There’s something truly comforting about the crisp edges and tender center of golden zucchini fritters, especially when they're speckled with nutty Parmesan. This Zucchini Fritters with Parmesan Recipe is one of those satisfying dishes that feel both homey and fancy enough to wow guests.

A clear glass bowl sits in the center on a white marbled surface, filled halfway with a thick, light beige batter that has small green bits mixed inside. On top of the batter, on one side, is a large pile of finely shredded green zucchini with darker green skin edges, resting loosely and not yet mixed in. The bowl is round and transparent, showing both the batter and the vegetable layers 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:

Why You'll Love This Recipe

I remember the first time I made these zucchini fritters with Parmesan — the smell alone pulled my family into the kitchen. They’re quick to make, flavor-packed, and perfect for practically any meal. Honestly, these fritters have become a weekly go-to in my house.

Simplicity: This recipe uses everyday ingredients, making it super easy to whip up anytime.
Flavor Boost: The Parmesan adds a sharp, savory note that transforms simple zucchini into something extraordinary.
Texture Perfection: Crispy on the outside and tender on the inside — exactly what you want from a fritter.
Versatility: Works as a snack, appetizer, side, or light meal that everyone can enjoy.

Ingredients & Why They Work

Down to the basics, each ingredient in this zucchini fritters with Parmesan recipe has a role that ensures flavor, texture, and balance. Knowing why helps you pick the best produce and get the best results.

Flat lay of three medium fresh zucchinis, one small whole yellow onion with skin, a small handful of whole green onions with white and green parts, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing baking powder, a small white ceramic bowl with freshly grated Parmesan cheese, one whole large brown egg with clean shell, a small white ceramic bowl of whole milk, a small white ceramic bowl with garlic powder, a small white ceramic bowl of freshly cracked black pepper, a small white ceramic bowl with kosher salt, a small white ceramic bowl of flaky salt, a small white ceramic bowl holding smooth 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 — fresh and firm zucchinis make for moist but not soggy fritters.
Yellow Onion: Adds a hint of sweetness and depth without overpowering the delicate zucchini flavor.
Kosher Salt: Draws out moisture from the grated zucchini and onion to prevent watery batter.
All-Purpose Flour: Binds the fritters without weighing them down — easy to find and versatile.
Baking Powder: Gives the fritters a subtle lift so they don’t turn out dense.
Green Onions: Brightens the flavor profile and adds a fresh, mild oniony crunch.
Parmesan Cheese: The secret weapon for umami and a lovely nutty crust on each fritter.
Egg: Essential for binding all ingredients, ensuring the fritters hold together beautifully.
Whole Milk: Moistens the batter perfectly, keeping the fritters tender.
Garlic Powder & Black Pepper: Classic spices for a rounded, familiar flavor without being overpowering.
Vegetable Oil: Neutral oil ideal for frying to get that golden crisp outside without smoking.
Flaky Salt: A final sprinkle for texture and bursts of saltiness in every bite.
Sour Cream or Greek Yogurt: The perfect creamy, tangy dipping partner that complements the fritters.

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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 zucchini fritters with Parmesan recipe by adding fresh herbs like dill or swapping the Parmesan for Pecorino for a sharper bite. You can definitely make it your own — that's half the fun of cooking!

Variation: Once, I tossed in some chopped fresh basil and a pinch of red pepper flakes — it gave the fritters a lively Italian twist that my friends adored.
Dietary tweak: For gluten-free, you can substitute the all-purpose flour with a chickpea flour blend — it works and adds its own nutty flavor.
Make it vegan: Replace the egg with a flax egg and use a plant-based Parmesan alternative, then fry in olive oil for a delicious plant-based version.

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

A white plate with red and white swirling patterns holds six golden brown fritters that look crispy and thick, each with bits of green herbs visible inside. The fritters are spread out in a circle, with a small white bowl of creamy white dipping sauce with green flecks placed near the right edge of the plate. The plate sits on a white marbled surface made of square tiles with black grout lines. The fritters have rough, uneven edges and a slightly crunchy texture with some small flakes of white salt on top. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Grate and Squeeze for Perfect Texture

First, grate your zucchini and onion directly onto a cheesecloth or a clean tea towel set in a strainer over a bowl. The key here is to salt the mix lightly and let it sit for about 10 minutes—this draws out moisture. Then, gather the cloth and wring out every last drop. Trust me, this step makes the difference between crispy fritters and a soggy mess.

Step 2: Mix Dry and Wet Ingredients Separately

In a large bowl, whisk together flour, baking powder, chopped green onions, and freshly grated Parmesan. Separately, beat the egg with milk, garlic powder, and cracked black pepper. Combine wet and dry mixtures, then fold in your zucchini-onion mixture. The batter should be just thick enough to hold shape without being too dry.

Step 3: Fry Up Golden Crispy Fritters

Heat about half an inch of vegetable oil in a deep skillet over medium-high heat until shimmering. Spoon about ¼ cup batter at a time into the pan, gently flattening each into a ½-inch thick round. Cook 3 to 4 minutes per side until a gorgeous golden crust forms, then transfer to a paper towel-lined plate to drain. Sprinkle with flaky salt right away for that irresistible finish.

Top Tip

Making zucchini fritters with Parmesan has a few little secrets that take the final dish from good to unforgettable based on my experience.

Drain Well: I can’t stress this enough — squeezing out the excess water from your grated veggies prevents flimsy, oily fritters.
Oil Temperature: Medium-high heat is perfect; too hot and the fritters burn before cooking inside, too cool and they soak up oil and turn greasy.
Don’t Overmix: Fold the zucchini gently into the batter instead of stirring vigorously to keep the texture light.
Season at the End: The flaky salt sprinkled just after frying adds a crunch and the perfect pop of saltiness.

How to Serve Zucchini Fritters with Parmesan Recipe

Garnishes

I always serve these fritters with a dollop of tangy sour cream or thick Greek yogurt. Sometimes I sprinkle extra grated Parmesan and freshly chopped parsley on top for color and flavor — it makes them look as good as they taste.

Side Dishes

These zucchini fritters with Parmesan pair beautifully with a fresh green salad, grilled chicken, or even a chunky tomato salsa to add a bright contrast. For a heartier meal, I like serving them alongside a bowl of soup or a simple pasta dish.

Creative Ways to Present

For a party, I arrange the fritters on a wooden board with small bowls of dipping sauces like garlic aioli, tzatziki, and spicy harissa. Making mini fritters instead of full-size ones is also a fun way to make them finger food-style for entertaining.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover fritters in an airtight container in the fridge. They keep well for about 2-3 days, making a quick breakfast or snack when reheated.

Freezing

Freezing works surprisingly well here. After cooking, I let the fritters cool completely, then freeze them flat on a tray. Once firm, I transfer them to a freezer bag. They thaw quickly and reheat beautifully, which is a lifesaver on busy days.

Reheating

The best way to reheat? Toss them in a hot skillet with a little oil instead of the microwave. This revives their crispy edges so they taste freshly made every time.

Zucchini Fritters with Parmesan Recipe