There’s something so satisfying about crisp, golden-on-the-outside, tender-on-the-inside fritters—especially when they’re made with fresh zucchini and that cheesy twist. This Zucchini Fritters with Parmesan Recipe is one of those appetizers (or side dishes) that never fail to bring a little magic to the table.

A clear glass bowl sits on a white marbled surface with black grid lines, filled halfway with two layers of ingredients. The bottom layer is a pale beige, thick, and creamy mixture with visible small chunks, while the top layer consists of a large pile of finely shredded green zucchini with darker green skins and a moist texture. The shredded zucchini covers about half of the creamy base, creating a contrast between the light beige and fresh green colors. The bowl is viewed from above, showing all the textures clearly. 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 handful of ways, but adding Parmesan really takes these from humble to memorable. The salty, nutty cheese blends beautifully with the zucchini’s freshness. Plus, they’re wonderfully easy to make and super adaptable to whatever you have on hand.

Crisp & Cheesy Delight: The Parmesan adds a deliciously savory bite that pairs perfectly with the tender zucchini.
Simple Ingredients: You likely have everything in your pantry and fridge already, so they’re a breeze to whip up.
Versatile Snack or Side: These fritters work at brunch, as a light dinner, or even as a party appetizer.
Great for Using Up Zucchini: If you have garden produce or extra veggies, this recipe is a perfect way to put them to tasty use.

Ingredients & Why They Work

The best zucchini fritters come down to fresh ingredients that balance moisture and texture. Each element has its role, and when combined, they create a batter that’s easy to work with and fries up beautifully.

Flat lay of fresh medium zucchinis, a small whole yellow onion, two whole uncracked brown eggs, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with baking powder, chopped green onions (white and green parts) scattered naturally, a small pile of freshly grated Parmesan cheese, a small white ceramic bowl with whole milk, a small white ceramic bowl with garlic powder, a small white ceramic bowl with freshly cracked black pepper, a small white ceramic bowl with kosher salt, a small white ceramic bowl of vegetable oil, a small white ceramic bowl with flaky salt, and a simple white ceramic dish holding a dollop of sour cream placed symmetrically, all arranged with perfect balance and realistic 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: Fresh zucchini brings moisture and a mild flavor; grating it fine helps it cook evenly.
Yellow Onion: Adds a sweet, aromatic punch that complements the zucchini.
Kosher Salt: Draws moisture out from the grated veggies, so your fritters aren’t soggy.
All-Purpose Flour: The binding agent that holds everything together.
Baking Powder: Gives the fritters a slight lift for fluffiness.
Green Onions: Adds fresh, oniony flavor that's lighter than regular onions.
Parmesan Cheese: Freshly grated for the best flavor and texture—makes the fritters deeply savory.
Egg: Binds the ingredients and adds richness.
Whole Milk: Keeps the batter moist and tender.
Garlic Powder: For that gentle garlicky zing without overpowering the dish.
Black Pepper: Freshly cracked gives a subtle heat and earthiness.
Vegetable Oil: For frying—choose one with a high smoke point like canola or sunflower.
Flaky Salt: Sprinkled on top after frying for a satisfying crunch and seasoning.
Sour Cream or Greek Yogurt: My favorite dipping options that add creaminess and a tangy contrast.

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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 things I love most about this Zucchini Fritters with Parmesan Recipe is how easy it is to make it your own. You can tweak the herbs, add different cheeses, or spice things up depending on your mood.

Variation: When I want a bit more heat, I toss in a pinch of red pepper flakes, which gives a subtle kick without overpowering the flavors.
Cheese Swap: Sometimes I swap Parmesan for Pecorino Romano for a saltier, sharper note.
Gluten-Free: To keep it gluten-free, I replace the flour with a mix of chickpea flour and rice flour—results are wonderfully crisp.
Seasonal Twist: Adding fresh herbs like dill or mint gives a refreshing lift in spring and summer.

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

The image shows six golden brown fritters with a rough, crispy texture and small green herb pieces spread throughout. The fritters are arranged in a circular pattern on a white plate with a red and white marbled design. On the right side of the plate, there is a white small bowl filled with white cream sauce that has some green herbs mixed in. The plate is placed on a white marbled surface with black grout tiles. The overall wrap-up is warm and inviting, with a nice mix of crispy texture and fresh colors. photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Drain the Zucchini and Onion

This step is crucial. I grate the zucchini and onion over a cheesecloth set on a strainer, then sprinkle with salt and toss gently. After letting it sit for 10 minutes, I wrap the cheesecloth tight and wring out as much liquid as possible—sometimes you can squeeze until your hands feel like they’ve done hours of work! This keeps the fritters crisp instead of soggy.

Step 2: Mix the Batter

In a large bowl, I whisk together the flour, baking powder, green onions, and freshly grated Parmesan. Then the egg, milk, garlic powder, and pepper go in. Finally, I fold in the zucchini and onion mixture until everything looks well combined but not overly wet.

Step 3: Fry the Fritters

I heat about half an inch of vegetable oil in a deep skillet over medium-high heat. Once hot, I carefully add ¼ cup scoops of batter and gently press each into rounds about ½ inch thick using a fork. They cook for about 3-4 minutes per side until golden brown and irresistibly fragrant. I transfer them to a paper towel-lined plate and sprinkle flaky salt immediately for that extra crunch and flavor punch.

Step 4: Serve Warm with Creamy Dip

I love serving these fritters warm with a dollop of sour cream or Greek yogurt on the side. The cool creaminess balances the crispy, cheesy texture beautifully—trust me, it’s a game-changer!

Top Tip

Over the years, I’ve learned some handy tricks that make this zucchini fritters recipe foolproof and delightfully crisp every time. These tips might save you from the common pitfall of soggy fritters and help you get that perfect golden crust.

Drain Well: The more liquid you wring from the zucchini and onion, the crisper your fritters will be after frying.
Oil Temperature: Keep your oil at a medium-high heat; too low and the fritters absorb oil and get greasy, too high and they burn before cooking through.
Don’t Overmix: Mix just until combined to keep the batter light. Overhandling can make fritters tough.
Batch Frying: Cook in small batches to keep the oil temperature steady and avoid overcrowding the pan.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I usually sprinkle flaky sea salt right after frying—it adds a lovely crunch and burst of flavor. Fresh herbs like chopped parsley or dill can brighten the fritters visually and taste-wise. I also sometimes drizzle a little lemon juice for a zesty lift.

Side Dishes

These fritters pair wonderfully with a crisp green salad dressed with vinaigrette or roasted vegetables for a filling meal. For a casual meal, they’re great alongside baked chicken or fish. On brunch days, I serve them with poached eggs and avocado slices.

Creative Ways to Present

For a party, I arrange these zucchini fritters on a wooden board with small bowls of different dips: spicy aioli, tzatziki, and herbed sour cream. Sometimes I cut them into smaller bite-sized pieces and skewer with toothpicks for easy nibbling. It always gets people chatting and reaching for seconds!

Make Ahead and Storage

Storing Leftovers

I cool leftover fritters completely before storing them in an airtight container in the fridge. They typically keep well for up to 3 days. Keeping the fritters separated with parchment paper helps avoid sticking.

Freezing

These fritters freeze nicely. I flash-freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When you want some, you can reheat them straight from the freezer—perfect for a quick snack anytime.

Reheating

To bring back their crispiness, I reheat leftovers in a hot skillet over medium heat or in a toaster oven rather than the microwave. This keeps them crunchy instead of soggy.

Frequently Asked Questions:

Can I make these zucchini fritters ahead of time?

Absolutely! You can prepare the batter ahead and refrigerate it for a few hours before frying. Leftover fritters also reheat very well in a skillet.

What’s the best way to prevent zucchini fritters from being soggy?

The key is draining the grated zucchini and onion thoroughly to remove as much moisture as possible before mixing the batter. Using flaky salt after frying also enhances their texture.

Can I use a different cheese than Parmesan?

Yes! Pecorino Romano or Grana Padano are delicious alternatives that add a sharp, salty flavor. For a milder flavor, try a finely grated Asiago or even cheddar.

Are these fritters gluten-free?

The classic recipe uses all-purpose flour, which contains gluten. To make this zucchini fritters recipe gluten-free, substitute the flour with gluten-free alternatives such as chickpea flour or a gluten-free flour blend.

Final Thoughts

This Zucchini Fritters with Parmesan Recipe is one of my go-to dishes when zucchini is abundant and the craving for something crispy and cheesy hits. I hope you’ll enjoy making and sharing these as much as I do—they’re like little bites of comfort with a fresh, veggie-packed punch. Grab some sour cream, heat the oil, and have fun turning these simple ingredients into something truly delicious.