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Crispy Parmesan Garlic Zucchini Fritters

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These crispy parmesan garlic zucchini fritters are a quick, satisfying snack or side dish featuring a perfect balance of crispy exterior and tender zucchini interior, served best with a dollop of sour cream.

Ingredients

Scale
  • 2 medium zucchinis (about 2 cups shredded)
  • 2 garlic cloves, minced
  • ½ cup (50 g) grated Parmesan cheese
  • ¼ cup (30 g) all-purpose flour
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • Sour cream for serving

Instructions

  1. Wash and trim the ends of zucchinis. Shred about 2 cups using a box grater or food processor.
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, combine drained zucchini, grated Parmesan, minced garlic, eggs, flour, salt, and pepper. Mix until well combined and sticky. Add more flour if too wet.
  4. Heat 2-3 tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
  5. Scoop batter with a tablespoon or hands and flatten into 3-inch diameter patties. Fry in batches, 3-4 minutes per side, until golden brown and crispy.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if needed.
  7. Serve hot with a dollop of sour cream.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy fritters. Use room temperature eggs for better batter consistency. Heat oil to medium to get a golden crust without burning. Flip fritters carefully when edges are set. Make in small batches to maintain oil temperature. Batter can be rested 10-15 minutes before cooking for better flavor melding. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use nutritional yeast instead of parmesan and coconut-based sour cream.

Nutrition

Keywords: zucchini fritters, parmesan, garlic, crispy fritters, easy snack, homemade snack, zucchini recipe, vegetarian

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