Golden Zucchini Fritters
Crispy on the outside, tender on the inside—these zucchini fritters with Parmesan and herbs make the perfect late summer lunch or dinner for two.
Equipment
- Box grater or food processor
- Mixing bowls
- Clean kitchen towel or cheesecloth
- Large skillet or frying pan
- Slotted spatula
- Paper towels
Ingredients
For the Fritters
- 2 medium zucchini grated and drained
- 1 teaspoon salt for drawing out moisture
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 green onions finely sliced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 tablespoons olive oil for frying
For Serving (Optional)
- ½ cup sour cream or Greek yogurt
- Lemon wedges
Instructions
Step 1: Prepare the Zucchini
- Grate the zucchini, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid with a kitchen towel.
Step 2: Mix the Batter
- In a large bowl, whisk together eggs, flour, Parmesan, green onions, parsley, garlic powder, and pepper. Add zucchini and mix until combined.
Step 3: Heat the Oil
- Warm olive oil in a skillet over medium-high heat until shimmering.
Step 4: Cook the Fritters
- Scoop about 2 tablespoons of mixture per fritter into the skillet, flattening gently. Cook 2–3 minutes per side until golden brown.
Step 5: Drain and Serve
- Place fritters on a paper towel–lined plate. Serve warm with sour cream or Greek yogurt and lemon wedges.
Notes
For extra crispness, use a cast-iron skillet.
Add fresh herbs like dill or basil for variation.
Keep batches warm in a 200°F oven while cooking the rest.