Ingredients

1 medium zucchini (grated and squeezed dry to remove excess moisture)

2 small yellow squash (grated and squeezed dry)

1 1/4 tsp salt, divided

2 tbsp canola oil (for frying)

1 tbsp fresh parsley (finely chopped)

1/2 cup grated Parmesan cheese (freshly grated preferred)

1 egg (room temperature)

1/2 cup all-purpose flour

1/2 tsp baking powder

1 tsp ground black pepper

1 small sweet onion (finely minced, about 1/4-inch pieces)

Instructions

Step 1: Grate the zucchini and yellow squash using a box grater or food processor. Toss the grated vegetables with 1 teaspoon salt in a colander and let sit for 10 minutes to draw out excess moisture. Then, squeeze the vegetables firmly in a clean kitchen towel to remove as much liquid as possible. Transfer the dried vegetables to a large mixing bowl.

Step 2: In a small bowl, whisk together the flour and baking powder. Set aside.

Step 3: Add the minced onion, grated Parmesan, chopped parsley, egg, remaining 1/4 teaspoon salt, and black pepper to the bowl with the dried vegetables. Stir to combine well.

Step 4: Gently fold the flour mixture into the vegetable mixture until just combined, forming a thick batter. Let the batter rest for 2-3 minutes while heating the oil.

Step 5: Heat canola oil in a large skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil, spacing them about 2 inches apart. Flatten each fritter gently with a spatula to about 1/2-inch thickness. Fry for 2.5 to 3 minutes per side until golden brown, working in batches to avoid overcrowding.

Step 6: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm, optionally with sour cream, Greek yogurt, or your favorite dipping sauce.

Tips & Variations

Always squeeze excess moisture from the grated vegetables to avoid soggy fritters.

Use medium-sized zucchini (6–8 inches) for best texture; scoop out seeds if using larger ones.

Substitute Parmesan with other aged cheeses like Pecorino or Asiago, or try nutritional yeast for a dairy-free option.

For vegan fritters, replace the egg with a flax egg (1 tbsp ground flaxseed plus 3 tbsp water).

Swap all-purpose flour for whole wheat, gluten-free blend, or chickpea flour, noting that chickpea flour may make them denser.

Try fresh herbs like dill or basil instead of parsley for different flavors.

Avoid overcrowding the pan to keep the oil temperature steady and ensure crispiness.

Storage

Store fritters in an airtight container in the refrigerator for up to 3 days. Placing a paper towel inside the container helps absorb moisture and keep them crispy. For longer storage, freeze fritters by laying them flat on a baking sheet until solid, then transfer to a freezer bag with wax paper between layers to prevent sticking. Reheat in a skillet or oven at 350°F until warmed through, adding extra time if reheating from frozen.

FAQs

Can I use just zucchini or just yellow squash?

Yes, you can use all zucchini or all yellow squash. Both work well in this recipe. Make sure to squeeze out excess moisture no matter which you use.

How do I prevent soggy fritters?

Salting the grated vegetables and letting them sit for 10 minutes draws out moisture. Squeezing the mixture thoroughly afterward is key. Also, avoid pressing down on fritters while cooking and don’t overcrowd the pan so they fry instead of steam.