CHEESY ZUCCHINI FRITTERS

Have zucchini? Make these deliciously flavorful, cheesy Zucchini fritters! Perfect for an appetizer or side dish. Serve with a dollop of sour cream – yum!

Cheesy Zucchini Fritters - Butter With A Side of BreadI had a zucchini fritter at a restaurant once and it was so delicious, I had to try and re-create it at home. The result is cheesy, comforting and flavorful! you can serve them as an appetizer or a side dish- either way, I love them with a dollop of sour cream and fresh from the garden tomatoes.

Cheesy Zucchini Fritters

  • 2 cups shredded zucchini
  • 1 small potato, scrubbed & shredded
  • 2 eggs
  • 1 cup grated cheddar Jack cheese
  • 3/4 cup flour
  • 1/4 cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp baking powder
  • dash of cayenne pepper
  • salt & pepper to taste
  • 1/2 cup oil, for frying

Set grated zucchini in a colander and sprinkle with a few dashes of salt. Stir quickly, then let sit for 10 minutes. Grate the potato, then rinse shreds in another colander for several minutes, to reduce the starch. Squeeze excess water out of both.

Combine all ingredients in a medium sized bowl. Stir until well mixed.

Heat oil in a pan over medium heat. Once oil is hot, add dough by rounded scoops (about 2-3 tablespoonfuls) and gently flatten until about 1/2″ to 3/4″ thick. Fry for 3-4 minutes, then flip and cook an additional 3-4 minutes. Fritters should be golden brown on each side.

Transfer to a paper towel to cool. Serve immediately with a dollop of sour cream.

Store leftovers in the fridge. Fritters can be reheated, but do taste best when eaten immediately upon cooking.

Cheesy Zucchini Fritters - Butter With A Side of BreadCheesy Zucchini Fritters - Butter With A Side of BreadCheesy Zucchini Fritters - Butter With A Side of BreadJessicasig.png

CHEESY ZUCCHINI FRITTERS
 
Author:
Serves: 8
Ingredients
  • 2 cups shredded zucchini
  • 1 small potato, scrubbed & shredded
  • 2 eggs
  • 1 cup grated cheddar Jack cheese
  • ¾ cup flour
  • ¼ cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp baking powder
  • dash of cayenne pepper
  • salt & pepper to taste
  • ½ cup oil, for frying
Instructions
  1. Set grated zucchini in a colander and sprinkle with a few dashes of salt. Stir quickly, then let sit for 10 minutes. Grate the potato, then rinse shreds in another colander for several minutes, to reduce the starch. Squeeze excess water out of both.
  2. Combine all ingredients in a medium sized bowl. Stir until well mixed.
  3. Heat oil in a pan over medium heat. Once oil is hot, add dough by rounded scoops (about 2-3 tablespoonfuls) and gently flatten until about ½" to ¾" thick. Fry for 3-4 minutes, then flip and cook an additional 3-4 minutes. Fritters should be golden brown on each side.
  4. Transfer to a paper towel to cool. Serve immediately with a dollop of sour cream.
  5. Store leftovers in the fridge. Fritters can be reheated, but do taste best when eaten immediately upon cooking.

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