Parmesan Zucchini Fritters

Zucchini is a refreshing and versatile summer vegetable that can be made into nearly anything you can dream of. It can be transformed into low-carb noodles, build the foundation of a filling breakfast bread, and add a burst of green to all of your summer grilling. But if I’m being honest, on its own, the flavor is a little neutral. Zucchini is 95% water and, if not prepared properly, can end up mushy and bland. But the best way to transform virtually any food is, naturally, by frying it and adding lots of cheese. So that is exactly what I did. Even the staunchest zucchini hater will be a convert when they try these Parmesan zucchini fritters. Serve it with your favorite marinara for dipping and you have the ultimate appetizer, side, or after-school snack.

How To Make Parmesan Zucchini Fritters

INGREDIENTS

• Zucchini: Zucchini is one of the most refreshing vegetables out there. It's full of water and brings a crisp, fresh bite. It doesn’t have a ton of flavor on its own though, so I’m giving it a helping hand with some garlic, basic seasonings, and plenty of Parmesan.
• Kosher Salt: Seasoning the shredded zucchini with salt jumpstarts the process of osmosis and draws out some of the water, which is necessary for a crisp fritter. Otherwise you’ll end up with a wet, flimsy mess.
• Egg: The egg is what holds the fritters together. It acts as a binder and provides a little bit of necessary structure as well.
• Garlic: You can’t go wrong with garlic. It adds a punchy bite and tons of aroma and flavor that helps the zucchini shine. I’m using 3 cloves here to really let the garlic flavor come through.
• Parmesan: Parmesan is the perfect cheesy pairing for zucchini. The nutty, slightly salty flavors help lift up the fairly neutral flavor of the zucchini. It also fries to a beautiful, crisp golden brown.
• Cornstarch: To form the batter, I skip the inclusion of flour in favor of using cornstarch. The cornstarch makes the fritters develop a crispy exterior and it’s also naturally gluten-free (which equals a more tender fritter).
• Panko Bread Crumbs: The bread crumbs help to bind the fritters today a little bit more, while also providing a satisfying crunch.
• Vegetable Oil: My go-to frying oil is vegetable oil, but any neutral oil with a high smoke point will work here.

Recipe Tips

• Remove as much water from the zucchini as possible. After adding salt to remove some water, I use a dish towel to wring out any lingering moisture. Less water in the zucchini equals crispier fritters.

What To Serve With Parmesan Zucchini Fritters

Here I’m opting for a simple marinara sauce for dipping—make it at home or use your favorite jar—but there are several great options. There are plenty of dipping sauces that would work great here, but I think anything fresh like tzatziki, ranch dressing, or a spicy mayo would be a great start.

Storage

These fritters can be stored in an airtight container in the refrigerator for 4 to 5 days, though won’t be quite as crisp when reheating. Alternatively, you can freeze them for up to 3 months, just be sure to let them thaw in the refrigerator before reheating.