Zucchini & Parmesan Fritters

I made a big batch of these zucchini and parmesan fritters for dinner and used the leftovers in the lunch box the next day.  My kids enjoyed them!

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters

This is a simple and easy meal to make. I use a variations of this recipe.


2 large /3 medium zucchini (about 400g)
75g self-raising flour (1/2 cup)
40g parmesan cheese, grated (1/2 cup)
1 clove garlic, minced or very finely diced
2 eggs, lightly whisked
1/4 cup fresh continental parsley, chopped
Salt & Pepper to taste 
Olive oil frying


1. Grate zucchini.
2. Press out excess water from zucchini. It’s easy to do by pressing the zucchini in a colander.
3. Add all ingredients to a bowl (expect for oil).
4. Stir through.
5. Cover base of frypan with oil and heat.
6. Spoon approximately two tablespoons of the zucchini mixture per patty into the oil.
7. Brown on each side.
8. Place patties on a baking try and finish off in an 180°C oven for 10-15 minutes.

Variation: Add 150-200 grams bacon pieces or a little chilli for a bit of heat.

Thermomix: Cut zucchini up into rough chunks and place in bowl. Mix speed 5 for 4 seconds. Remove from bowl and remove excess water by pressing zucchini into colander. Add all ingredients (except for oil) to the bowl and mix on speed 5 for 5 seconds.  Then follow from step 5 above.

Yes, I need a new fry pan..

Zucchini & Parmesan Fritters Recipe

Zucchini & Parmesan Fritters Recipe


I’ve made these before with grated carrot added too (1 carrot and a little less zucchini). Diced bacon would work well too!

Carrot & Zucchini Fritters

Lunch Box

Zucchini & Parmesan Fritters work a treat in the lunch box. Can be frozen too.

Lunch Box Idea: Zucchini Fritters


Zucchini Slice Recipe (no oil)

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  • Reply
    February 5, 2015 at 3:14 pm

    Hi Kelly

    I’m finding your ideas and recipes brilliant – thanks so much. One comment is that my kids say the zucchini fritter having been frozen go “soggy” in their lunch box. Am I doing something wrong?


    • Reply
      Kelly - Be A Fun Mum
      February 6, 2015 at 6:04 am

      Hi Michelle

      Thanks for your message. I have never frozen these and put them right in the lunch box (I do freeze them for myself or for dinner and then heat them up to eat). But I didn’t make that clear in the post (sorry!). I’ve written it to indicate what you said, my mistake. I usually make them for dinner or lunch for me, and then keep them in the fridge overnight and then use the left overs in the lunch box for the teen the next day, who enjoys them. I do think they might go soggy if they were frozen and thawed (without being heated). Thanks for your feedback.

    • Reply
      Kelly - Be A Fun Mum
      February 6, 2015 at 6:11 am

      Oh another tip worth mentioning. is with zucchini recipes, it can be a bit tricky because there is a lot of water in them. You can press the water our of the grated zucchini before you add it into the recipe. Do this by pressing it into a strainer until you remove excess moisture.

  • Reply
    February 16, 2016 at 11:05 am

    What other flour could you substitute to make gluten free please

  • Reply
    January 13, 2017 at 3:30 pm

    Really disappointed. Out of the 10 fritters I made, only two were golden, the rest burnt. And even the golden ones didn’t cook on the inside. I am defeated

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