There’s something irresistibly crunchy and cheesy about these Zucchini Fritters with Parmesan Recipe that makes them stand out. They’re golden little bites bursting with fresh zucchini flavor and a salty Parmesan tang you just can’t get enough of. Trust me, once you try them, they’ll be your go-to for a quick snack or a cozy side dish.

The image shows a stack of seven golden brown fritters on a white enamel plate with red patterns, lined with white parchment paper. Each fritter is thick and uneven with crispy edges, showing bits of green herbs and vegetables inside. The fritters have a rough texture with some areas darker and crunchy, topped with small green onion pieces and flakes of salt. The plate sits on a white marbled surface with visible dark lines, and the background is plain and 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 absolutely adore this recipe because it turns simple ingredients into a crispy, savory treat. Making these fritters feels a bit like magic in the kitchen—they’re quick, simple, and crowd-pleasing, every single time.

Fresh and Flavorful: The grated zucchini and sharp Parmesan melt together with aromatic green onions for a breath of fresh flavor in every bite.
Crispy Texture: Achieving that golden-brown crust on the outside while keeping the inside tender is super rewarding and addicting.
Versatile Eater: Whether it's a snack, appetizer, or side, you’ll find these fritters easily complement any meal.
Easy to Make: The ingredients are pantry staples, and the steps are straightforward—perfect even if you’re new to frying or cooking with fresh veggies.

Ingredients & Why They Work

This recipe hinges on fresh zucchini and that punchy Parmesan, which marry perfectly with the fluffy batter to create crisp yet soft fritters. The little hints of onion and garlic powder add depth without overwhelming the freshness. Here’s why I swear by each ingredient:

Flat lay of a few medium fresh zucchinis with smooth green skin, a small whole yellow onion with papery outer layers, a small mound of pale all-purpose flour on a white ceramic plate, a small white ceramic bowl holding fine white baking powder, a small bunch of green onions with white and green stalks, a small pile of freshly grated pale yellow Parmesan, one large whole egg with a clean shell, a small white ceramic bowl filled with creamy whole milk, a small white ceramic bowl with light beige garlic powder, a small white ceramic bowl with freshly cracked black pepper, a small white ceramic bowl containing clear golden vegetable oil, a small white ceramic bowl with coarse flaky salt, and a small white ceramic bowl with smooth white sour cream 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, providing moisture, lightness, and that fresh garden flavor; don’t skip squeezing out the excess water to keep fritters from turning soggy.
Yellow Onion: Adds a touch of sweetness and sharpness that balances the zucchini’s mellow taste.
Kosher Salt: Brings out the zucchini’s flavor and helps draw out moisture during the resting step.
All-Purpose Flour: Binds the ingredients together to form the perfect fritter structure.
Baking Powder: Gives a slight lift for a lighter texture that isn’t dense or heavy.
Green Onions: The white and green parts both add a gentle onion flavor plus a pretty speckled look throughout the batter.
Parmesan Cheese: Freshly grated Parmesan delivers nutty, salty, umami flavor that transforms these fritters from simple to irresistible.
Egg: Acts as a binder to hold everything together beautifully.
Whole Milk: Keeps the batter moist and tender without being too runny.
Garlic Powder: Adds a little savory warmth that complements the zucchini and Parmesan without overpowering.
Black Pepper: Freshly cracked for a subtle spicy kick and earthy aroma.
Vegetable Oil: For frying—use a neutral oil with a high smoke point so the fritters crisp up perfectly without burning.
Flaky Salt: A finishing touch; sprinkle just before serving to enhance texture and flavor.
Sour Cream or Greek Yogurt: Provides a creamy, tangy dipping contrast that I find absolutely essential.

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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 experimenting with this fritter base. Over time, I’ve realized how easy it is to tweak the flavors and make it fit whatever mood I’m in or what ingredients I have lying around in the fridge.

Variation: Sometimes I swap in some sharp cheddar for Parmesan or add fresh herbs like dill or parsley for a green freshness that brightens up the fritters even more.
Dietary Twist: I’ve also made a gluten-free version by using a mix of rice flour and almond flour. It still crisps up nicely and adds a subtle nuttiness.
Extra Veggies: Adding grated carrot or finely chopped spinach adds a boost of color and nutrients without messing with the texture.

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

The image shows six golden-brown fritters with bits of green herbs, arranged in a circle on a white plate with a red swirl pattern. Each fritter has a crispy, rough texture with some darker browned spots and sprinkled with coarse salt flakes. In the middle right of the plate is a small white bowl filled with a creamy white sauce, mixed with small green herb pieces. The plate is placed on a white marbled surface with large square tiles visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Drain Your Zucchini and Onion

The key to tender but not soggy fritters is squeezing out as much moisture as possible. I use a fine grater to shred the zucchini and onion directly over a cheesecloth-lined strainer. Then I sprinkle salt on top, toss lightly, let it rest for 10 minutes, and squeeze tightly to wring out excess liquid. This step really makes the texture perfect.

Step 2: Mix the Dry and Wet Ingredients Together

While the veggies drain, whisk together flour, baking powder, chopped green onions, and Parmesan in a big bowl. Then add the egg, milk, garlic powder, and pepper. Finally, fold in the zucchini and onion mixture. The batter should be thick but sticky enough to hold its shape when fried.

Step 3: Fry Your Fritters to Golden Perfection

Heat about ½ inch of vegetable oil in a deep skillet over medium-high heat. When hot, spoon ¼ cup portions of batter into the oil and gently flatten each into ½-inch thick rounds with a fork. Cook for 3 to 4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain, and sprinkle immediately with flaky salt for that extra burst of flavor.

Step 4: Serve Warm With Your Favorite Dips

These fritters are best served fresh and warm alongside a dollop of cool sour cream or tangy Greek yogurt—it’s the perfect balance to the crisp, salty fritters.

Top Tip

From making these fritters many times, I’ve found a few tricks that totally elevate the result. I want you to get the same crispy, flavorful fritters without fuss or frustration.

Squeeze the Zucchini Well: The more moisture you remove at the start, the crispier your fritters will be — plus, it prevents them from falling apart.
Don’t Crowd the Pan: Fry in batches with enough space so the oil temperature stays consistent and each fritter browns evenly.
Use Fresh Parmesan: It melts beautifully and enhances the flavor better than pre-grated cheese.
Adjust Oil Temperature: If oil’s too hot, fritters burn; too cool, they soak up oil and get greasy. Aim for medium-high heat and watch closely.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I usually top my fritters with a sprinkle of fresh chopped parsley or chives for that pop of green and freshness. A little spoonful of sour cream with a drizzle of lemon juice brightens them up beautifully.

Side Dishes

These fritters go wonderfully alongside a crisp green salad or a bowl of tomato soup for a cozy dinner. I’ve also paired them with grilled chicken or fish for a simple but satisfying meal.

Creative Ways to Present

For a party, I stack mini fritters with layers of smoked salmon and a dollop of crème fraîche, sprinkling dill on top—it’s always a hit! Or serve them on small plates with assorted dips like tzatziki, pesto, or spicy aioli for variety.

Make Ahead and Storage

Storing Leftovers

I store leftover fritters in an airtight container in the fridge for up to 3 days. Before eating, I reheat them in a hot skillet to bring back their crispiness; microwaving tends to make them soggy, so avoid that if you can.

Freezing

You can freeze these fritters by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer bag. When ready, bake from frozen at 375°F (190°C) for about 15-20 minutes to keep them crispy.

Reheating

My favorite way to reheat zucchini fritters is in a hot skillet with a little oil—this crisps up the exterior wonderfully. You can also pop them in an air fryer or bake in the oven for best results.

Frequently Asked Questions:

Can I use a different cheese instead of Parmesan?

Absolutely! While Parmesan adds a great salty, nutty flavor, you can substitute with Pecorino Romano, Asiago, or even sharp cheddar depending on your taste preferences.

How do I prevent my fritters from being soggy?

The key is to squeeze out as much moisture as possible from the grated zucchini and onion before mixing the batter. Using a cheesecloth or a clean kitchen towel helps a lot to get rid of the excess water.

Can I bake these fritters instead of frying?

Yes, you can bake zucchini fritters for a lighter version. Place small mounds on a greased baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They won't be as crispy but still delicious.

What’s the best dipping sauce for zucchini fritters?

Classic sour cream or Greek yogurt is my favorite because its tang cuts through the richness beautifully. You can also try tzatziki, garlic aioli, or even a spicy sriracha mayo for something different.

Final Thoughts

These Zucchini Fritters with Parmesan Recipe have become one of my most beloved easy recipes. I love how a handful of fresh ingredients can come together to create something so crisp, flavorful, and satisfying. I’m confident that once you try them, you'll be just as hooked—and maybe even inspired to make them your own. So grab some zucchinis, fire up your skillet, and enjoy making this simple comfort food with all the flair of a favorite home-cooked classic.