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; Flaky salt, for serving; Sour cream or Greek yogurt, for serving

There’s something incredibly comforting about the crispy, savory bite of these little delights. This Zucchini Fritters with Parmesan Recipe brings together tender zucchini and sharp Parmesan in a way that just feels like a warm hug on a plate—perfect for any meal or snack.

A clear glass bowl sits on a white marbled surface with black grid lines. Inside the bowl, there are two layers: one side shows a creamy, beige-colored batter mixed with bits of green herbs, while the other side holds a mound of shredded green zucchini with dark green skin mixed in. The texture of the batter looks thick and smooth with some lumps, and the shredded zucchini appears moist and finely grated. The bowl is viewed from above, showing all the ingredients ready to be mixed 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 fell in love with this zucchini fritters with Parmesan recipe the first time I made it, and it quickly became a kitchen staple. It’s the kind of recipe that balances fresh garden flavors with a crispy, cheesy edge that’s hard to resist.

Simple ingredients: It uses everyday things you probably already have, plus fresh zucchini and Parmesan for a tasty twist.
Crispy yet tender: The fritters are golden and crisp on the outside but soft and flavorful inside—perfect texture balance.
Versatile dish: Serve as a snack, appetizer, or side, and they pair beautifully with plenty of dishes.
Easy to customize: With plenty of room for added herbs, spices, or dips, you can make this recipe truly your own.

Ingredients & Why They Work

Each ingredient here plays a key role in building that perfect fritter—you’ve got freshness, binding, seasoning, and a little bit of chemistry to make it crisp and fluffy.

Flat lay of fresh whole zucchinis with deep green and pale stripes, a small unpeeled yellow onion, a small white ceramic bowl with white all-purpose flour, a small white ceramic bowl containing light beige baking powder, two fresh whole green onions with white and green stalks, a small white ceramic bowl filled with finely grated pale yellow Parmesan cheese, one large whole brown egg with a clean shell, a small white ceramic bowl holding creamy whole milk, a small white ceramic bowl with fine white garlic powder, a small white ceramic bowl with freshly cracked black pepper, a simple white ceramic dish holding smooth sour cream, a small white ceramic bowl with coarse flaky salt, 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: Grated fresh zucchini is the heart of the fritters—juicy and mild, but packed with moisture that you’ll need to squeeze out.
Yellow onion: Adds aromatic sweetness and depth to balance the zucchini's subtle flavors.
Kosher salt: Helps pull out extra liquid and seasons every layer for balanced flavor.
All-purpose flour: The binder that holds everything together without weighing down the fritters.
Baking powder: Gives the fritters lightness and lift, so they aren’t too dense.
Green onions: Fresh and fragrant, the green and white parts add a bit of bite and color.
Parmesan cheese: Sharp and nutty, it amps up the savory notes and helps with crisping during frying.
Egg: Another crucial binder that locks ingredients and moisture in.
Whole milk: Keeps batter light and tender.
Garlic powder: Adds savory warmth without overpowering the delicate zucchini.
Freshly cracked black pepper: Brightens the flavor and adds just the right hint of spice.
Vegetable oil: For frying, choose a neutral oil with a high smoke point for golden, crispy fritters.
Flaky salt: Finishing touch that you’ll sprinkle on fritters just after frying to enhance every bite.
Sour cream or Greek yogurt: Perfect for dipping—creamy and tangy to cut through the crispy 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 playing with this zucchini fritters with Parmesan recipe by swapping herbs or trying different dips. It's great to keep the base simple, then jazz it up however you like—it’s such a flexible recipe.

Variation: Adding fresh dill or parsley really brightens up the flavor. I like to toss some chopped fresh herbs right into the batter for a fresh twist that keeps things exciting.
Dietary tweak: If you want gluten-free fritters, you can substitute the flour with a gluten-free blend—just be mindful that the texture might be slightly different.
Cheese swap: Experiment with different cheeses like Pecorino Romano or Asiago for a sharper bite, depending on what’s in your fridge.
Spice it up: A pinch of cayenne or smoked paprika works wonders if you want fritters with a little oomph.

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

Six golden-brown fritters with a crispy texture and visible green flecks of herbs are arranged on a white plate with red marbled patterns. The fritters have an uneven round shape and a crunchy surface sprinkled with coarse salt and small chopped green herbs. To the right of the fritters, there is a small white bowl filled with smooth white dipping sauce, garnished with tiny green herb pieces. The plate is set on a white marbled surface with black grout lines forming a grid pattern. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Drain the Zucchini and Onion

Start by grating your zucchini and onion finely—you want them shredded just enough to blend well but not too mushy. Then sprinkle with kosher salt and toss them gently; this helps draw out excess moisture. After about 10 minutes, wrap everything in a clean cheesecloth or tea towel and squeeze firmly to get rid of as much liquid as possible. This step is key to crisp fritters that don’t turn soggy.

Step 2: Mix Dry and Wet Ingredients

In a large bowl, whisk together flour, baking powder, chopped green onions, and grated Parmesan. Then, add the egg, milk, garlic powder, and black pepper. Stir until everything combines into a smooth batter. Once your grated zucchini and onion mixture is drained, fold it gently into the batter. You want to combine evenly but avoid overmixing, or the fritters might get dense.

Step 3: Fry to Golden Perfection

Pour about half an inch of vegetable oil into a heavy skillet and heat it over medium-high. When the oil is hot (a drop of batter should sizzle immediately), spoon about ¼ cup of batter per fritter into the pan. Use a fork to gently spread each into a flat round about half an inch thick. Cook each side for 3-4 minutes until golden brown and crispy. Drain onto a paper towel-lined plate and sprinkle with flaky salt while still warm.

Top Tip

After a few tries, I learned that squeezing the zucchini really makes the difference between fritters that are soggy or crisp. Don’t skip the rest time either—it lets the salt work its magic and improves texture dramatically.

Don’t skimp on draining: firmly wringing your grated veggies keeps your fritters crispy instead of soggy.
Oil temperature matters: If your oil is too cool, the fritters absorb it and get greasy; too hot, and they’ll burn before cooking through.
Don’t overcrowd the pan: Fry in batches to maintain steady oil temperature and even cooking.
Flaky salt finish: Sprinkling salt right after frying boosts flavor and adds a lovely texture contrast.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I usually pile on a dollop of tangy sour cream or creamy Greek yogurt on the side—it cuts through the golden crust perfectly. Sometimes I sprinkle a little extra fresh chopped green onion or a tiny squeeze of fresh lemon for brightness.

Side Dishes

A crisp salad with vinegar-based dressing, roasted cherry tomatoes, or a simple tomato salsa pairs beautifully. These fritters also make a great side for grilled chicken or a light soup on cooler days.

Creative Ways to Present

For a party, I like stacking these fritters with layers of herb-infused sour cream or dollops of smoked salmon for a fancy appetizer. You could also serve them small bite-sized with a variety of dips for a fun, shareable platter.

Make Ahead and Storage

Storing Leftovers

Leftover fritters keep well in an airtight container in the fridge for up to 3 days. I usually layer them between parchment paper to avoid sogginess and keep them crisp.

Freezing

I’ve frozen leftover fritters successfully by flash-freezing them on a baking sheet, then transferring to a freezer bag. Just reheat from frozen in a skillet or oven to keep their crunch.

Reheating

The best way I found to reheat is warming them gently in a hot skillet with a little oil to bring back crispness. Microwaving tends to make them soggy, so I try to avoid that.

Frequently Asked Questions:

Can I use zucchini without grating the onion?

Yes, but grating onion adds moisture and subtle sweetness which really balances the fritters. You can omit it if in a pinch, but the flavor and texture might be slightly different.

How do I prevent the fritters from falling apart?

Making sure you wring out the zucchini and onion mixture thoroughly and using an egg as a binder help keep fritters together. Also, don’t overmix the batter to keep the right consistency for frying.

Can I bake the zucchini fritters instead of frying?

You can bake them by placing spoonfuls on a greased baking sheet and baking at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy but still delicious and lighter.

What dips pair best with zucchini fritters?

Classic sour cream or Greek yogurt are my favorites, but they also go well with tzatziki, spicy aioli, or even a fresh tomato salsa.

Final Thoughts

This zucchini fritters with Parmesan recipe is one of those gems you keep coming back to. I love how it’s quick, comforting, and endlessly adaptable. Cooking it feels like a little act of love, and sharing it with friends always brings smiles. Give it a try—I’m confident you’ll enjoy these crispy bites just as much as I do.