These zucchini fritters are a crispy, savory snack or side dish, packed with fresh zucchini, creamy cheese, and aromatic herbs. Perfect for a light meal or appetizer, they are a crowd-pleasing option that’s both healthy and flavorful.
Servings & Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
Ingredients List
- 3 medium zucchini (shredded)
- 1 teaspoon salt
- 2 large eggs
- ¼ cup crumbled feta (or grated parmesan)
- ¼ cup shredded mozzarella (or your favorite cheese)
- 2 cloves garlic (minced)
- 2 scallions (green onions, finely chopped)
- ¼ cup parsley (chopped finely), or your favorite herbs
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ cup all-purpose flour (or almond flour for a low-carb version)
- 1 tablespoon oil (for frying)
Instructions
-
Prepare the Zucchini
Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. -
Mix the Ingredients
In a large bowl, whisk the eggs. Add the crumbled feta, shredded mozzarella, minced garlic, chopped scallions, parsley, chili powder, black pepper, garlic powder, and flour. Stir to combine. -
Add the Zucchini
Add the squeezed zucchini to the mixture and stir until everything is well combined. The mixture should be thick and hold together; if it’s too wet, add a bit more flour. -
Fry the Fritters
Heat the oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the zucchini mixture into the skillet, pressing down slightly to form a fritter. Cook for about 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed. -
Drain and Serve
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve warm, with a side of yogurt or your favorite dipping sauce.
Additional Notes
- Cheese: Feel free to use any cheese you prefer. Parmesan adds a nice sharpness, while mozzarella gives a gooey, melty texture.
- Herbs: You can substitute parsley with dill, basil, or even thyme depending on your taste.
- Low-Carb Version: Swap out the all-purpose flour for almond flour or coconut flour to make this recipe keto-friendly.
Dietary Info
- Calories: 120 (per fritter)
- Fat: 8g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
Step-by-Step Cooking Guide
- Step 1: Shred and squeeze out excess moisture from the zucchini.
- Step 2: Mix the zucchini with eggs, cheese, garlic, herbs, and seasonings.
- Step 3: Add flour to bind the mixture together.
- Step 4: Heat oil in a skillet and fry fritters until golden and crispy.
- Step 5: Drain excess oil and serve with a dipping sauce or as a side dish.
Ingredient Details & Substitutions
- Zucchini: If zucchini is too watery, try to press it out well to avoid soggy fritters.
- Feta: If you prefer a milder taste, swap feta for ricotta or cream cheese.
- Flour: For a gluten-free option, use almond flour or coconut flour instead of regular flour.
Recipe Variations & Serving Suggestions
- Add Spices: Add a pinch of cumin or paprika for extra flavor.
- Serve with Dips: Serve with a creamy dipping sauce like tzatziki or ranch.
- Serve as a Meal: These fritters can also be served on top of a salad for a complete meal.
Storage & Make-Ahead
- Refrigerator: Store leftover fritters in an airtight container in the fridge for up to 2 days. Reheat in a skillet for a few minutes on each side to regain crispness.
- Freezer: These fritters freeze well. Place them in a single layer on a baking sheet and freeze for 2 hours. Transfer to a zip-lock bag and store in the freezer for up to 1 month. Reheat in the oven at 375°F (190°C) for 10–12 minutes.
FAQs
Q: Can I make these fritters ahead of time?
A: Yes, you can prep the mixture ahead of time and refrigerate it for up to a day. Fry the fritters just before serving for the best texture.
Q: Can I bake these instead of frying?
A: Yes! Preheat your oven to 375°F (190°C) and place the fritters on a baking sheet lined with parchment paper. Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
Q: Can I make these vegan?
A: Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs, and substitute the dairy cheese with a vegan cheese option.
Optional Personal Story
These zucchini fritters are a hit in my house because they’re so versatile. Whether served as a snack, side dish, or light meal, they’re always a crowd-pleaser. The addition of feta and mozzarella makes them extra flavorful, and the crispy golden edges are just irresistible. Plus, it’s a great way to sneak in some veggies!
Call-to-Action
Tried these Zucchini Fritters? Share your photos or tag your creations on Instagram or Pinterest! I’d love to see how you enjoy these crispy, cheesy delights!
