Easy Zucchini Parmesan Fritters

There’s so many things you could call these zucchini parmesan fritters… or are they patties or cakes or croquettes?? I don’t know, but they’re easy and filled with cheese so that makes them the best side dish recipe, in my opinion! They freeze well and are a great way to use up your zucchini harvest from your summer vegetable garden!

4 zucchini fritters stacked on a white plate with sour cream and green onions on top

I’m not the biggest fan of zucchini or other squash when it’s just sliced and served as a side dish. I find it kind of soggy and not that flavorful.

But a few years ago, I had a summer vegetable garden and decided on a whim to plant some zucchini. Wouldn’t you know, that darn vegetable did better than any other plant that summer!

I had so many zucchini I had to figure out how to use and these zucchini cakes quickly became a favorite. They’re quick and easy to make, I usually have all the ingredients on-hand and they freeze really well! So you can make a double or triple batch and just keep them in the freezer until cooking day!

How Do You Make Zucchini Parmesan Fritters

Start by washing your zucchini really well and then cut off one of the ends. I usually leave the stem in-tact because it gives me something to hold onto while I’m grating.

Use the large hole on a box grater to grate your zucchini. Be sure to leave the skin on. You want that all grated up too! It’s important you grate the zucchini first because you want it to dry out as much as possible before mixing it in with your other ingredients.

I grate it on a cutting board and then spread it out in a thin, even layer. Just let it sit there and dry a bit while you get your other ingredients together.

In a large bowl, add 2 eggs, 1/2 cup grated parmesan, 1/2 cup shredded mozzarella, 1/2 cup panko bread crumbs, 1 tablespoon minced garlic, 1/4 cup flour, 1 tablespoon parsley, 1/3 cup minced onion.

glass mixing bowl with ingredients to make zucchini parmesan cakes

For this recipe, you’ll need 2 cups of the grated zucchini. If it still feels very wet to you, you can squeeze out some of the extra moisture. You can either squeeze it out over the sink with your hand, or wrap it in a dish towel and wring it out.

Add your shredded zucchini to the rest of the ingredients in the mixing bowl and stir really well to combine it.

glass mixing bowl with fried zucchini fritters ingredients

In a large skillet, heat vegetable oil over medium heat. I use a cast iron skillet for any fritter recipes I ever make. It’s really the best way to get that deep golden color that I’m convinced makes the food taste better!

While your oil is heating you can make small patties out of your zucchini mixture. I make mine with about 1/4 – 1/3 cup of batter, but I really just eyeball it. Just pat them into a patty shape as best you can and then add them to the hot skillet.

parmesan zucchini fritters in a cast iron skillet

Heat about 4 minutes on each side or until golden brown. Just look how gorgeous that crispy coating is!

zucchini fritters with sour cream and green onions

You can serve them hot with sour cream and chopped green onions, with a marinara sauce or just eat them plain. They’re packed with tons of flavor on their own!

bite of zucchini fritters on a fork

Can You Freeze Fritters?

Yes!! I know I’ve already mentioned it, but it really is one of my favorite parts of this recipe!

You can actually freeze them before you fry them or after. Either way is delicious!

If you want to freeze them unbaked, make your batter as instructed above. Then line a baking sheet with wax paper. Place your zucchini patties on the wax paper and flash freeze for about an hour or until they’re frozen solid. Remove from cookie sheet and place in freezer bag until cooking day.

On the day you want to cook them, remove as many patties as you want from the freezer bag and lay in a single file on a baking sheet for about 30 minutes or so. Then fry as instructed!

The second option is to make your batter and cook the zucchini fritters immediately. Let cool completely before freezing.

stack of zucchini parmesan cakes with one laying against them

Tips and Substitutions for Zucchini Parmesan Fritters

  • My favorite add is in corn! Zucchini Corn Fritters are a match made in heaven! I add about 1 cup of corn to the batter and then cook as normal. So good!
  • You can easily make these keto or low carb friendly by replacing the all-purpose flour with almond flour. You also need to remove the panko bread crumbs and replace them with either pork rind crumbs or a bag of crushed Moon Cheese (this would be my preference).
  • You can really use whatever cheese is your preference. I like the combination of parmesan and mozzarella, but if I don’t have them on-hand, I’ve also used sharp cheddar or Colby Jack. Any of them taste delicious!
  • If you have extra shredded zucchini, go ahead and freeze that too! I usually freeze about 1 cup of shredded zucchini per freezer bag so I know exactly how much is in there! It’s great to pull out later for zucchini bread, zucchini brownies and so much more!
4 zucchini fritters stacked on a white plate with sour cream and green onions on top
Print Recipe
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Zucchini Parmesan Fritters

These delicious zucchini fritters are filled with melted cheese and spices. They're an easy side dish or make them smaller for appetizers. We like to serve them hot with sour cream or marinara sauce.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Keyword: zucchini corn fritters, zucchini parmesan fritters
Servings: 4
Calories: 261kcal
Author: Natalie Dixon

Ingredients

  • 2 cups Zucchini grated
  • 1/2 cup Parmesan grated
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup Flour
  • 1 Tbsp. Minced Garlic
  • 1 Tbsp. Parsley
  • 2 Eggs
  • 1/3 cup Onion minced
  • 2 Tbsp. Vegetable Oil

Instructions

  • Heat vegetable oil in cast iron skillet over medium heat.
  • Mix all ingredients together in a large bowl. Shape into small patties and place in hot pan. Leave a little space between each patty so they can brown around all the edges and you have space to flip them.
  • Cook about 4 minutes or until they are nice and golden brown. Flip and cook the 2nd side another 4 minutes or so until golden brown.

Nutrition

Calories: 261kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 381mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14.9% | Vitamin C: 20.6% | Calcium: 26.3% | Iron: 9.6%

4 zucchini parmesan cakes on a plate with sour cream and green onions

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