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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
