Figuring out what to do with the influx of zucchini is a challenge I enjoy every summer.These cheesy, crispy Zucchini Fritters is a sensational seasonal solution! Delicious zucchini pancakes are crispy on the outside and tender on the inside, perfect for a side dish or even brunch!
Why You’ll Love This Zucchini Recipe
- Delicious Ways to Use Zucchini。 Because whether you grow zucchini, have neighbors who share a fortune, or (like me) run wild at the farmers market with dreams of healthy zucchini muffins, sometime this summer, you’ll finally be making your way. also. a lot of. zucchini.
- fritters are a little different。 Zucchini is a delicious quick and healthy side dish, but when you’ve finished your rounds of roasted, sautéed, and roasted zucchini, it’s time for something new.
- they are everything you could want。 Each zucchini fritter is crispy on the outside and tender and cheesy on the inside. Soggy and boring? no way! (See Potato Fritters for another tasty and flavorful fritters recipe!).
- Zucchini Fritters Are Versatile。 These zucchini fritters can be paired with almost any protein, making it a filling meal, from foil-baked salmon to air fryer chicken breast. Or, serve a runny egg and avocado atop zucchini fritters for a meatless entrée.
- This recipe is foolproof。 Have you been hurt by zucchini fritters recipes in the past? This one will not disappoint! The fritters don’t fall apart when you flip them over, and they’re golden and crispy on the outside.
5 star review
“Love these zucchini fritters. I’ve been making something similar for years, but this recipe is now my favorite. Less oil, less mess, great flavor, and they don’t fall apart.”
— Gail —
More About These Zucchini Fritters
To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to create a delicious pancake-like batter that crisps up on the stovetop.
I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can give this recipe a try.
Zucchini fritters with feta will give it a Mediterranean twist; the cheddar is delicious for a classic all-American vibe.
Add a side of grilled bacon to the oven, and you can even have zucchini fritters for breakfast.
How to Make Zucchini Fritters
these ingredients
- zucchini。 Mild and slightly sweet, zucchini is the perfect vegetable for these delicious fritters. Rich in vitamins, minerals, and antioxidants, zucchini is also healthy.
- green onions. for a hint of onion.
- Egg。 Helps hold the fritters together.
- flour + Bread crumbs。 These two ingredients give the fritters their shape and texture. I use Italian Seasoned Whole Wheat Breadcrumbs for a delicious, healthy option.
- spices。 These fritters require just a simple mix of basil, garlic powder, and a teaspoon of salt and pepper.
- lemon peel. Adds brightness and accentuates all other flavors.
- cheddar cheese。 Melted, savory cheese adds rich flavor to these wholesome fritters. Any cheese on the outside of the fritters will be delicious, and the cheese in the middle will stay gooey.
- toppings。 Our favorite zucchini pie toppings are Greek yogurt, lemon juice, and chives. Sour cream, fresh herbs, or Parmesan cheese can also be used.
direction
- Prepare. Dry the zucchini with a kitchen towel or paper towels.
- combine. Place zucchini, scallions, eggs, bread crumbs, flour, spices, and baking soda in a bowl.
- mix Fritters “Batter”. Then fold the cheese into the zucchini mixture. Form into patties.
- chef. In a large skillet or cast iron skillet, cook the zucchini fritters in the oil until golden brown. After 4 minutes, turn the fritters over and cook for another 3 minutes.
- Serve. Season the cooked fritters with salt. Serve with lemon juice, yogurt and chives. enjoy!
storage skills
- storage. Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
- reheat. Reheat them lightly on the stovetop with a little olive oil to crisp them up and keep them from sticking. You can also reheat leftovers in the microwave, but be aware they will get a little soggy.
- freeze. Freeze cooked fritters flat and separated by parchment paper in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.
What to Serve with Zucchini Fritters
- non stick pan. Perfect for making these fritters.
- food processor。 Zucchini is easily and quickly grated using the grater blade – although the large holes of a box grater will work just as well.
- cheese grater. It pays to grate your own cheese.
recipe tips
- dry the zucchini excellent ExcellentThe difference between light, soggy, falling apart zucchini fritters and the best zucchini fritters you’ve ever had is squeezing as much liquid out of the chopped zucchini as possible. Press the zucchini until it feels dry to the touch, or wrap it in a kitchen towel and squeeze it over the sink to remove excess moisture.
- Use baby or medium zucchiniIt has smaller seeds and a more pleasant flavor than those baseball bat-sized zucchini you find after neglecting the garden for a week or two.
- don’t be afraid to use your hands. If you ditch the wooden spoon and reach in with your hands, you’ll be able to mix the ingredients more evenly. go!
- Use a nonstick pan. This helps avoid the problem of half the zucchini fritters coming out with a spatula and the other half still stuck to the pan.
- Adjust heat as needed. If you notice that the fritters are browning very quickly before the insides have a chance to cook through, reduce the heat slightly.
- season after cookingSprinkling the fritters with salt immediately after you finish them in the frying pan helps to enhance their flavor.
- 5 cup Shredded zucchini* about 21 ounces or 3 medium; no need to peel
- 3 green onions chop up
- 3 big egg tap
- 1/2 cup Italian Seasoned Whole Wheat Breadcrumbs
- 1/3 cup white whole wheat flour or all purpose flour
- 1 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional services
- 1/2 teaspoon black pepper powder
- 1 teaspoon baking soda
- 1 small lemon zest save the fruit for later
- 1/2 cup freshly grated melted cheese such as cheddar, mozzarella, fontina, or gruyere
- 1-2 tablespoon olive oil for frying
- Plain Nonfat Greek Yogurt Serve
- chopped fresh chives or scallions Serve
- squeeze fresh lemon juice lemons from above
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If you want to keep the fritters warm between batches, preheat the oven to 200°F. Spread the chopped zucchini on a clean kitchen towel to squeeze out as much moisture as possible, changing the towel once or twice as needed.
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Place zucchini in a large bowl, then add shallots, beaten eggs, bread crumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
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Mix with a fork until fully combined, switching to fingers if needed to ensure all ingredients are evenly distributed. Add cheese.
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In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Scoop less than 1/4 cup of the fritter batter onto the skillet, flattening into an even layer.
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Cook until golden on the first side, until deep golden, about 4 minutes, then flip and continue cooking until golden on the second side, about 3 minutes more. Depending on your skillet, you may need to adjust the heat as you go to ensure the pancakes are cooked through but still crisp on the outside without burning.
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Once they leave the skillet, season the freshly cooked fritters with an extra pinch of kosher salt. Repeat with remaining pancakes, keeping warm in oven as needed. If excess liquid collects at the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives, as desired.
- *To quickly grate zucchini, cut off the ends and use the grater blade of a food processor.
- *Be sure to measure the chopped zucchini. If you use a different amount than the recipe calls for, the fritters may not hold together.
- gluten free: I haven’t tried this gluten-free recipe, but I believe you can substitute oat flour for whole wheat flour and gluten-free breadcrumbs, plus a little salt, pepper, and Italian seasoning to taste the breadcrumbs .
- storage: Refrigerate leftovers in an airtight container for up to 3 days.
- reheat: Reheat lightly on the stovetop with a little olive oil to crisp them up and prevent them from sticking. You can also reheat leftovers in the microwave.
- freeze: Freeze cooked fritters laid flat, separated by parchment paper, in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above.
Serve: 1(12 total) without yogurtCalories: 81kcalcarbohydrate: 8Gprotein: 4Gfat: 4GSaturated fat: 1GPolyunsaturated fats: 0.4GMonounsaturated fats: 2GTrans fat: 0.004Gcholesterol: 46mgPotassium: 173mgfiber: 1Gsugar: 2GVitamin A: 241unitVitamin C: 11mgcalcium: 56mgiron: 1mg
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frequently asked questions
If your zucchini fritters are crumbling, it could be because the batter is too wet or the fritters are sticking to the skillet. Make sure to dry the zucchini thoroughly before preparing the batter so the adhesive (flour, eggs, and breadcrumbs) can hold the fritters together. You’ll also want to use a non-stick pan and oil to make sure the fritters don’t stick to the pan.
If your excess summer produce leans more towards yellow squash than zucchini, you can swap the two in this recipe.
While we love the churros served with Greek yogurt, you can choose from a variety of dipping sauces. Try topping your fritters with a garlicky sauce (especially delicious if using mozzarella), a Greek yogurt ranch dip, or the basil dip in this zucchini fries recipe.
