CHEESY ZUCCHINI FRITTERS

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!

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!Cheesy Zucchini Fritters (also called zucchini patties!) 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! I 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.

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!

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

How do you make zucchini patties?

  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 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.
  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.

Still have tons of zucchini? Here are more recipes we love ~

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!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!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!Jessicasig.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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