🥒 Zucchini-Parmesan Cheese Fritters 🧀
📜 Description:
Crispy on the outside and soft on the inside, these zucchini-Parmesan fritters are a delicious way to use up summer zucchini. Grated zucchini is mixed with eggs, Parmesan, and flour, lightly seasoned, and pan-fried until golden. The salty sharpness of Parmesan pairs perfectly with the mild, fresh zucchini, and an extra sprinkle of cheese on top makes these bites extra irresistible. They’re easy to make, kid-friendly, and perfect as a side dish, appetizer, or light lunch.
🧾 Ingredients:
- 2 medium zucchinis, grated and squeezed dry
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil, for frying
- Extra Parmesan, for topping
🍳 Instructions:
- Prep the zucchini:
Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is crucial for crisp fritters. - Mix the batter:
In a large bowl, combine the grated zucchini, eggs, Parmesan cheese, flour, garlic powder, salt, pepper, and parsley (if using). Stir until well combined. - Heat the oil:
Heat a few tablespoons of olive oil in a skillet over medium heat. - Form and fry fritters:
Scoop 2–3 tablespoons of the mixture per fritter into the hot pan, flattening slightly with the back of the spoon. Fry for 2–3 minutes per side or until golden brown and crisp. - Drain and top:
Transfer to a paper towel-lined plate to drain. Sprinkle with extra Parmesan cheese while still warm. - Serve hot:
Serve immediately as-is or with a dollop of sour cream or Greek yogurt.
🍽️ Servings:
Makes approximately 10–12 small fritters
Serves 3–4 people as a side or snack.
⚖️ Nutritional Info (per 3 fritters, approx.):
Note: Values may vary slightly depending on size and oil used
- Calories: 210
- Protein: 9g
- Fat: 13g
- Carbohydrates: 14g
- Fiber: 1.5g
- Sugar: 2g
- Sodium: 310mg
✅ Benefits:
- Low-carb and nutrient-rich from zucchini
- High in protein (from eggs and cheese)
- A great way to sneak in veggies for picky eaters
- Quick to prepare and budget-friendly
- Can be made gluten-free by swapping the flour with almond or chickpea flour
💡 Notes & Tips:
- Dry zucchini thoroughly. Too much moisture will make the fritters soggy and fall apart.
- Don’t overcrowd the pan. Cook in batches so they crisp up properly.
- Make ahead: Fritters can be cooked and stored in the fridge for up to 3 days. Reheat in a skillet or oven.
- Freezer-friendly: Cool completely, freeze in a single layer, then store in a freezer bag. Reheat in a toaster oven or air fryer.
- Add-ins: A bit of chopped green onion, feta cheese, or chili flakes can elevate the flavor.
❓Q&A
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F (200°C) on a greased or parchment-lined baking sheet for 20–25 minutes, flipping halfway through.
Q: Can I use other cheeses?
A: Absolutely. Try Pecorino Romano for a saltier punch or a mix of mozzarella and Parmesan for melty texture.
Q: How do I keep them from falling apart?
A: Ensure the zucchini is dry and that your batter isn’t too wet. Add a bit more flour if needed.
Q: What sauces go well with these fritters?
A: Sour cream, tzatziki, garlic aioli, or even marinara sauce all work beautifully.