Best Zucchini Parmesan Fritters Recipe
A crispy, golden bite made from fresh zucchini, parmesan cheese, and pantry staples. These Zucchini Parmesan Fritters are light, flavorful, and perfect as an appetizer, side dish, or snack. Ideal for using up seasonal zucchini and pairing with dips like sour cream or Greek yogurt.
Ingredients
- 2 medium zucchini (about 1 pound), grated
- 1 teaspoon salt
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 green onions finely chopped
- 1 garlic clove minced
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of black pepper
- 4 tablespoons olive oil, for pan-frying
- Optional: sour cream or plain Greek yogurt for serving
Instructions
- Grate zucchini and place in a bowl. Sprinkle with salt and let sit for 10 minutes.
- Using a clean towel or hands, squeeze out as much moisture as possible from the zucchini.
- Add the egg, parmesan cheese, green onions, and garlic to the drained zucchini. Mix until combined.
- Sprinkle in the flour, baking powder, and black pepper. Stir gently to create a thick, scoopable batter.
- Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat.
- Drop about ¼ cup of batter into the skillet for each fritter. Flatten slightly with a spatula.
- Cook for 3–4 minutes on each side, until deep golden and crispy.
- Transfer to a plate lined with paper towels. Repeat with remaining batter.
- Serve warm with a dollop of sour cream or yogurt, if desired.
Notes
- Be sure to remove as much moisture as possible from the zucchini for a crisp result.
- If the batter feels too wet, add a bit more flour. If too dry, add a teaspoon of water.
- These Zucchini Parmesan Fritters reheat well in the oven or air fryer.
- Substitute yellow squash for zucchini if needed.
Nutritional Facts (Per Fritter)
| Nutrient | Amount |
|---|---|
| Calories | 162 kcal |
| Protein | 4 g |
| Carbohydrates | 11 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 472 mg |
| Calcium | 86 mg |
| Iron | 1.1 mg |