Cheesy Zucchini Fritters

2 medium zucchinis

1 teaspoon salt (for draining zucchini)

2 large eggs

1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour

1/4 cup breadcrumbs (preferably panko for extra crunch)

2 garlic cloves, minced

1 teaspoon dried oregano (optional)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a bit of spice)

1/4 cup fresh parsley, chopped (optional, for garnish)

2 tablespoons olive oil (for frying)

Instructions:

Prepare the Zucchini:

Grate the zucchinis using a box grater or food processor. Place the grated zucchini into a clean kitchen towel or cheesecloth.

Sprinkle with 1 teaspoon of salt and let it sit for about 10 minutes to draw out excess moisture.

After 10 minutes, squeeze the zucchini in the towel to remove as much water as possible. This step helps the fritters stay crispy.

Make the Fritter Batter:

In a large bowl, beat the eggs.

Add the drained zucchini, mozzarella, Parmesan, minced garlic, oregano, black pepper, red pepper flakes, and parsley (if using). Stir until well combined.

Add the flour and breadcrumbs, then mix everything until the batter holds together. If the mixture feels too wet, add a little more flour or breadcrumbs until it’s thick enough to form patties.

Fry the Fritters:

Heat the olive oil in a large skillet over medium heat.

Once the oil is hot, scoop about 2 tablespoons of the batter per fritter and carefully drop it into the skillet, pressing it slightly to flatten it out. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Depending on the size of your skillet, you may need to cook the fritters in batches. Be sure not to overcrowd the pan.

Drain and Serve:

Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Serve warm with a dipping sauce (such as sour cream, tzatziki, or marinara), or enjoy them on their own as a savory snack or side dish.

Tips:

If you’re looking for extra flavor, you can add some finely chopped onion or scallions to the batter.

For a healthier option, you can bake these fritters. Place them on a parchment-lined baking sheet, drizzle with a little olive oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.

Storage of Cheesy Zucchini Fritters:

Refrigerator:

Once the fritters have cooled, store them in an airtight container in the refrigerator. They will last for about 3 to 4 days.

Freezing:

If you want to make them ahead, you can freeze the fritters. Lay them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months.

To reheat, bake them at 375°F (190°C) for about 10-15 minutes or until crispy again.

Reheating:

For best results, reheat the fritters in a skillet over medium heat with a small amount of oil or in the oven to bring back their crispiness. Avoid microwaving, as it may make them soggy.

Nutrition (per fritter, assuming recipe yields ~12 fritters):

Calories: ~100-120 kcal (depending on the size and exact ingredients used)

Protein: ~6g

Fat: ~7g

Saturated fat: ~3g

Carbohydrates: ~5g

Fiber: ~1g

Sugar: ~2g

Cholesterol: ~45mg

Sodium: ~200mg (depending on how much salt is used)

Vitamin A: 6-8% DV

Vitamin C: 8-10% DV

Calcium: 15-20% DV

Iron: 4-6% DV

These nutritional values are approximations and may vary based on the exact is oil for frying, opt for a lower-fat cheese, or bake them instead of frngredients and portion sizes used. If you’d like to make the fritters healthier, you could use lesying.