There’s something irresistibly crisp and savory about a golden Zucchini Fritters with Parmesan Recipe that just makes your kitchen smell like comfort. These fritters are wonderfully crispy on the outside and tender inside, packed with fresh zucchini and that nutty Parmesan cheese kick that elevates every bite.

A stack of seven golden brown fritters sits in a white bowl with red patterns and a piece of white parchment paper inside. Each fritter is thick and uneven in shape, showing crispy edges and a textured surface with visible bits of green herbs and browned areas. The top fritter is sprinkled with coarse white salt and small chopped green onions. The bowl is placed on a white marbled surface with a simple, light background behind it. 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

From the moment I first grated fresh zucchini and combined it with Parmesan, I was hooked. The magic of these fritters is how simple ingredients come together to create something that feels both indulgent and wholesome. They’re the perfect quick snack or side that always disappears fast.

Freshness in Every Bite: The grating and salting step draws out moisture, giving you crispy fritters without sogginess.
Cheesy Goodness: Parmesan adds a subtle savory depth that makes these fritters addictive.
Simple Ingredients: You probably have everything in your pantry for a last-minute veggie treat.
Versatile Serving: Eat them as a snack, side dish, or even a light meal with your favorite dip.

Ingredients & Why They Work

This Zucchini Fritters with Parmesan Recipe is a perfect marriage of fresh veggies, sharp cheese, and a few pantry staples. Each ingredient contributes to texture, flavor, or structure, giving you a satisfying bite every time.

Flat lay of fresh medium zucchinis with smooth green skin, a small whole yellow onion with dry papery skin, a clean white ceramic bowl of all-purpose flour, a small white bowl containing fine baking powder, chopped green onions showing white and bright green parts in a white bowl, a small heap of freshly grated pale yellow Parmesan cheese on a white plate, one large whole brown egg with an uncracked shell, a small white bowl filled with whole milk, a white bowl with finely ground garlic powder, a small white bowl with freshly cracked black pepper, a shallow dish with flaky salt crystals, and a small white bowl of thick creamy sour cream, all arranged symmetrically 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, it provides moisture and a mild sweetness that balances the cheese. Choose firm, medium-sized zucchinis for best texture.
Yellow Onion: Adds a subtle bite and natural sweetness, which complements the zucchini beautifully.
Kosher Salt: Essential for drawing moisture out of the zucchini and seasoning the batter.
All-Purpose Flour: Helps bind everything together without overpowering the delicate flavors.
Baking Powder: Gives a light lift, so the fritters aren't dense and heavy.
Green Onions: Bring freshness and a gentle onion tang, boosting flavor complexity.
Parmesan Cheese: Freshly grated is key! It melts slightly during cooking, adding richness and a savory punch.
Egg: Acts as a binder to keep the fritters intact.
Whole Milk: Adds moisture, making the batter easy to work with and keeping fritters tender.
Garlic Powder: A subtle savory note that deepens the overall taste without overpowering.
Freshly Cracked Black Pepper: Adds a mild heat and complexity.
Vegetable Oil: For frying — enough to create a crispy golden crust without being greasy.
Flaky Salt: For sprinkling on top, providing bursts of salty crunch.
Sour Cream or Greek Yogurt: Perfect for dipping — their creaminess balances the crispness and adds a lovely tang.

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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 around with this base recipe — it’s forgiving and happy to adapt. Sometimes I’ll toss in fresh herbs or swap the Parmesan for another cheese to suit whatever I have handy.

Variation: Add fresh dill or parsley for a bright herbal note. One summer, I stirred in some finely chopped sun-dried tomatoes, which added a fantastic tang and color.
Dietary Adjustments: Swap whole milk for a plant-based milk and use a vegan cheese if you want a dairy-free version — it still works well!
Spicy Twist: A pinch of cayenne or smoked paprika in the batter gives the fritters a warm kick that pairs beautifully with the cooling sour cream.
Make It Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. I’ve found this change doesn't affect the texture much if you press out enough zucchini liquid.

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

A white plate with red floral designs holds six golden-brown fritters, each with a crispy, uneven texture mixed with visible green herbs scattered throughout. The fritters are arranged in a semi-circle around a small white bowl filled with white creamy sauce that has specks of green herbs. The plate is placed on a white marbled surface with subtle cracks. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Drain the Zucchini Mixture

Start by grating the zucchini and onion together— I like to use a box grater because it gives nice texture without turning the zucchini to mush. Sprinkle the kosher salt over the grated veggies and toss gently to combine. Let this sit for about 10 minutes to draw out excess moisture. Then, wrap everything tightly in a cheesecloth or clean kitchen towel and squeeze out as much liquid as you can. This step is crucial because it prevents soggy fritters and helps them crisp up beautifully.

Step 2: Mix the Batter

While the zucchini drains, whisk together your dry ingredients—flour, baking powder, green onions, and Parmesan—in a big bowl. Then, stir in the egg, milk, garlic powder, and cracked black pepper. Finally, fold the drained zucchini and onion mixture into the batter until everything is well combined. The batter should be thick but scoopable — not runny.

Step 3: Fry to Golden Perfection

Pour about ½ inch of vegetable oil into a skillet and heat over medium-high until shimmering. Using a ¼ cup measure, drop portions of batter into the hot oil and gently spread them out to about half an inch thick. Fry each side for about 3 to 4 minutes or until perfectly golden brown. Transfer fritters to paper towels to drain and sprinkle immediately with flaky salt. Work in batches to avoid crowding the pan, which lowers the oil temperature and leads to greasy fritters.

Step 4: Serve Warm & Enjoy

I always serve these fritters with a generous dollop of sour cream or creamy Greek yogurt because that cool, tangy contrast is irresistible next to the crispy edges. Enjoy them right away for the best texture and flavor.

Top Tip

Through the many times I’ve made these fritters, I realized the biggest difference maker is really in the moisture management. If you don’t wring out the zucchini well enough, you’ll end up with a batter that’s too wet and fritters that fall apart or turn mushy.

Grate and Drain Thoroughly: Use a clean kitchen towel or cheesecloth and squeeze hard — a lot of zucchini juice can come out here.
Don’t Skip the Salt Step: Salt draws out water naturally, so it’s essential before cooking.
Oil Temperature Matters: Make sure the oil is hot enough before frying; too cool and fritters soak up oil, too hot and they burn before cooking through.
Cook in Batches: Crowding the pan drops the oil’s heat and slows cooking, making fritters greasy.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I love sprinkling flaky sea salt right after frying because it gives a fun crunch and enhances flavor. A little fresh chopped parsley or chives on top adds color and freshness. For dipping, sour cream or tangy Greek yogurt is my go-to for that creamy contrast, but sometimes I mix a little lemon zest into the dip for a bright twist.

Side Dishes

These fritters shine alongside a fresh green salad or roasted tomatoes to brighten the plate. On days when I want a heartier meal, I pair them with grilled chicken or a simple poached egg on the side—the mix of textures and flavors always feels just right.

Creative Ways to Present

For a fun party appetizer, I arrange mini fritters on a platter with toothpicks and a trio of dipping sauces like tzatziki, a spicy aioli, and classic sour cream. Layering them in a stack with dollops of herbed yogurt between makes a visually stunning and delicious treat perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I wrap leftover fritters in a paper towel and store them in an airtight container in the fridge for up to 3 days. The paper towel absorbs extra moisture so they don’t get soggy. When I’m ready to eat, I reheat them in a skillet rather than the microwave to keep that crisp texture.

Freezing

Yes, you can freeze zucchini fritters! I lay them in a single layer on a parchment-lined tray, freeze until firm, then transfer to a zip-top bag. They freeze well for up to 2 months. Just reheat from frozen in a skillet over medium heat for best results.

Reheating

Reheating in a non-stick pan is your best bet to regain that crunch, warming the fritters gently and without drying them out. Avoid microwaving unless you’re in a real hurry, as it tends to make them soggy. A quick 2-3 minute toast on each side on medium heat does the trick beautifully.

Frequently Asked Questions:

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully as a substitute. It has a similar moisture content and texture, so you’ll get the same crisp fritters with a slightly sweeter flavor.

How do I prevent the fritters from falling apart?

The key is to squeeze out as much liquid as possible from the grated zucchini and onion. Also, make sure to mix the batter until combined but not overmix it, which can make the batter too dense. Cooking at the right oil temperature helps them hold their shape too.

Can I bake these zucchini fritters instead of frying?

Yes, you can bake them. Preheat your oven to 400°F (200°C), place the fritters on a lined baking sheet, and bake for about 20 minutes, flipping halfway through until crispy and golden. Baking is a healthier option but the texture will be slightly different from frying.

What’s the best way to serve these fritters?

Serving zucchini fritters warm with a dollop of sour cream or Greek yogurt is classic and delicious. You can also add a squeeze of lemon or a sprinkle of fresh herbs to brighten them up. They pair well as a side with grilled meats or even as a light vegetarian meal topped with a fried egg.

Final Thoughts

This Zucchini Fritters with Parmesan Recipe reminds me of the simple joys of summer cooking and sharing food with loved ones. It’s one of those dishes I come back to again and again — easy to make but always impressive. Give it a try, and I promise you’ll be sneaking an extra fritter or two when no one’s watching.