Parmesan Zucchini Fritters

November 4, 2017


  • 1 lb. zucchini (about 2 large)
  • 1/2 Onion, finely chopped
  • 3 large eggs, beaten
  • 1/2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. freshly grated Parmesan
  • 3/4 c. all-purpose flour
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1/2 c. marinara
  • one  tbsp. thinly sliced fresh basil
  • 1 clove garlic, minced
  • 1 tsp. crushed red pepper flakes


  1. On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
  2. In a large bowl, combine shredded zucchini with onion, eggs, and garlic powder. Season with salt and pepper and stir to combine. Mix in Parmesan and flour and stir until fully incorporated.
  3. In a large skillet over medium-high heat, heat olive oil. For each fritter, scoop ¼ cup batter into skillet and cook until golden, 2 minutes per side.
  4. In a small bowl, combine marinara with basil, garlic and red pepper flakes.
  5. Serve fritters with sauce.

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