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a close of up of stacked zucchini fritters topped with sour cream
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5 from 19 votes

Panko Parmesan Zucchini Fritters

These Panko Parmesan Zucchini Fritters are easy to make, healthy, and the perfect way to use those garden fresh zucchinis!
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 7 Fritters
Calories 70kcal
Author Tracy


  • 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
  • 1/2 teaspoon oregano
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 tablespoon olive oil


  • 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.


Make approximately 7 fritters.
I like these fritters a little bigger and thicker.  You can use only 1/4 cup of batter and make smaller, thinner fritters, too! 


Calories: 70kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 625mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 1mg