchini. This step is crucial to ensure your fritters are not soggy.
  
• In a large bowl, combine the grated zucchini, bread crumbs, cheese, chopped onions, minced garlic, eggs, salt and black pepper. Mix everything together until well combined.
  
• Heat a generous amount of olive oil or vegetable oil in a frying pan over medium-high heat. When oil starts to bubble it is ready.
  
• Take spoonfuls of the zucchini mixture and gently flatten them into patties. Carefully place them in the hot oil.
  
• Fry the fritters for about 2-3 minutes on each side, or until they turn golden brown and crispy. Be cautious not to overcrowd the pan.
  
• Once cooked, transfer the fritters to a plate lined with paper towels to remove any excess oil.
  

Aioli Sauce Instructions

• Use a food processor or blender to combine all ingredients: mayonnaise, salt, pepper, lemon juice, garlic, parsley, dijon mustard, and red pepper flakes (optional).
• Transfer the aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to marry each other. This also helps the aioli thicken further. Serve chilled as a dipping sauce for zucchini fritters or any of your other favorite dishes.