These Panko Parmesan Zucchini Fritters are 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 fritter game. And like I felt with the zoodles, I can’t believe I’ve been depriving myself of this deliciousness for so long. These Panko Zucchini Fritters are my new go-to zucchini recipe!
I finally planted our garden and our zucchinis a couple of weeks ago. Every year Memorial Day rolls around and I haven’t done anything. And then every year I vow to be better next year. Oy. So the beautiful zucchinis that I shredded for these fritters, they were organic beauts from our Imperfect Produce box. But in a couple of months we’ll be in full zoodle, relish, and now fritter overload!
Once the zucchini is shredded, you need to sweat it to get rid of excess moisture then it’s only a matter of adding some panko breadcrumbs, fresh grated parmesan cheese, garlic powder, oregano, an egg, and salt and pepper.
Mix well and form those bad boys into patties and cook in a nice hot saute pan with olive oil and boom.
It’ll be your new favorite appetizer / side dish / snack / eat any time of the day because you have a gazillion zucchini’s coming from your garden, dish. At least that’s my plan. By the way my husband and both my toddler and the baby gobbled them up, I think it’s safe to say they’re on board!
Enjoy them 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
Ingredients
- 1 1/2 lbs shredded zucchini approximately 4 cups
- 1 1/2 teaspoon kosher salt divided
- 3 garlic cloves minced
- 1/3 cup fresh grated Parmesan cheese
- 2/3 cup panko bread crumbs
- 1 large egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1/2 tablespoon olive oil
Instructions
- Shred zucchini and place in colander in sink or over large bowl and sprinkle with 1 teaspoon kosher salt. Let sit for 10 minutes to sweat excess moisture. Press and squeeze out remaining moisture, or use a cheese cloth and wring out moisture.
- Zucchini to a large bowl and add remaining ingredients. Mix well.
- Heat a saute pan to medium high and add olive oil. Scoop 1/2 cup of batter into your palm an form into a patty and add to pan. Repeat with remaining batter.
- Cook on each side for 2-4 minutes until batter begins to brown slightly.
- Serve immediately.
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!
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?
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.
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.
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!
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!