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Crispy Zucchini Parmesan Fritters: Easy 20-Minute Recipe

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These crispy shredded zucchini parmesan fritters are quick, easy, and incredibly delicious. Made with simple ingredients, they come together in under 20 minutes and are perfect for using up summer squash.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total), shredded
  • 1 teaspoon salt, divided
  • 1 large egg, lightly beaten
  • 1/2 cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano)
  • 1/3 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley or chives
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon garlic powder
  • 3 to 4 tablespoons olive oil or avocado oil (for frying)
  • Lemon wedges (for serving, optional)
  • Greek yogurt or sour cream (for serving, optional)
  • Flaky sea salt (for serving, optional)

Instructions

  1. Shred the zucchini using the large holes of a box grater or a food processor with a shredding disc. Do not peel the zucchini first.
  2. Place the shredded zucchini in a colander set over a bowl or in the sink. Sprinkle with 1/2 teaspoon of the salt and toss to combine. Let it sit for 10 minutes to draw out moisture.
  3. Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible.
  4. In a large bowl, whisk together the flour, remaining 1/2 teaspoon salt, pepper, and garlic powder.
  5. Add the squeezed zucchini, beaten egg, parmesan, and fresh herbs to the bowl with the flour mixture. Stir with a fork until just combined. Do not overmix.
  6. Place a skillet over medium heat and add enough oil to coat the bottom, about 2 tablespoons. Let it heat for 2 to 3 minutes until a drop of the mixture sizzles immediately.
  7. Scoop about 2 tablespoons of the mixture and gently place it in the hot oil. Flatten slightly with the back of a spatula to form a patty about 1/2 inch thick. Do not crowd the pan. Cook 4 to 5 fritters at a time.
  8. Cook for 3 to 4 minutes per side until deep golden brown and lacy around the edges. Use a thin spatula to flip gently.
  9. Transfer the cooked fritters to a paper towel-lined plate or a wire rack. Sprinkle with a tiny pinch of flaky salt while still hot. Keep warm in a 200°F oven if making a big batch.
  10. Repeat with remaining batter, adding more oil to the pan as needed between batches.

Notes

The key to crispy fritters is squeezing out as much moisture from the zucchini as possible. Use freshly grated parmesan for best melting and flavor. Do not overcrowd the pan. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: zucchini fritters, parmesan fritters, crispy zucchini, summer squash recipe, easy appetizer, vegetarian fritters, 20-minute recipe

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