The Best Cheesy Zucchini Fritters
These Cheesy Zucchini Fritters are everything you want in a savory snack or side—crispy edges, melty cheese centers, and fresh garden flavor. Perfect for using up summer zucchini, they’re quick to make and kid-approved. Whether you serve them as an appetizer, a brunch side, or even a vegetarian main, they’re impossible to resist.
Total Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients (Makes 10–12 fritters)
2 medium zucchinis (about 2 cups grated)
1/2 teaspoon salt
1 cup shredded mozzarella (or your favorite melty cheese)
1/4 cup grated Parmesan (optional but recommended)
2 eggs
1/2 cup all-purpose flour (or almond flour for low carb)
2 tablespoons chopped parsley or chives
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Oil for frying (olive oil or avocado oil work well)
Instructions
Grate and drain zucchini:
Grate the zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
Make the fritter batter:
In a large bowl, combine drained zucchini, shredded mozzarella, Parmesan, eggs, flour, herbs, garlic powder, and pepper. Mix until evenly combined.
Heat oil:
In a large skillet, heat 2–3 tablespoons of oil over medium heat.
Form and cook fritters:
Scoop about 2 tablespoons of batter per fritter and drop into the hot skillet. Flatten slightly with a spatula. Cook 3–4 minutes per side or until golden brown and crispy.
Drain and serve:
Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Garnish with extra herbs and serve warm—optionally with sour cream or Greek yogurt on the side.
Tips & Variations
Tips
Drain thoroughly: Removing as much water from the zucchini as possible is crucial to crispy fritters. Don’t skip this step!
Use a nonstick skillet: It helps prevent sticking and ensures even browning.
Small batches: Fry in batches so the pan isn’t overcrowded—this keeps the temperature steady and fritters crispy.
Keep warm: If making a large batch, keep cooked fritters warm in a 200°F (95°C) oven while finishing the rest.
Variations
Add veggies: Shredded carrots, spinach, or corn make great additions.
Change the cheese: Use cheddar, fontina, gouda, or feta for different flavor profiles.
Make them spicy: Add red pepper flakes or diced jalapeños for a kick.
Low-carb version: Use almond flour or coconut flour instead of all-purpose flour.
Gluten-free: Use gluten-free flour blends to keep them celiac-friendly.
Q&A
Q: Can I bake these instead of frying?
A: Yes! Place spoonfuls on a parchment-lined baking sheet, flatten them, spray with oil, and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Q: Can I freeze zucchini fritters?
A: Yes. Cool completely, then freeze on a tray before transferring to a zip-top bag. Reheat in an oven or air fryer to bring back the crisp.
Q: Can I make the batter ahead of time?
A: It’s best to cook right after mixing because zucchini continues to release moisture. If you prep ahead, store everything separately and mix just before frying.
Q: What dipping sauces go well with them?
A: Try Greek yogurt, sour cream, tzatziki, marinara, or garlic aioli.
Nutrition Info (Approx. Per Fritter)
Note: Values are estimates and may vary based on size and ingredients.
Calories: 90
Protein: 5g
Fat: 6g
Carbs: 5g
Fiber: 1g
Sugar: 1g
Sodium: 150mg
Conclusion
These Cheesy Zucchini Fritters are everything a good fritter should be—crispy, cheesy, and bursting with fresh zucchini flavor. Whether served as a snack, side dish, or light lunch, they deliver satisfaction in every bite. With just a handful of ingredients and simple steps, they’re easy to customize and a great way to sneak more veggies into your meal.
Serve them hot and watch them disappear in seconds. Perfect for summer, potlucks, brunches—or just because!