Home > Just for you > Zucchini-Parmesan Cheese Fritters > Page 2

Zucchini-Parmesan Cheese Fritters


▢1 1/2 lbs shredded zucchini approximately 4 cups
▢1 1/2 teaspoon kosher salt divided
▢3 garlic cloves minced
▢1/3 cup fresh grated Parmesan cheese
▢2/3 cup panko bread crumbs
▢1 large egg
▢1/2 teaspoon onion powder
▢1/2 teaspoon garlic powder
▢1/2 teaspoon oregano
▢1/4 teaspoon fresh ground black pepper
▢1/2 tablespoon olive oil


  • Shred zucchini and place in colander in sink or over large bowl and sprinkle with 1 teaspoon kosher salt. Let sit for 10 minutes to sweat excess moisture. Press and squeeze out remaining moisture, or use a cheese cloth and wring out moisture.
  • Zucchini to a large bowl and add remaining ingredients. Mix well.
  • Heat a saute pan to medium high and add olive oil. Scoop 1/2 cup of batter into your palm an form into a patty and add to pan. Repeat with remaining batter.
  • Cook on each side for 2-4 minutes until batter begins to brown slightly.
  • Serve immediately.


Make approximately 7 fritters.

I like these fritters a little bigger and thicker.  You can use only 1/4 cup of batter and make smaller, thinner fritters, too!


Calories: 70kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 625mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 1mg