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!
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Easy Zucchini Parmesan Fritters transform zucchini into a delicious snack by combining grated zucchini with Parmesan cheese. I’m not the biggest fan of zucchini when served as a simple side dish; it can be soggy and bland.
A few years ago, I planted zucchini in my summer garden. Surprisingly, it thrived better than any other plant.
With an abundance of zucchini, I created these fritters, which quickly became a favorite. They’re easy to make, use common ingredients, and freeze well for later use!
How Do You Make Zucchini Parmesan Fritters
Learn how to make zucchini fritters with parmesan cheese. This is a great side dish that’s easy to make and is a great addition to any meal.
Start by washing your zucchini really well and then cut off one of the ends. I usually leave the stem intact 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.
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.
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.
Heat about 4 minutes on each side or until golden brown. Just look how gorgeous that crispy coating is!
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!
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 a 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 them 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.
Tips and Substitutions for Zucchini Parmesan Fritters
- My favorite addition is 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 fritters 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!
Looking for more Side Dishes Recipes
Check out some of our favorites below! From simple and easy to impress, each recipe is sure to please. Whether you’re in the mood for a hearty side dish or just want to add a little something extra to your meal, these recipes will have you covered.
- Onion and Herb Scones
- Homemade Croutons
- Loaded Potato Pancakes
- Brown Sugar and Butter Carrots
- Mashed Potatoes in Instant Pot
- Corn Pie Casserole
- Sweet Potato Biscuits
- Tomato Gravy
Zucchini Parmesan Fritters
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
FAQs
How to Freeze Zucchini Fritters?
To freeze zucchini fritters, first cook and cool them completely. Place the fritters on a baking sheet in a single layer and freeze until solid. Transfer the frozen zucchini fritters to a resealable plastic bag or airtight container.
Label it with the date and freeze it for up to 3 months. When ready to eat, reheat them in the oven or air fryer. If you’re wondering, you can freeze zucchini fritters – it’s a great way to enjoy them later.
How Long Does Zucchini Last in the Fridge?
Fresh zucchini can last in the fridge for about 1 to 2 weeks. To extend its shelf life, store zucchini in a plastic bag with a few holes for ventilation in the crisper drawer. Check regularly for any signs of spoilage, such as soft spots or mold.
Proper storage ensures your zucchini stays fresh and ready for recipes like zucchini pancakes with Parmesan cheese.
How to Cook Frozen Zucchini and Squash?
To cook frozen zucchini and squash, start by thawing them in the fridge overnight or using the microwave. Pat them dry to remove excess moisture. Sauté in a hot skillet with olive oil, garlic, salt, and pepper for 5-7 minutes until tender.
For added flavor, sprinkle with Parmesan cheese. These frozen zucchini recipes make for a quick and healthy side dish.
In conclusion, these zucchini parmesan cheese fritters are a delicious and easy way to use up summer zucchini. They’re crispy, cheesy, and full of flavor. Serve them as an appetizer or side dish, and enjoy!
