Zucchini and Parmesan Fritters

Whether being served for breakfast, lunch or dinner, as a snack or full-meal, these versatile, flavour-filled fritters will certainly satisfy anyone’s taste-buds. Sharp and nutty, Parmigiano-Reggiano adds well to the mild, and delicate flavour of the courgettes. These delicious, crispy fritters are the perfect way to add more greens to your plate. Serve on a bed of mixed leaves and with a dollop of crème fraiche. Enjoy!

For 8 fritters

  •  400g grated zucchini (courgette), excess water removed/ dried off
  • 50g Parmesan, grated
  • 4 tbsp. curly parsley, finely chopped
  • 1 spring onion, chopped
  • 75g plain flour
  • 1 egg
  • Salt, pepper and nutmeg to taste
  • Butter or oil for the pan

To Serve:

  • Quark or crème fraiche
  • Mixed salad leaves


  1. Grate the courgette and dry it between a few sheets of paper towel to remove moisture.
  2. In a mixing bowl, thoroughly combine all ingredients with a whisk.
  3. Heat a frying pan with butter or oil.
  4. Add the batter to the pan with a tablespoon.
  5. Turn the fritters with a spatula and fry until golden brown.
  6. Serve immediately on a bed of mixed salad leaves topped with quark or crème fraiche.

Author: Danica Utermohlen
Picture credits: Danica Utermohlen