There’s something irresistibly crispy and comforting about little bites of zucchini magic, right? This Zucchini Fritters with Parmesan Recipe is just that—a golden, cheesy, tender-on-the-inside delight that I often find myself craving when summer zucchini is at its peak.

There is a stack of six golden-brown fritters on white parchment paper inside a white plate with a red and white marbled edge. The fritters look crispy with small bits of green herbs mixed inside and sprinkled on top. Each fritter is uneven with rough edges and varied thickness, showing a crunchy texture. The top one has some flaky sea salt and chopped green onion scattered on it. The plate sits on a white marbled surface with a white wall behind it. The 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 zucchini fritters a bunch of ways, but this version, packed with parmesan and fresh green onions, feels just right every time. It’s an easy recipe that doesn’t just fill you up but surprises you with that perfect balance of crispy and savory—a real winner whether for a snack or dinner side.

Simple ingredients: You likely have most of what you need in your pantry already, making it a fuss-free option.
Perfect texture: The secret is wringing out zucchini moisture so fritters hold together without being soggy.
Flavor-packed: Parmesan cheese melts into every bite, bringing just the right salty, nutty kick.
Versatile dish: Great for breakfast, lunch, or as a tasty appetizer at your next get-together.

Ingredients & Why They Work

Every ingredient in this zucchini fritters with parmesan recipe has a job to make sure your fritters come out golden, tender, and full of flavor. Plus, using fresh ingredients where possible really makes a difference.

Flat lay of three medium fresh zucchinis, one small whole yellow onion, a small mound of all-purpose flour on a simple white ceramic plate, a small pile of baking powder in a white ceramic bowl, two whole green onions with both white and green parts, a small pile of freshly grated Parmesan cheese on a white ceramic dish, one large uncracked brown egg, a small white bowl filled with whole milk, a small white bowl containing garlic powder, a small white bowl with freshly cracked black pepper, a small white bowl with kosher salt, a small white bowl with flaky salt, a small white 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—make sure to grate it finely and squeeze out excess moisture to avoid soggy fritters.
Yellow onion: Adds sweetness and sharpness; grating it along with zucchini helps distribute flavor evenly.
Kosher salt: Enhances all the natural flavors and draws out veggie moisture in the prep.
All-purpose flour: Binds the mixture without overpowering the delicate zucchini taste.
Baking powder: Gives fritters a slight lift and fluffiness.
Green onions: Their fresh, peppery hint balances the richness of cheese and batter.
Parmesan cheese: Adds that signature salty, nutty flavor and helps crisp up the fritters beautifully.
Egg: Acts as a binder keeping everything together once cooked.
Whole milk: Makes the batter silky and ensures tender fritters.
Garlic powder: For a subtle background warmth without overpowering the main ingredients.
Freshly cracked black pepper: Adds a touch of spice – freshly cracked is best for flavor.
Vegetable oil: For frying—helps get that golden, crisp exterior you’re aiming for.
Flaky salt: Perfect finishing touch for enhanced crunch and flavor pop right before serving.
Sour cream or Greek yogurt: Cool, creamy contrast that pairs perfectly with the crispy 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

One of the reasons I keep coming back to this zucchini fritters with parmesan recipe is how easily you can tweak it. You might want them a little spicier, or maybe packed with herbs from your garden. Don't hesitate to make it yours.

Herb Upgrade: Adding chopped fresh dill or parsley gives the fritters a bright, fresh twist that I love, especially in spring.
Gluten-free version: Swap all-purpose flour for chickpea or almond flour for a tasty gluten-free alternative.
Cheese swap: Try sharp cheddar for a punchier flavor or add a little feta for tang.
Veggie boost: Mix in grated carrot or corn kernels for added color and texture.

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

A white marbled textured surface holds a round red and white patterned plate with six golden-brown fritters arranged in a loose circle. The fritters have a crispy texture with visible green herbs mixed in and are sprinkled lightly with coarse salt and chopped green onions. In the center right of the plate, there is a small white bowl filled with a creamy white dip that has flecks of green herbs mixed throughout. The image shows a top-down view, highlighting the contrast between the warm colors of the fritters and the cool white marble and red plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Drain Your Zucchini and Onion

Start by setting a strainer over a large bowl and lining it with a cheesecloth or clean tea towel. Grate your zucchini and onion right onto the cloth, sprinkle with kosher salt, and gently toss. Let it sit for about 10 minutes. Then comes the key part: wrap the cheesecloth around the veggies and give it a good wring to squeeze out as much liquid as you can. This step keeps the fritters from getting soggy—definitely don’t skip it!

Step 2: Mix the Batter

In a large bowl, whisk together the flour, baking powder, chopped green onions, and freshly grated Parmesan. Then add the egg, milk, garlic powder, and cracked black pepper, stirring until smooth. Fold in your drained zucchini and onion mixture. The batter should be thick but not dry—if it feels too wet, sprinkle in a touch more flour. Keep everything evenly combined so each fritter is loaded with flavor.

Step 3: Fry Until Crispy and Golden

Pour about half an inch of vegetable oil into a deep skillet and heat it over medium-high. The oil is ready when a small drop of batter sizzles immediately. Use a ¼ cup measure to scoop the batter into the hot oil, then press each mound gently with a fork to flatten it into a ½-inch thick round. Fry for 3-4 minutes per side until beautifully golden brown. Be patient and keep the heat steady—this ensures even cooking without burning the outsides. Transfer fritters to a paper towel-lined plate to drain and sprinkle with flaky salt right away.

Step 4: Serve Warm with a Cool Dip

Serve these delicious fritters warm, with a side of sour cream or Greek yogurt for dipping. That cool, tangy creaminess is the perfect counterpoint to the salty, crispy fritters.

Top Tip

After making these fritters several times, I’ve learned a few handy tips to make sure they turn out perfectly every time. These small tweaks have saved me from soggy fritters and uneven cooking more often than I can count!

Moisture Management: Never underestimate the power of wringing out zucchini; more water means less crispy fritters.
Oil Temperature: Use a thermometer if you have one—around 350°F is ideal to cook fritters through without burning.
Even Flattening: Spreading the batter uniformly ensures fritters cook evenly inside and out.
Season Right Before Frying: Salt your fritters after frying to keep them crispy, rather than adding salt to the batter.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

Fresh herbs like chopped chives or parsley on top brighten the look and flavor. I also love a small dollop of sour cream or tangy Greek yogurt on each fritter—that creamy coolness balances the crispy, savory fritters perfectly. Sometimes, I sprinkle a little extra Parmesan for an added cheesy punch.

Side Dishes

For a light meal, pair these fritters with a simple leafy green salad dressed in lemon vinaigrette. Or serve alongside grilled chicken or fish for a comforting dinner. I’ve also enjoyed them with a fresh tomato salsa or a zesty cucumber salad—something refreshing to complement the cheese and crispy texture.

Creative Ways to Present

For a party, I’ve served these fritters on a large platter with small bowls of different dips—imagine tzatziki, spicy aioli, or a roasted red pepper dip. You can also stack them in layers separated by parchment paper for an eye-catching tower that guests love digging into. Adding edible flowers on top makes it extra special if you’re hosting brunch!

Make Ahead and Storage

Storing Leftovers

I usually store leftover zucchini fritters in an airtight container in the fridge for up to 3 days. To keep their texture crisp, I place a paper towel inside the container to absorb any excess moisture. When you reheat them, they taste almost as good as fresh.

Freezing

I’ve frozen these fritters successfully by laying them flat on a baking sheet until frozen solid, then transferring to a freezer bag. They keep nicely for up to 2 months. When you’re ready, just reheat straight from frozen for a quick snack or side.

Reheating

The best way I’ve found to reheat zucchini fritters is in a hot skillet with a little oil—this restores their crispiness better than the microwave. Just 2-3 minutes per side until warmed through and golden again. You’ll get that fresh-out-of-the-pan crunch every time.

Frequently Asked Questions:

Can I make zucchini fritters without Parmesan?

Absolutely! You can omit Parmesan if dairy is a concern or substitute it with another cheese like feta or cheddar. However, Parmesan adds a unique salty, nutty flavor that really enhances this recipe.

How do I prevent zucchini fritters from being soggy?

The key to crispy fritters is to grate the zucchini and then squeeze out as much liquid as possible using a cheesecloth or a clean kitchen towel before mixing with other ingredients. Skipping this step can make your fritters watery and soft.

Can I bake zucchini fritters instead of frying?

Yes, you can bake zucchini fritters to make them a bit lighter. Place dollops of batter on a parchment-lined sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through for even crisping.

What’s the best dip for zucchini fritters?

Sour cream or Greek yogurt are classic, providing a creamy, tangy counterbalance to the fritters. You can also try tzatziki, garlic aioli, or even a spicy sriracha mayo depending on your mood.

Final Thoughts

This zucchini fritters with parmesan recipe has become one of my go-to comfort foods, especially during zucchini season. It’s simple, flavorful, and adaptable enough to fit many moods or meals. Once you try it, you’ll find yourself reaching for it again and again, whether in a hurry or for a leisurely weekend brunch. Go ahead, gather those zucchinis, and let's turn them into little crispy, cheesy treasures that everyone will rave about.