Crispy Zucchini and Cheese Fritters Recipe

Introduction

Crispy zucchini and cheese fritters are a delightful way to enjoy fresh vegetables with a cheesy twist. These golden patties are perfect as a snack, appetizer, or light meal. Easy to make and packed with flavor, they’re sure to please both kids and adults alike.

Ingredients

• 2 medium zucchinis (about 400 g / 14 oz), grated
• 1 small carrot, grated (optional for color and flavor)
• 2 eggs
• 1 small onion, finely chopped or grated
• 2 cloves garlic, minced
• ½ cup (60 g) all-purpose flour or whole wheat flour
• ½ teaspoon baking powder
• Salt and pepper, to taste
• ½ cup (50 g) shredded mozzarella or cheddar cheese
• 2 tablespoons chopped fresh dill or parsley
• 2 tablespoons grated Parmesan cheese (optional for extra flavor)
• 2 tablespoons olive oil or sunflower oil (for frying)
• 2 tablespoons Greek yogurt (optional, to serve)
• Lemon wedges (optional, for serving)

Instructions

1. Step 1: Grate the zucchinis using a large-hole grater, then place them in a bowl. Sprinkle with a pinch of salt and let sit for about 10 minutes to draw out excess water. Afterward, squeeze out as much liquid as possible using your hands or a clean kitchen towel.
2. Step 2: In a large bowl, combine the eggs, grated onion, minced garlic, and chopped herbs. Add the flour, baking powder, salt, and pepper. Stir well to form a smooth mixture.
3. Step 3: Add the drained zucchini and grated carrot to the mixture. Fold in the shredded cheese and Parmesan until everything is evenly combined. Make sure the batter is thick enough to hold its shape; add more flour if needed.
4. Step 4: Heat the olive or sunflower oil in a non-stick skillet over medium heat.
5. Step 5: Drop spoonfuls of the batter into the hot pan and gently flatten each to form small patties. Fry for 3–4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.
6. Step 6: Transfer the cooked fritters onto paper towels to drain excess oil. Serve warm with a dollop of Greek yogurt and a squeeze of lemon juice, if desired.

Tips & Variations

• For extra crispiness, refrigerate the batter for 15 minutes before frying.
• Try adding finely chopped spring onions or chili flakes for a different flavor.
• Use gluten-free flour as a substitute if you prefer a gluten-free version.
• Serve with sour cream, tzatziki, or your favorite dipping sauce instead of Greek yogurt.

Storage

Store any leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness. These fritters are best enjoyed fresh but can also be frozen; reheat from frozen in a hot oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters vegan?

To make vegan fritters, replace the eggs with flax eggs or a commercial egg replacer and use a dairy-free cheese alternative.

How can I prevent the fritters from being soggy?

Removing excess moisture from the zucchini before mixing is key. Be sure to squeeze out as much liquid as possible and avoid overcrowding the pan during frying to keep them crisp.

Crispy Zucchini and Cheese Fritters Recipe

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★★★★★

4.6 from 441 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: About 10–12 fritters (serves 4) 1x
• Diet: Vegetarian

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Description

Crispy Zucchini and Cheese Fritters are a delightful and savory snack or side dish made with grated zucchini, fresh herbs, and melted cheese, pan-fried to golden perfection. These fritters offer a perfect balance of crispy exterior and tender, flavorful inside, enhanced with garlic, onion, and optional carrot for color and extra nutrition. Served warm, they make an excellent appetizer or companion to your meals, especially with a tangy dollop of Greek yogurt and a squeeze of lemon.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 medium zucchinis (about 400 g / 14 oz), grated
• 1 small carrot, grated (optional for color and flavor)
• 1 small onion, finely chopped or grated
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh dill or parsley

Dry Ingredients

• ½ cup (60 g) all-purpose flour or whole wheat flour
• ½ teaspoon baking powder
• Salt and pepper, to taste
• 2 tablespoons grated Parmesan cheese (optional for extra flavor)

Dairy and Eggs

• 2 eggs
• ½ cup (50 g) shredded mozzarella or cheddar cheese

Oils and Garnishes

• 2 tablespoons olive oil or sunflower oil (for frying)
• 2 tablespoons Greek yogurt (optional, to serve)
• Lemon wedges (optional, for serving)

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Instructions

1. Prepare the zucchini: Grate the zucchini using a large-hole grater. Place the grated zucchini in a bowl, sprinkle with a pinch of salt, and let it sit for about 10 minutes to draw out excess water. Then use your hands or a clean kitchen towel to squeeze out as much liquid as possible to prevent soggy fritters.
2. Mix the batter: In a large bowl, combine the eggs, grated onion, minced garlic, and chopped herbs. Add the flour, baking powder, salt, and pepper. Stir thoroughly until you form a smooth and consistent mixture.
3. Add the vegetables and cheese: Fold in the drained zucchini and grated carrot (if using), then add the shredded mozzarella or cheddar cheese and Parmesan cheese if using. Mix gently until evenly combined. Ensure the batter is thick enough to hold its shape; add a little more flour if too runny.
4. Heat the oil: Place a non-stick skillet over medium heat and add the olive or sunflower oil. Allow the oil to heat sufficiently for frying the fritters.
5. Fry the fritters: Using a spoon, drop spoonfuls of the batter into the hot oil, gently pressing each to flatten into small patties. Fry for about 3 to 4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.
6. Drain and serve: Transfer cooked fritters to paper towels to drain excess oil. Serve warm, garnished with a dollop of Greek yogurt or sour cream and a squeeze of fresh lemon juice for added zest if desired.

Notes

• To achieve crispier fritters, ensure to squeeze out as much moisture as possible from the grated zucchini.
• If you prefer gluten-free, substitute the flour with a gluten-free alternative such as chickpea flour or rice flour.
• Adding grated carrot is optional but provides a nice color contrast and extra nutrients.
• Fritters can be kept warm in a low oven while you finish frying the rest.
• Serve with Greek yogurt or sour cream and lemon wedges to complement the flavors.
• Ensure oil is hot enough before frying to avoid soggy fritters.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Keywords: Zucchini fritters, cheese fritters, vegetable patties, Mediterranean appetizer, crispy fritters, zucchini recipe, easy vegetarian snack