Zucchini Fritters with Parmesan – Crispy & Savory Delight

The crisp, golden edges and savory cheese bites make this Zucchini Fritters with Parmesan Recipe a must-have on your table. They’re quick to whip up and so irresistibly satisfying with every crunchy mouthful!

A stack of six golden-brown fritters sits on white paper inside a white plate with red and white patterns along the rim. Each fritter shows a crispy, rough texture with bits of green herbs and small dark flecks visible, adding spots of color. The top fritter is sprinkled with coarse salt and small pieces of chopped green onions. The plate rests on a white marbled surface with black lines resembling tiles. The background is plain white. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Zucchini Fritters with Parmesan Recipe
Top Tip
How to Serve Zucchini Fritters with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Zucchini Fritters with Parmesan Recipe

Why You'll Love This Recipe

I’ve made this zucchini fritter recipe more times than I can count, and every time it impresses. They’re the perfect crispy, cheesy bites that make eating vegetables feel like a treat – no guilt, just pure yum.

Simple, stable batter: The blend of flour, baking powder, and grated veggies makes mixing foolproof and yields crispy fritters every time.
Packed with flavor: Fresh Parmesan and green onions add just the right savory punch without overpowering the zucchini’s freshness.
Perfect texture: Crispy on the outside, tender inside, these fritters satisfy cravings for something crunchy and comforting.
Versatile serving options: Whether as a snack, appetizer, or light dinner, these fritters adapt easily to whatever you have on hand.

Ingredients & Why They Work

Understanding each ingredient helps turn this zucchini fritter recipe from “just okay” into something you’ll crave repeatedly. Each piece plays a part in flavor, texture, or structure, so let’s break down why they’re here.

Flat lay of fresh whole zucchinis, a small whole yellow onion, a small heap of all-purpose flour on a white ceramic plate, a white ceramic bowl with green onions chopped with white and green parts visible, a small white bowl filled with freshly grated Parmesan cheese, one large whole brown egg with clean shell, a small white bowl of whole milk, a small white bowl containing kosher salt, a small white bowl with baking powder, a small white bowl of garlic powder, a small white bowl filled with freshly cracked black pepper, a small white bowl of flaky salt, and a small white bowl of creamy sour cream, all ingredients arranged symmetrically and proportionally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini:The star of the show! Its mild flavor and high water content need wringing out to avoid sogginess.
Yellow onion:Adds natural sweetness and mild sharpness; grating it with zucchini blends the flavors well.
Kosher salt:Helps draw moisture out of veggies and seasons the mix gently.
All-purpose flour:Provides structure to bind the fritters together without heaviness.
Baking powder:Lightens the batter for a crispier, fluffier texture.
Green onions:Bright bits that add freshness and a subtle onion kick.
Parmesan cheese:The umami booster! Freshly grated Parmesan melts into the batter, lending a hint of nutty richness.
Egg:Acts as the binder, holding the fritters together perfectly.
Whole milk:Adds moisture and smoothness to the batter, balancing dry ingredients.
Garlic powder:Infuses just enough garlic warmth without overpowering.
Freshly cracked black pepper:Gives subtle heat and depth.
Vegetable oil:For frying – neutral oil ensures no competing flavors and helps achieve that golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe to match different moods or what’s in my pantry, and you can too. A couple easy swaps or additions will make it your own.

Variation: Adding fresh herbs like dill or parsley makes for a vibrant, garden-fresh flavor twist I’ve enjoyed during summer dinners.
Dietary tweaks: Swap flour for gluten-free flour blend if needed; just know the texture might be a smidge lighter.
Cheese alternatives: Try sharp cheddar or asiago instead of Parmesan for a different cheesy note.
Spice it up: A pinch of cayenne or smoked paprika adds a smoky warmth I often crave.

Step-by-Step: How I Make Zucchini Fritters with Parmesan Recipe

A white plate with red floral patterns holds six golden brown fritters that have a rough and crispy texture with small bits of green herbs visible throughout. The fritters are arranged around a small white bowl of thick, creamy white sauce garnished with tiny green herb pieces. The plate sits on a white marbled surface with black tile lines. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Drain Your Veggies

Start by grating the zucchini and onion directly over a cheesecloth-lined strainer. It sounds fancy, but a clean kitchen towel works just as well. Sprinkle salt over the grated veggies — this helps pull out excess water essential for crispy fritters. After letting it sit for about 10 minutes, squeeze out as much liquid as you can. Trust me, this step transforms soggy batter into golden perfection.

Step 2: Mix Your Dry and Wet Ingredients

In a big bowl, combine flour, baking powder, chopped green onions, and freshly grated Parmesan. In a separate smaller bowl (or directly in the big one if you’re feeling brave), whisk together the egg, milk, garlic powder, and black pepper. Then, fold in the drained zucchini and onion mixture. The batter should be thick but not dry—if it feels crumbly, a splash more milk can do the trick.

Step 3: Fry and Flip for Crunchy Goodness

Pour about half an inch of vegetable oil into a large skillet and heat over medium-high until shimmering. Drop ¼ cup portions of batter carefully into the oil, then flatten each a bit with a fork to around ½-inch thickness. Cook about 3 to 4 minutes on each side until golden brown and crisp. Don’t crowd the pan! This step might seem slow, but good things come to those who wait (and flip carefully).

Step 4: Serve Warm with Your Favorite Dips

Transfer your fritters to a paper towel-lined plate, sprinkle flaky salt for that extra pop of flavor, and serve immediately with sour cream or Greek yogurt. The tang pairs beautifully with the crispy, cheesy bites.

Top Tip

From my experience making this recipe dozens of times, these tips make all the difference between “meh” fritters and a batch everyone asks for seconds of.

Thoroughly drain zucchini: Use a cheesecloth or clean towel and squeeze out every drop possible — moisture is the enemy of crispness.
Don’t overcrowd the pan: Give each fritter space so they fry evenly and get that perfect golden crust.
Fresh Parmesan matters: Pre-grated can work, but freshly grated Parmesan melts and browns so much better in the batter.
Use medium heat: Too hot burns the outsides before the inside cooks; too low makes fritters greasy. Medium heat is the sweet spot.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I’m all about simple but impactful finishes. I love sprinkling flaky sea salt and a little fresh cracked black pepper right after frying. Sometimes a squeeze of lemon juice brings a fresh zing. And dollops of sour cream or cool Greek yogurt are a must for dipping—they bring creamy contrast that complements every bite.

Side Dishes

For a full dinner, I like pairing these zucchini fritters with a crisp green salad dressed with lemon vinaigrette or a simple tomato and cucumber salad. They also go great alongside grilled chicken or fish for a light, veggie-packed meal.

Creative Ways to Present

When I serve these at parties, I place the fritters on a big platter with several small bowls of dipping sauces—think sour cream mixed with fresh herbs, spicy aioli, or even a tangy marinara. It turns a humble snack into a fun, interactive starter everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover fritters in an airtight container lined with paper towels to absorb residual moisture. They keep well in the fridge for up to 3 days without losing their crispiness too much.

Freezing

I’ve frozen zucchini fritters before with good results. Lay them flat on a parchment-lined tray to freeze individually, then transfer to a freezer bag. When ready, reheat straight from frozen.

Reheating

To keep the fritters crisp, I reheat them in a hot skillet with a little oil or in a toaster oven rather than the microwave. It brings back that fresh-fried texture better than any microwave zap.

Frequently Asked Questions:

Can I use frozen zucchini for this recipe?

Frozen zucchini is too watery when thawed, which affects the fritters’ crispness. Fresh zucchini that’s well-drained works best.

How do I prevent the fritters from falling apart?

Make sure to squeeze out all excess moisture and avoid adding too much flour, which can make them dry. Also, don’t flip too early — wait for a golden crust to form before turning.

Can this zucchini fritters recipe be made vegan?

Yes! Substitute the egg with a flax or chia egg, and use a plant-based milk along with a vegan Parmesan-style cheese.

What’s the best oil for frying zucchini fritters?

Neutral oils with high smoke points like vegetable, canola, or grapeseed oil work best to get that golden crisp without burning.

Final Thoughts

This Zucchini Fritters with Parmesan Recipe is one of my absolute favorites to make when I want something quick, comforting, and fresh. The way the cheese melts into each crispy bite always brings me back for another. I hope you enjoy making and sharing it as much as I do—it’s just the kind of dish that turns simple ingredients into memorable moments.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way