Scrumptious crispy zucchini and Parmesan fritters

Nov 15, 2021
With a couple of zucchinis and a few pantry staples, you'll have a stack of these golden crispy fritters. Source: Getty Images

I like my fritters crispy on the outside and moist (but not soggy) on the inside, which is why these zucchini and Parmesan fritters are amazing! They are a incredibly quick and easy recipe.

Not only are they ‘meat free’, but they are incredible inexpensive to make, great if you’re on a budget. With a couple of zucchinis and a few pantry staples, you’ll have a stack of these golden crispy fritters, which is probably a good thing because you’ll find it hard to stop at eating just one or two.

I found the trick to ensuring my fritters didn’t end up a soggy mess, was to remove as much of the excess liquid from the zucchini. Pay close attention to the step I used to get this done.

Serves 4-6.


  • 500g zucchini
  • 1 tsp salt
  • 1 large egg
  • 2 green onions, halved then finely sliced
  • 1/4 cup Parmesan, grated
  • 1 garlic clove, minced
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • Pepper
  • 4 tbsp olive oil


  1. Grate zucchini using a box grater. Grate on the diagonal so you get long strands. Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes or more.
  2. Squeeze excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
  3. Preheat oven to 100C (for keeping fritters warm).
  4. Add egg, green onions, Parmesan and garlic into the zucchini bowl. Mix to combine.
  5. Scatter over flour and baking powder, and add pinch of pepper. Mix until flour is just incorporated — batter should be thick but soft.
  6. Heat 2 tablespoons oil in a non-stick pan over medium-high heat. Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds. Flatten lightly with spatula to about 1cm.
  7. Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for approximately 3 minutes. Transfer to a tray and place in oven to keep warm.
  8. Repeat with remaining batter.
  9. Serve immediately with a dollop of yoghurt, tzatziki, or sour cream.

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