Cheesy Zucchini Fritters are the perfect way to use up some zucchini from your garden! Great as a side dish or appetizer, they’re easy to make & flavorful too!
After trying a cheese zucchini fritter at a restaurant I just had to recreate it at home. The results are the recipe below and you’ll be happy to know that every bite is cheesy, comforting, and oh so flavorful! You can serve these up as an appetizer or as a side dish to another meal, but even enjoying them as-is is a wonderful idea. I like mine best with fresh garden tomatoes and sour cream. Yum!
What are zucchini fritters?
This zucchini patty recipe will make some fabulous crispy zucchini fritters that are packed with cheesy goodness and wonderful flavors. Using freshly shredded zucchini, potatoes, eggs, two types of cheeses, and seasonings, every bite is awesome and well anticipated. You’re going to love how simple this recipe is and how well it goes with just about anything.
Cheesy Zucchini Fritters Ingredients
-Zucchini: Using 2 cups of shredded zucchini we have the base of our cheesy zucchini bites.
-Potato: We need 1 small potato, scrubbed and shredded. You can peel it or leave the skin on depending on preference.
-Eggs: 2 eggs will act as the binder for the ingredients so that they hold together well while frying.
-Cheeses: 1 cup of shredded cheddar jack cheese and 1/4 cup parmesan cheese will give us the cheesy flavors we want.
-Flour: You will need 3/4 cup of flour to help bind everything together into a thick patty.
-Seasonings: You will need 1 teaspoon of onion powder and a dash of cayenne pepper to help add flavor.
-Baking powder: We need 1 teaspoon of baking powder to help give these patties a little leavening so that they cook up properly.
-Salt and pepper: Added to taste. You can adjust the amount of salt and pepper used based on your own preferences.
-Oil: We need about 1/2 cup of oil for frying the fritters in. This will give us the nice crispy texture we want on the golden outsides.
How do you make zucchini patties?
Place your grated zucchini in a colander and sprinkle the veggie with a little salt. Stir to combine and let it sit for 10 minutes. Grate your potato and rinse the shreds in a separate colander for several minutes. This helps to reduce the starches. Squeeze out the excess starches in both the zucchini as well as the potato.
In a medium sized bowl combine all of the ingredients and stir until well mixed.
Heat your oil in a pan over medium heat. Once the oil is hot, add enough dough, by the rounded scoops (roughly 2-3 tablespoonfuls) and gently flatten them with the backside of a fork until they are 1/2″-3/4″ thick. Fry for 3-4 minutes and then flip and cook for an additional 3-4 minutes. The fritters should be golden brown on each side.
Transfer the fritters to a paper towel to cool.
Immediately serve these fritters warm and with a dollop of sour cream (if desired).
- 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.
How do you shred zucchini?
It’s simple! I use a regular cheese grater. Wash the zucchini and cut the ends off. Then just glide the zucchini down the medium grate side of the grater. (There’s usually a large slice side, a finer grate side, then 2 sides for medium grating.) Zucchini shreds will collect in the middle of the grater. Scrape the inside off and collect the shreds and you’re good to go!
How long are leftover zucchini fritters good for?
These fritters can last about 3-5 days if stored in an airtight container in the fridge. I recommend eating them fresh or as soon as possible for best tasting results. Simply reheat in the microwave as needed to enjoy them warm.
Still have tons of zucchini? Here are more zucchini recipes we love ~
- ZUCCHINI COOKIES
- ZUCCHINI BANANA BREAD
- CHOCOLATE CHIP ZUCCHINI BARS
- BEST EVER ZUCCHINI BREAD RECIPE
- PUDDING ZUCCHINI BREAD
- EASY ZUCCHINI RECIPES
- EASY ZUCCHINI CAKE
- ZUCCHINI CHOCOLATE CHIP COOKIES
- ZUCCHINI SAUSAGE SOUP
- ZUCCHINI CUPCAKES WITH CARAMEL FROSTING
- LEMON ZUCCHINI MUFFINS
- GRILLED LEMON CURRY ZUCCHINI
- EASY STUFFED ZUCCHINI
- ZUCCHINI RISOTTO
- EASY ZUCCHINI PASTA
These zucchini parmesan fritters are a great summer treat that tastes incredible. Serve them up as a side dish or appetizer and watch them disappear. Veggies, cheese, and fried crispy goodness in every bite make these patties hard to resist.
Brenda Gipe says
We enjoyed this recipe, but we did find it a little bland for our tastes. We made the recipe as instructed (except that I didn’t have onion powder, so I subbed in garlic powder instead). We cooked a few fritters to taste test, then upped the spices and tried again. In addition to what’s in the recipe and my garlic powder substitution, we added 1/2 tsp cayenne powder, and 1/2 tsp smoked paprika.
We expect we will make this again! Yummy way to use some of the zucchini that was given to us!