Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Batter:
Toppings:

Directions

Instructions Checklist
  • Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.

    Advertisement
  • Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.

  • Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

138 calories; 3.4 g protein; 6.7 g carbohydrates; 23.3 mg cholesterol; 248 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2019
I added onion and garlic powder, jalapeño. I cooked them in the air fryer. No oil. So yummy Read More
(11)

Most helpful critical review

Rating: 1 stars
02/22/2019
“large” zucchini.. what’s your definition of large.. won’t waste time on the recipe with out good measurements. Tell us how many cups you used. Read More
(3)
28 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/14/2019
I added onion and garlic powder, jalapeño. I cooked them in the air fryer. No oil. So yummy Read More
(11)
Rating: 5 stars
08/14/2019
I added onion and garlic powder, jalapeño. I cooked them in the air fryer. No oil. So yummy Read More
(11)
Rating: 4 stars
12/03/2019
Made to recipe, and after sampling the first few, I decided it needed sea salt ground atop once removed from pan. Crushed garlic will be added to my next batch, and some shredded cheddar, because there can never be too much cheese. Read More
(3)
Advertisement
Rating: 5 stars
02/28/2019
These were awesome. I added grated onion for flavor. Next time I’m going to try jalapeño or roasted bell pepper. Big crowd pleaser and filling. Read More
(3)
Rating: 1 stars
02/22/2019
“large” zucchini.. what’s your definition of large.. won’t waste time on the recipe with out good measurements. Tell us how many cups you used. Read More
(3)
Rating: 5 stars
09/16/2019
These were a hit in my household. I only used one large Zucchini and I substituted gluten free flour and italian bread crumbs for my flour mix. I added tumeric and a no salt seasoning as well for flavor. This recipe is so versatile and it is good to tweak to your own desire. Read More
(2)
Advertisement
Rating: 5 stars
10/08/2019
Loved this recipe! I served Tzatziki sauce on the side for dipping. the leftovers freeze and reheat well. So So Good! Read More
(2)
Rating: 5 stars
02/28/2019
I love parmesan on or in just about anything savory. I used a zucchini about a foot long and that was about right . They have a lot of moisture so you don't have a whole lot once you drain it. These were delicious and made great appetizers. I'll make these again. Read More
(2)
Rating: 5 stars
02/24/2019
Great recipe! These are delicious. Just use as much zucchini as you like. I just "eye ball" it to determine how much to use. It is not that hard to do. Read More
(1)
Rating: 5 stars
08/18/2019
Mom, Dad, and two teen girls all loved this recipe. It's pretty flavorless as it is so don't be afraid to add new flavors to fit the meal you're serving. First time we made it, we served it with sour cream as the recipe was written and the combination is delicious! This is a keeper! Read More
(1)