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Crispy Parmesan Zucchini Fritters: Best Easy Cheesy Appetizer

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These crispy parmesan zucchini fritters are a quick and easy appetizer with a perfect crunchy exterior and soft, savory interior, loaded with parmesan and shredded zucchini. They’re a crowd-pleaser that disappears fast, ideal for using up garden zucchini.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound), shredded
  • 1 cup freshly grated Parmesan cheese
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • ½ teaspoon salt, plus more for drawing water out of zucchini
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill or chives, finely chopped (optional)
  • ½ cup vegetable or avocado oil, for frying

Instructions

  1. Shred the zucchini: Wash the zucchini and trim off the ends. Using a box grater or food processor with a shredding disc, grate the zucchini into coarse shreds. You should end up with about 4 cups.
  2. Salt and drain: Transfer the shredded zucchini to a colander and toss with 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture.
  3. Squeeze, squeeze, squeeze: Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist, then squeeze as hard as you can over the sink until barely any liquid comes out.
  4. Mix the batter: In a large bowl, combine the squeezed zucchini, grated Parmesan, flour, beaten eggs, garlic powder, black pepper, and fresh herbs if using. Stir until just combined. The mixture should be thick and sticky.
  5. Heat the oil: Place a skillet over medium heat and add enough oil to coat the bottom by about ¼ inch. Heat for 2-3 minutes until a drop of batter sizzles immediately.
  6. Form and fry: Using a spoon or your hands, form the batter into small patties about 2 inches wide and ½ inch thick. Carefully place them in the hot oil, leaving space between each one. Work in batches if needed.
  7. Cook until golden: Cook for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully using a thin spatula.
  8. Drain: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with a tiny pinch of flaky sea salt while still hot.
  9. Serve immediately: These are best eaten within 10 minutes of coming out of the pan.

Notes

Squeeze the zucchini very well to remove moisture for crispy fritters. Use freshly grated Parmesan for best melting and texture. Serve immediately for maximum crispiness. For a dipping sauce, mix ½ cup Greek yogurt with 1 tablespoon lemon juice and a pinch of salt.

Nutrition

Keywords: zucchini fritters, parmesan zucchini fritters, crispy zucchini fritters, easy appetizer, cheesy appetizer, summer zucchini recipe, vegetarian appetizer

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