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+ servings

Crispy Zucchini Fritters

Crispy Zucchini Fritters are a cinch to whip up. Delicious and so addictive you will be asking where they have been all your life!
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 Fritters
Author Rob


  • 4 cups zucchini, shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup Panko bread crumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 2 eggs, beaten
  • 1/3 cup green onions, sliced (more for topping optional)
  • salt and pepper to taste
  • 2 tbsp.  olive oil
  • sour cream (optional)


  • In a colander set over a bowl, place the shredded zucchini and sprinkle with salt. Let stand for 10 minutes.
  • Place zucchini in a clean tea towel and squeeze liquid out of zucchini. Squeeze out as much liquid as possible. Transfer to a large bowl.
  • Stir in the flour,Panko bread crumbs, Parmesan cheese eggs, sliced green onions, salt, and pepper to the zucchini. Line a plate with paper towels.
  • In a large skillet over medium heat, heat the olive oil. Scoop about a 1/4 cup mounds of the zucchini mixture into the pan, pressing them into rounds. Cook for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown.
  •  Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. 
  •  Repeat until the mixture is gone. Serve the zucchini fritters and top with sour cream (optional).


NOTE: Amount of fritters depend on what size you make them.