Name: Zucchini Fritters with Parmesan Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound zucchini (about 3 medium); 1 small yellow onion; 2 green onions, white and green parts, chopped; 1 cup all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon freshly cracked black pepper; ⅓ cup freshly grated Parmesan; 1 large egg; ½ cup whole milk; Vegetable oil, for frying (about ½ inch in skillet); Flaky salt, for serving; Sour cream or Greek yogurt, for serving

There’s something truly comforting about crispy, golden bites that pack a burst of fresh flavor. This Zucchini Fritters with Parmesan Recipe hits that spot perfectly—moist inside, crunchy outside, with a cheesy Parmesan zing that just sings. I always find these hard to resist and super easy to whip up, especially when zucchini is in season.

A tall stack of seven golden brown fritters sits on white parchment paper inside a white plate with red patterns around the rim. Each fritter shows a crispy, uneven edge with green bits of herbs or vegetables mixed in, giving a textured look. The top fritter is sprinkled with coarse white salt and small green pieces, likely chopped green onions. The plate rests on a white marbled surface and the background is plain white. The fritters look crunchy and thick, and the photo is close up, focusing on the stack from the side. 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 adore this zucchini fritters recipe because it’s the kind of dish that feels both homey and special at the same time. It’s simple but packed with flavor, and the Parmesan adds a savory depth that keeps me coming back for more. Plus, it’s a fabulous way to sneak veggies into any meal without any fuss.

Crispy Perfection: The fritters get beautifully golden and crunchy on the outside, while staying tender and moist inside.
Fresh Ingredients: Using zucchini and onion freshly grated brings a vibrant flavor and texture.
Cheesy Goodness: Parmesan adds an irresistible savory punch without overwhelming the fritter.
Easy & Versatile: This recipe comes together quickly, making it perfect for weeknights or casual weekend cooking.

Ingredients & Why They Work

Each ingredient in this Zucchini Fritters with Parmesan Recipe plays a specific role, creating a perfect balance of texture, flavor, and structure. Knowing a little about what each does helps you feel confident customizing or perfecting your fritters.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of whole milk, a small white ceramic bowl of freshly grated Parmesan cheese, a small white ceramic bowl of garlic powder, two whole uncracked brown eggs, three fresh medium zucchini with smooth green skin, one small yellow onion with a smooth golden peel, two fresh green onions with white bases and green tops, a small white ceramic bowl of freshly cracked black pepper, a small white ceramic bowl of kosher salt, a small white ceramic bowl of flaky salt, a small white ceramic bowl of sour cream, all arranged with perfect symmetry and balanced proportions, 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 veggie here; choose firm, medium-sized zucchinis for best moisture and flavor.
Yellow onion: Adds subtle sweetness and depth; grating it with the zucchini helps evenly distribute flavor.
Kosher salt: Helps draw out moisture from the zucchini and onion to keep fritters from getting soggy.
All-purpose flour: Binds everything together and provides structure for the crispy outside.
Baking powder: Gives a slight lift so fritters aren’t dense or heavy.
Green onions: Fresh, mild onion flavor and a touch of color throughout the batter.
Parmesan cheese: Brings savory richness and keeps the fritters flavorful.
Egg: The natural binder that holds the fritter mixture together.
Whole milk: Adds a bit of moisture for tenderness without making the batter too wet.
Garlic powder & black pepper: Essential seasonings to boost the flavor profile without overpowering.
Vegetable oil: For frying; neutral oil with a high smoke point helps achieve that golden crunch.
Flaky salt: A finishing touch that enhances texture and flavor when sprinkled warm.
Sour cream or Greek yogurt: A cool, creamy dip that pairs perfectly with these savory fritters.

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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 how flexible this recipe is. Over time, I’ve mixed up the herbs and cheeses depending on what’s in my fridge, and you can easily tweak it to suit your tastes or dietary needs.

Variation: Swapping Parmesan for sharp cheddar or feta creates a different but equally delicious flavor profile, which I did once for a dinner party—and everyone loved the twist.
Dietary tweak: For a gluten-free version, try using chickpea flour or your favorite GF baking mix instead of all-purpose flour.
Herb boost: Adding chopped dill, parsley, or basil brightens the fritters and adds fresh color, which I find irresistible in summer.
Heat it up: A pinch of red pepper flakes or a hit of hot sauce in the batter adds a nice kick if you like a bit of spice.

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

A red and white marbled plate holds six golden-brown fritters, each showing a rough, crispy texture with bits of green herbs scattered throughout. The fritters are spread around the plate with some sprinkled salt crystals and small green chopped herbs on top. In the middle-right of the plate sits a small white bowl filled with creamy white dipping sauce, swirled smoothly on the surface. The plate is placed on a white marbled surface with subtle grey veining lines. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Sweat the Veggies

Start by grating the zucchini and yellow onion into a cheesecloth-lined strainer over a large bowl. Sprinkle the kosher salt over the grated veggies and toss gently. This step is key because it draws out excess moisture — I always let it sit for about 10 minutes, then wring out as much water as possible. Trust me, this prevents soggy fritters and helps them crisp beautifully later.

Step 2: Mix the Dry and Wet Ingredients

In a large bowl, combine the flour, baking powder, chopped green onions, and freshly grated Parmesan. Then whisk in the egg, milk, garlic powder, and black pepper until smooth. Finally, add your shredded zucchini and onion mixture. Gently fold everything together—don’t overmix, or your fritters might get tough.

Step 3: Fry to Golden Perfection

Pour about half an inch of vegetable oil into a large skillet and heat it over medium-high. Once hot, scoop ¼ cup portions of the batter into the pan, flattening into rounds about half an inch thick with a fork. Cook each side for 3–4 minutes until crispy and golden. I like to work in batches so the pan doesn’t cool down too much, which keeps the fritters crisp and lovely.

Step 4: Serve Warm with a Tasty Dip

Drain the cooked fritters on a paper towel-lined plate, then sprinkle with flaky salt immediately to enhance texture and flavor. I love serving these warm with a dollop of sour cream or Greek yogurt on the side, which adds a creamy tang that balances the fritters’ richness.

Top Tip

Over the years, I’ve learned a few tricks to make the best zucchini fritters every time—and I’d love to share those tips so you can avoid the common pitfalls I once faced.

Drain is a Must: Don’t skip wringing out that zucchini and onion mixture—too much moisture leads to soggy fritters that won’t stay together.
Oil Temperature: Make sure your oil is hot enough before frying—too cool means greasy fritters, too hot means burning fast. I usually test with a small dollop first.
Don’t Overmix: Stir until just combined after adding zucchini mixture; overworking the batter can make the fritters tough.
Flaky Salt Finish: Adding flaky salt right after frying gives a perfect burst of flavor and a nice crunch—definitely don’t skip this step.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I’m a big fan of keeping garnishes simple yet fresh: a sprinkle of chopped fresh parsley or chives adds color and brightness. Sometimes, I drizzle a little lemon juice on top for a zesty lift—the acidity pairs wonderfully with the rich cheese.

Side Dishes

These fritters shine alongside light salads, like a crisp arugula with a lemon vinaigrette, or a simple tomato and cucumber salad. I also love pairing them with grilled chicken or fish for an easy, balanced meal.

Creative Ways to Present

For a dinner party, I like stacking the fritters topped with a dollop of herbed Greek yogurt and a sprinkle of microgreens—it makes for a visually stunning yet casual appetizer. Another idea is to serve them alongside a variety of dipping sauces for a fun interactive snack plate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover zucchini fritters in an airtight container in the fridge. They stay good for up to 3 days, and I find they hold their flavor nicely if you eat them cold or reheated.

Freezing

Freezing zucchini fritters works well if you flash freeze them first on a baking sheet so they don’t stick together. Then transfer to a freezer bag. When you’re ready, you can reheat slices straight from frozen in a skillet over medium heat, which crisps them up again without sogginess.

Reheating

To warm up leftovers, I skip the microwave and reheat fritters gently in a non-stick pan with a little oil—it brings back that fresh-fried crispness effectively. Baking them at 350°F for 10 minutes works too if you want to do a bunch at once.

Frequently Asked Questions:

Can I make zucchini fritters without Parmesan cheese?

Absolutely! While Parmesan adds great flavor, you can swap it for other cheeses like cheddar, feta, or even omit it for a dairy-free option. Just adjust seasoning to compensate.

Why do my zucchini fritters turn out soggy?

Most often it’s due to excess moisture that isn’t squeezed out from the grated zucchini and onion. Make sure to salt, let sit, then wring out as much liquid as possible using a towel or cheesecloth before mixing the batter.

Can I bake zucchini fritters instead of frying?

Yes, you can bake them on a parchment-lined baking sheet at 400°F for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried but are a lighter alternative.

How do I reheat zucchini fritters so they stay crispy?

The best way is to reheat in a warm skillet with a little oil over medium heat. This brings back their crispiness nicely without becoming soggy like microwaving can cause.

Final Thoughts

Honestly, the Zucchini Fritters with Parmesan Recipe has become a regular in my kitchen, especially when I want a quick snack or a veggie-packed side. They’re approachable enough for every home cook but impressive enough to serve guests. Give them a try—I bet once you master the basics, you’ll be experimenting with your own favorite twists too.