These Parmesan Zucchini Fritters with Eggs turn humble vegetables into a crispy, golden, and irresistible meal. The combination of tender zucchini, sharp Parmesan, and fluffy eggs creates a perfect harmony of textures and flavors. Topped with a runny egg, these fritters are a versatile dish ideal for brunch, dinner, or even as an appetizer.
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Why You’ll Love This Parmesan Zucchini Fritters with Eggs
- Versatile meal: Perfect for breakfast, brunch, lunch, or a light dinner.
- Dreamy texture: Crispy golden exterior with a tender, melt-in-your-mouth interior.
- Quick to make: Ready in about 30 minutes from start to finish.
- Veggie-packed: A delicious, indulgent-tasting way to enjoy more vegetables.
Ingredients & Tools
- 500 g zucchini (about 2 medium), grated
- 1 tsp fine sea salt, plus extra for seasoning
- 2 large eggs, lightly beaten
- 60 g grated Parmesan cheese
- 50 g all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp smoked paprika (optional, for a hint of warmth)
- 4 tbsp olive oil or avocado oil, for frying
- 4 extra eggs, for serving (fried or poached)
Tools: Box grater, clean kitchen towel or cheesecloth, large mixing bowl, 10- or 12-inch non-stick skillet, spatula
Notes: Don’t skip salting and draining the zucchini—it’s the key step that prevents soggy fritters. And using a good, flavorful Parmesan really makes a difference here; its sharp, salty notes are the backbone of the flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the salting step. Zucchini holds a lot of water, and if you don’t draw it out, your fritter batter will be too wet to hold together properly. Salting and squeezing is non-negotiable for that perfect crisp texture.
- Use the large holes on your box grater. This gives you the ideal shred size—not so fine that it turns to mush, but not so thick that it’s hard to form patties. You’ll get lovely, distinct strands of zucchini in every bite.
- Freshly grate your Parmesan. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly and can sometimes make the texture a bit grainy. A block of Parmigiano-Reggiano or a similar good-quality Parmesan grated fresh will give you the best flavor and melt.
- Let the mixed batter rest for a few minutes. This isn’t a long wait—just 5 minutes or so—but it allows the flour to hydrate properly and helps the mixture bind together, making it easier to form sturdy patties that won’t fall apart in the pan.
How to Make Parmesan Zucchini Fritters with Eggs
Step 1: Start by preparing your zucchini. Grate it using the large holes of a box grater directly into a colander set over a bowl or in the sink. Sprinkle the grated zucchini with the teaspoon of salt and toss it gently with your hands to distribute the salt evenly. Let it sit for about 10 minutes—you’ll notice beads of moisture starting to form on the surface.
Step 2: While the zucchini is resting, you can get your other ingredients ready. In a large mixing bowl, combine the beaten eggs, grated Parmesan, all-purpose flour, minced garlic, chopped parsley, black pepper, and smoked paprika (if using). Give it a quick stir with a fork until everything is just combined; you don’t want to overmix it.
Step 3: Now, back to the zucchini. Grab handfuls of the salted shreds and squeeze them tightly over the sink to release as much liquid as possible. Honestly, you’ll be amazed at how much water comes out—this is the secret to crisp fritters. Transfer the squeezed, dry zucchini to the bowl with the egg and Parmesan mixture.
Step 4: Use a spatula or your hands to fold the zucchini into the batter until it’s evenly coated. The mixture will be thick and a bit sticky, but that’s exactly what you want. Let it rest for about 5 minutes. This gives the flour a chance to absorb any remaining moisture and helps the fritters hold their shape better when frying.
Step 5: Heat a large non-stick skillet over medium heat and add about 2 tablespoons of the oil. While the oil heats, scoop up about a quarter-cup of the fritter mixture and form it into a patty about 3/4-inch thick. You should be able to fit 3 or 4 fritters in the pan at a time without crowding them.
Step 6: Carefully place the patties into the hot oil. Cook for about 3-4 minutes on the first side, until you see the edges turning golden brown and the bottom is set and crisp. You’ll notice a wonderful, savory aroma filling your kitchen. Gently flip them with a spatula and cook for another 3 minutes on the second side.
Step 7: Transfer the cooked fritters to a plate lined with a paper towel to absorb any excess oil. Keep them warm in a low oven if you’re making multiple batches. Add more oil to the pan as needed and repeat with the remaining batter. You should end up with about 8 fritters total.
Step 8: While the last batch of fritters is cooking, it’s time to prepare the eggs. In a separate non-stick pan, fry or poach your eggs to your liking—a runny yolk is highly recommended for topping the fritters. Season the eggs with a pinch of salt and pepper right at the end.
Step 9: To serve, place two warm fritters on each plate and top each portion with a perfectly cooked egg. The final touch is a little extra sprinkle of Parmesan and perhaps some more fresh parsley. Break into that yolk and let it run over the crispy fritters… it’s pure bliss.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze cooked fritters in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Reheat in a 375°F oven or toaster oven until hot and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the fritters and egg beautifully, balancing the whole plate.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst add a lovely color and a different texture that complements the savory fritters perfectly.
- Garlic-herb roasted potatoes — For a more substantial brunch spread, these crispy potatoes add heft and a familiar, comforting element that everyone loves.
Drinks
- A crisp, dry Prosecco or sparkling wine — The bubbles and acidity act as a palate cleanser, making each bite of the rich, cheesy fritter taste fresh and new again.
- Freshly squeezed orange juice or a grapefruit spritzer — The citrusy brightness is a classic brunch partner that contrasts wonderfully with the savory, umami notes of the dish.
- Iced coffee with a dash of cinnamon — The slight bitterness and spice are a great counterpoint to the meal, especially if you’re enjoying this for a late morning brunch.
Something Sweet
- Lemon ricotta pancakes with berry compote — After a savory main, these light, fluffy pancakes provide a sweet, tangy finish that feels indulgent but not overly heavy.
- Dark chocolate and almond biscotti — They’re perfect for dipping into a final cup of coffee, offering a crunchy, not-too-sweet end to the meal.
- Fresh fruit platter with mint and honey — A simple, refreshing, and healthy option that cleanses the palate and satisfies a sweet tooth without any baking required.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. I’ve messed this up before too… if you leave too much water in, the fritters will steam instead of fry, resulting in a soft, pale, and sometimes mushy texture rather than a crisp, golden one.
- Mistake: Flipping the fritters too early. If you try to flip them before a proper crust has formed on the bottom, they’re likely to fall apart. Be patient—wait until the edges look set and the bottom releases easily from the pan.
- Mistake: Crowding the pan. Adding too many fritters at once lowers the pan temperature significantly, causing them to absorb more oil and become greasy. Give them space to breathe and cook in batches for the best results.
- Mistake: Using pre-shredded, bagged zucchini. It might seem like a time-saver, but it’s often shredded too finely and can be overly wet, making it nearly impossible to achieve the right texture for your fritters.
Expert Tips
- Tip: Add a tablespoon of cornstarch to the flour. This little trick helps create an even crispier exterior on the fritters, as cornstarch inhibits gluten development and promotes browning. You’ll get a fantastic, shatteringly crisp crust.
- Tip: Test your oil temperature with a breadcrumb. If you don’t have a thermometer, drop a small pinch of the fritter mixture into the oil. If it sizzles immediately and steadily, the oil is ready. If it burns quickly, it’s too hot; if it just sits there, it’s not hot enough.
- Tip: Keep cooked fritters crisp in the oven. As you finish batches, place them on a wire rack set over a baking sheet in a 95°C (200°F) oven. This keeps them warm and allows air to circulate, preventing the bottom from getting soggy.
- Tip: Grate a small onion into the mix. For an extra layer of flavor, grate about a quarter of a small onion and squeeze out its liquid along with the zucchini. It adds a subtle sweetness and complexity that’s really wonderful.
FAQs
Can I make the fritter mixture ahead of time?
You can prepare it up to a few hours in advance, but there’s a catch. Store the squeezed, dry zucchini and the egg-Parmesan mixture separately in the fridge. Combine them only when you’re ready to cook. If you mix it all and let it sit, the salt will continue to draw moisture from the zucchini, making the batter too wet and potentially resulting in soggy fritters.
Can I bake these instead of frying them?
Yes, you can! Arrange the formed patties on a parchment-lined baking sheet, brush the tops lightly with oil, and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as uniformly crisp as the pan-fried version, but they’ll still be delicious and a bit lighter. The key is to make sure your zucchini is very well-drained.
My fritters are falling apart. What did I do wrong?
This usually comes down to one of three things: not enough squeezing (too much moisture), not enough binding agent (you might need a touch more flour or egg), or flipping too early. Make sure you’re really wringing out that zucchini, and let the first side cook until it’s truly golden and releases easily from the pan before you attempt to flip.
Can I freeze cooked zucchini fritters?
Absolutely. Let them cool completely after cooking, then place them in a single layer on a baking sheet to freeze solid. Once frozen, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat them directly from frozen in a 190°C (375°F) oven or toaster oven for about 10-15 minutes until hot and crisp. They’re perfect for a quick future meal!
What’s a good dairy-free substitute for the Parmesan?
For a similar salty, umami kick, try using nutritional yeast—about 3 tablespoons should do it. You could also use a vegan Parmesan-style cheese. The flavor profile will be a little different, but you’ll still get a delicious, savory fritter. Just be aware that some vegan cheeses don’t melt the same way, so the texture might vary slightly.
Parmesan Zucchini Fritters With Eggs
Make crispy Parmesan Zucchini Fritters with Eggs for a quick, versatile meal. Perfect for brunch or dinner. Get the easy, foolproof recipe now!
Ingredients
For the fritters:
-
500 g zucchini (about 2 medium, grated)
-
1 tsp fine sea salt (plus extra for seasoning)
-
2 large eggs (lightly beaten)
-
60 g grated Parmesan cheese
-
50 g all-purpose flour
-
2 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1/2 tsp black pepper (freshly ground)
-
1/4 tsp smoked paprika (optional, for a hint of warmth)
-
4 tbsp olive oil or avocado oil (for frying)
-
4 extra eggs (for serving (fried or poached))
Instructions
-
Start by preparing your zucchini. Grate it using the large holes of a box grater directly into a colander set over a bowl or in the sink. Sprinkle the grated zucchini with the teaspoon of salt and toss it gently with your hands to distribute the salt evenly. Let it sit for about 10 minutes—you’ll notice beads of moisture starting to form on the surface.01
-
While the zucchini is resting, you can get your other ingredients ready. In a large mixing bowl, combine the beaten eggs, grated Parmesan, all-purpose flour, minced garlic, chopped parsley, black pepper, and smoked paprika (if using). Give it a quick stir with a fork until everything is just combined; you don’t want to overmix it.02
-
Now, back to the zucchini. Grab handfuls of the salted shreds and squeeze them tightly over the sink to release as much liquid as possible. Honestly, you’ll be amazed at how much water comes out—this is the secret to crisp fritters. Transfer the squeezed, dry zucchini to the bowl with the egg and Parmesan mixture.03
-
Use a spatula or your hands to fold the zucchini into the batter until it’s evenly coated. The mixture will be thick and a bit sticky, but that’s exactly what you want. Let it rest for about 5 minutes. This gives the flour a chance to absorb any remaining moisture and helps the fritters hold their shape better when frying.04
-
Heat a large non-stick skillet over medium heat and add about 2 tablespoons of the oil. While the oil heats, scoop up about a quarter-cup of the fritter mixture and form it into a patty about 3/4-inch thick. You should be able to fit 3 or 4 fritters in the pan at a time without crowding them.05
-
Carefully place the patties into the hot oil. Cook for about 3-4 minutes on the first side, until you see the edges turning golden brown and the bottom is set and crisp. You’ll notice a wonderful, savory aroma filling your kitchen. Gently flip them with a spatula and cook for another 3 minutes on the second side.06
-
Transfer the cooked fritters to a plate lined with a paper towel to absorb any excess oil. Keep them warm in a low oven if you’re making multiple batches. Add more oil to the pan as needed and repeat with the remaining batter. You should end up with about 8 fritters total.07
-
While the last batch of fritters is cooking, it’s time to prepare the eggs. In a separate non-stick pan, fry or poach your eggs to your liking—a runny yolk is highly recommended for topping the fritters. Season the eggs with a pinch of salt and pepper right at the end.08
-
To serve, place two warm fritters on each plate and top each portion with a perfectly cooked egg. The final touch is a little extra sprinkle of Parmesan and perhaps some more fresh parsley. Break into that yolk and let it run over the crispy fritters… it’s pure bliss.09
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