Waffled Zucchini Fritters
Prep Time

5 minutes for thawed shredded zucchini

35 minutes for fresh, shredded zucchini

Cook Time
5 minutes
4 servings


2 cups (500 ml) thawed shredded zucchini (can also used fresh shredded zucchini)
1 egg
1/4 cup (60 ml) milk
1/2 cup (125 ml) grated Parmesan, divided
1/4 cup (60 ml) whole wheat flour
1/4 cup (60 ml) all-purpose flour
dash of pepper


  1. If using thawed shredded zucchini: squeeze and drain excess water from thawed zucchini.

    If using fresh shredded zucchini: place in a colander and sprinkle with 1/4 tsp (1 ml) salt. Let it sit for 30 minutes, then rinse with cold water, press out as much excess water as possible and blot the zucchini dry with a paper towel.

  2. Preheat waffle iron and preheat oven to its lowest setting.
  3. Whisk egg, milk and 1/4 cup (60 ml) Parmesan in a large bowl.
  4. Stir flours and pepper into mixture. Then stir in zucchini.
  5. Scoop the batter onto the waffle iron, a little room for spreading. The number of batches you make will depend on the size of your waffle iron. Note: if your waffle iron is not non-stick, you may want to grease it with cooking spray before scooping the batter on.
  6. Cook until lightly browned. Keep finished fritters in the warmed oven while you cook the rest of the batter.
  7. Top with remaining 1/4 cup (60 ml) of Parmesan before serving.