Panko Parmesan Zucchini Fritters (2024)

June 8, 2019 by Tracy | Updated July 2, 2020 This post may contain affiliate links. Read my disclosure policy.

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Our newly improved Panko Parmesan Zucchini Fritters recipe is easy to make, healthy, and the perfect way to use those garden-fresh zucchinis!

I'm always late to the zucchini game. Just like how it took me years to join the zoodle game, I'm finally getting to the zucchini fritter game. And like I felt with the zoodles, I can't believe I've been depriving myself of this deliciousness for so long. This Panko Parmesan Zucchini Fritters recipe is our new go-to zucchini fritters recipe!

Ingredients Needed

This zucchini fritters recipe is perfect for those garden fresh zucchinis coming out of your garden, or from your generous friends!

Zucchinis - It's a great way to use those garden or farm-fresh zucchinis!
Panko Bread Crumbs - Of course, you could also use whatever breadcrumbs you have on hand.
Parmesan Cheese - Parm is our favorite, but your favorite hard nutty cheese would be great for this. We also love romano and asiago.
Egg - To help bind it all.
Ricotta Cheese - Just a touch to add some creaminess and flavor.
Garlic Powder and Onion Powder - Do we ever do anything savory without garlic and onion?
Oregano, Salt, and Pepper - Just enough to highlight but not overpower the flavor of the zucchini.
Lemon Juice - Just a touch to add a bright acidity.

Step-by-Step Instructions

Step 1: Shred and sweat the zucchini.

Once the zucchini is shredded, you need to sweat it to get rid of excess moisture. The best way to do this is to shred it, salt it, and then lay it all out on a tray. You can lay it out on paper towels, or the best is to use a cheesecloth. That way, you can gather the ends and gently squeeze out the added moisture.

Step 2: Add that zucchini to a large bowl with everything else, and mix well!

Step 3: Form into patties.

Step 4: Cook until nice and crispy on the outside in a nice hot sauté pan with olive oil and you're done!

This Panko Parmesan Zucchini Fritters recipe will be your new favorite appetizer/side dish/snack, especially if you have a gazillion zucchinis coming from your garden, dish. At least that's my plan. It helps that my husband and both my toddler and the baby gobbled these up, so I think it's safe to say they're on board with this plan, too!

Recipe Tips

Don't skip the sweat!

Sweating the zucchini! This is a key step because zucchinis are made up of a lot of water. By pulling the moisture out with the salt, not only will you remove this excess moisture, but you'll soften the zucchini in the process as well. Additionally, this will help ensure that your fritters are crispy and not soggy.

Make Ahead

These zucchini fritters are great to make ahead. You can prep the zucchini up to a day ahead (let them sweat, squeeze out moisture, and then store in fridge), and then once made, the zucchini fritters will last in the fridge for up to 5 days and then you can freeze them for up to 3 months.

Frying Tips

Be sure that you're scooping out evenly sized fritters and giving them a gentle flatten so that they all cook evenly. Don't make them too thick, otherwise the centers won't cook through by the time the outside is nice and crispy.

Two Pans for Half the time!

Unless you have an extra large saute pan that'll fit all of the fritters in at once, use two pans to be able to fry them all at the same time for a shorter cook time.

Other Zucchini Favorites

Zucchini "Apple" Bars
Sweet Zucchini Relish
15 Minute Garlic Parmesan Zoodles
Baked Parmesan Zucchini Spears

Enjoy these zucchini fritters with some sour cream or my garlic aioli dipping sauce! No matter how you eat them if you make them be sure to share it with me on Facebook, Instagram, or Pinterest!

Panko Parmesan Zucchini Fritters

These Panko Parmesan Zucchini Fritters are easy to make, healthy, and the perfect way to use those garden fresh zucchinis!

4.95 from 20 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 Fritters

Author: Tracy

Ingredients

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

Instructions

Line a baking sheet with a cheesecloth. Shred zucchini and spread it into an even layer on the baking sheet. Sprinkle with 1 teaspoon of kosher salt. Let sweat for at least 30 minutes and then gather the ends of the cheesecloth and gently squeeze out the excess moisture.
Add zucchini to a large bowl and add the remaining ingredients. Mix well.
Heat a saute pan to medium-high and add olive oil. Scoop 1/4-1/3 cup of batter into your palm, roll it into a ball, and add to the pan.Use the back of the measuring cup to gently flatten the ball. Repeat with the remaining batter.
Fry for 3-4 minutes until the fritters begin to brown. Flip and finish cooking/browning on the other side for another 3-4 minutes.
Serve immediately with sour cream!

Notes

Storage

Fridge: Store in the fridge for up to 5 days.

Freezer: Store in the freezer for up to 3 months.

Make Ahead

Prep the zucchini and then store it in the fridge for up to one day before mixing it with the rest of the fritter ingredients.

Substitutions

Zucchini: You can also make these with yellow squash!

Panko Breadcrumbs: You can also use a regular breadcrumb.

Garlic powder: Chop up a small clove, only about 1 teaspoon fresh.

Tip: Keep the Fritters Thinner for even/fast cooking.

Parmesan: Use another hard salty cheese.

Ricotta: Use another creamy cheese like mascarpone.

Nutrition

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Reader Interactions

Comments

Melanie Goforth
October 01, 2021 at 6:51 pm
Oh no , im sorry but these were terrible ! Way too much seasoning in them ! I coulnt even taste the zuchini . i like mine way simpler , a little flour , a little seasoned bread crumbs and an egg .
Reply
- Tracy
  April 25, 2023 at 8:32 am
  So sorry you didn't enjoy them, Melanie! We've updated these quite a bit, adjusting the seasoning and allowing the zucchini flavor to shine!
  Reply
Patricia Bozeman
July 16, 2019 at 8:46 am

These sound amazing! I'm making zucchini corn fritters this week, but I didn't think to add panko. Now I know how amazing it is!
Reply
Jenni LeBaron
July 15, 2019 at 10:29 am

These panko parmesan zucchini fritters look so delicious. I've never used panko when making these, but that sounds like a great way to bind them and make sure they crisp up beautifully. These are a favorite breakfast side in our house and I can't wait to try your recipes next!
Reply
Dana
July 15, 2019 at 6:14 am

Way to go on getting your garden panted! 😉 I'm so so bummed that I couldn't get our garden going this year. But since we're in a new house and have to actually plan our backyard out and break ground for the garden, PLUS having a baby in June, I had to accept that a garden wasn't in our cards this summer. WOMP womp. Next year! Zucchini will definitely be on my list of things to plant. Though, I not waiting until next summer to try these bad boy fritters. I'm going to have to hit up the farmer's market to get me some local zukes and enjoy a batch! These look and sound so so good—perfect way to use up that bounty.
Reply
Gloria
July 12, 2019 at 3:09 pm

Zucchini is going to be abundant very shortly. Always in need of recipes to use up the garden harvest. These sound delicious, and the perfect side dish for brunch and dinner.
Reply
Sandra Shaffer
July 12, 2019 at 1:38 pm

Thrilled to find these zucchini fritters My mom just loaded me up with a bag of zucchini from her garden. I have breads to make already, but was looking for something savory. These fritters hit the spot. Not one was left. Still have zucchini, so I'll be making these again. Is it possible to freeze these?
Reply
Pam Greer
July 12, 2019 at 10:02 am

I am always late to every thing too, I just started spiralizing last year and I confess I've never made fritters! This recipe is going to change all that, it sounds easy and looks delicious!
Reply