If your garden is overflowing with zucchini, these fresh milled zucchini fritters are one of the most delicious ways to use it up. Crispy on the outside, soft in the middle, and packed with fresh zucchini and Parmesan cheese, they're a simple side or snack the whole family will love. Freshly milled hard white wheat flour binds everything together while adding a bunch of nutrition we fresh milled fans all appreciate!
These fritters pair nicely with any grilled meats, sandwiches, burgers, or even a fried egg for breakfast! We also love serving them with sour cream, Greek yogurt, or homemade tzatziki for dipping.
If your pan is still hot and you want to fry up a nice dessert right after these, go for my fresh milled apple rings!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 10 large fritters
- Difficulty: Easy
- Cooking Method: Pan-fried
- Best For: Light lunches, side dishes, appetizers, or using up fresh zucchini
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Zucchini Fritters
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Zucchini Fritters
- Other Fresh Milled Recipes
- Fresh Milled Zucchini Fritters
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Recipes You'll Love
Important Ingredients
- Fresh zucchini be sure to squeeze out as much water as you can so the fritters turn nice and crispy.
- Freshly milled hard white wheat flour helps hold everything together while adding a lot of nutrition
- Parmesan cheese adds a flavor, some much needed saltiness and helps create a golden crust.
- Eggs help bind the mixture so the fritters hold their shape while cooking.
- Garlic powder adds simple flavor without overpowering the zucchini.
See recipe card for quantities.
Substitutions & Variations
- Add chopped chives, dill, or green onions for extra flavor.
- Replace Parmesan with cheddar or another hard cheese you enjoy (though I still feel like Parmesan is made to be in these!)
- Add a pinch of paprika or chili flakes if you like it spicy.
How to Make Zucchini Fritters
Step 1: Grate the zucchini and toss it with the salt. Let it rest for 10–15 minutes to draw out the moisture (Image 1).
Step 2: Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (Image 2). The drier the zucchini, the crispier the fritters will be.
Step 3: Place the squeezed zucchini in a large bowl. Add the eggs, freshly milled flour, Parmesan, garlic powder, black pepper, and parsley, if using (Image 3). Stir until everything is evenly combined.
Step 4: Heat 2–3 tablespoons of oil in a cast iron skillet over medium heat. Scoop about 2 tablespoons of the mixture into the skillet for each fritter, gently flattening each one with the back of a spatula (Image 4).
Step 5: Cook for 3–4 minutes per side, or until golden brown and crispy (Image 5). Adjust the heat if they begin browning too quickly.
Step 6: Transfer the fritters to a paper towel-lined plate (Image 6) or wire rack while you cook the remaining batches. Add more oil to the pan as needed.
Serve warm with sour cream, plain Greek yogurt, or tzatziki.
💭Crucial Success Tips
Keep your skillet at medium heat throughout cooking. If the oil is too hot, the outside browns before the center cooks. Too cool, and the fritters absorb excess oil instead of crisping.
Recipe FAQs
They're usually too wet. Be sure to squeeze plenty of moisture from the zucchini before mixing. If needed, stir in another tablespoon or two of freshly milled flour until the mixture holds together.
Yes, although they won't be quite as crispy. Bake on a lightly oiled baking sheet at 425°F (220°C), flipping halfway through, until both sides are golden brown.
Yes. Yellow summer squash works just as well. Just be sure to remove as much moisture as possible before mixing.
How To Store Zucchini Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a skillet, air fryer, or oven until hot and crispy again. I don't recommend using the microwave because it softens the outside.
You can also freeze cooked fritters for up to 2 months. Let them thaw overnight in the refrigerator before reheating.
Other Fresh Milled Recipes
- Fresh-Milled Zucchini Fritters
- Fresh Milled Sourdough Tortillas (Soft and Foldable!)
- Fresh-Milled Potato Plum Dumplings
- Fresh Milled Sourdough Pizza Toast
If you tried these fresh milled zucchini fritters or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Zucchini Fritters
Ingredients
- 4 cups zucchini about 2 large zucchini, grated
- 1 teaspoon salt
- 3 eggs larg
- ½ cup freshly milled hard white wheat flour
- ¾ cup Parmesan cheese finely grated
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley optionalchopped
- Avocado oil for frying, or light olive oil
Instructions
- Grate the zucchini and toss it with the salt. Let it rest for 10–15 minutes to draw out the moisture.
- Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters will be.
- Place the squeezed zucchini in a large bowl. Add the eggs, freshly milled flour, parmesan, garlic powder, black pepper, and parsley, if using. Stir until everything is evenly combined.
- Heat 2–3 tablespoons of oil in a cast iron skillet over medium heat. Scoop about 2 tablespoons of the mixture into the skillet for each fritter, gently flattening each one with the back of a spatula.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Adjust the heat if they begin browning too quickly.
- Transfer the fritters to a paper towel-lined plate or wire rack while you cook the remaining batches. Add more oil to the pan as needed. Serve warm with sour cream, plain Greek yogurt, or tzatziki.
Video
Notes
- After squeezing the zucchini, the mixture should be moist but hold together when scooped. If it seems too wet, add another 1–2 tablespoons of fresh milled flour.
- If you prefer extra cheesy fritters, you can increase the Parmesan to 1 cup, but I think ¾ cup gives the best balance.
- Fry over medium heat so the fritters cook through before the outside gets too dark.
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