I have a soft spot for recipes that make my family eat vegetables without putting up a fight. These cheesy zucchini fritters are one of those recipes.
I started making them when I was looking for an easy way to use zucchini that didn’t involve making zucchini bread for the hundredth time. They quickly became a favorite with my kids, but the real surprise was my husband.
He’s never been much of a vegetable person. I kept making these anyway, and eventually the combination of crispy edges, tender zucchini, and plenty of cheese won him over.
Now, when I make them, I know they’ll disappear.
And I can’t really blame anyone. They’re golden and crispy on the outside, tender in the middle, and cheesy throughout. They’re also incredibly easy to make, which is exactly the kind of recipe I want to have around on a busy day.
The best part? You don’t need to squeeze every last drop of water out of your zucchini or worry about getting the batter absolutely perfect. It’s a very forgiving recipe.
Just grate, mix, scoop, and fry until golden.
Then eat them while they’re hot. That’s when they’re best.
Why You’ll Love These Zucchini Fritters
- Crispy and golden around the edges
- Cheesy and tender in the middle
- A simple way to use up zucchini
- Easy enough for a weeknight
- Kid-friendly and family-approved
- Great for breakfast, lunch, dinner, or a snack
- A forgiving recipe that doesn’t require perfectly measured zucchini
Ingredients
There aren’t many ingredients here, and that’s intentional.
Zucchini
I usually use small to medium zucchini, around 200–300 g each.
After grating, give the zucchini a light squeeze to remove some of the excess moisture. You don’t need to wring it completely dry. A little moisture is perfectly fine.
Cheese
Both cheddar and mozzarella are favorites in our house.
Cheddar gives the fritters a little more flavor, while mozzarella makes them wonderfully melty. You can use either one or a combination of both.
How to Make Cheesy Zucchini Fritters
1. Grate the Zucchini
Grate the zucchini using the large holes of a box grater. Sprinkle it with salt and let it sit for about 10 minutes, then give it a light squeeze with your hands to remove the excess moisture.
2. Mix the Batter
Add the zucchini, egg, cheese, flour, and seasonings to a bowl and mix until combined.
Your batter should be thick enough to scoop and hold its shape when it goes into the skillet.
If yours looks a little looser than mine in the video, don’t fret. You may have used a larger zucchini, or your zucchini may simply have been a little wetter. This is a very forgiving recipe. Just add a little more flour, a spoonful at a time, until your batter reaches a similar consistency.
3. Cook
Heat olive oil in a skillet over medium-high heat.
Scoop a couple of tablespoons of batter into the hot skillet, leaving some space between each fritter. Gently flatten them and cook until golden brown on the bottom.
Flip and cook the other side for another 3–5 minutes, until golden and cooked through.
Transfer to a paper towel-lined plate while you finish the remaining batter.
4. Serve
Serve warm, straight from the skillet, with a dollop of sour cream if you like.
How to Serve Zucchini Fritters
These are one of those recipes that can fit into almost any meal.
Serve them:
- alongside eggs for breakfast
- as a side dish with dinner
- with a salad for a simple lunch
- as an afternoon snack
- with sour cream for dipping
- instead of hash browns or another breakfast side
They’re especially good when they’re still warm and crispy, so if you can, bring them straight from the skillet to the table.
Storage and Reheating
These zucchini fritters are best eaten the day they’re made.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
When you’re ready to eat them, reheat them in the air fryer to bring back some of that crispiness.
The microwave will warm them up, but it will also make them soft and limp, so it’s not the best option if you want to keep that crispy texture.
Of course, nothing quite compares to eating them fresh from the skillet.
Frequently Asked Questions
Can I make these ahead of time?
You can prepare the batter ahead of time and leave in your fridge until ready to cook. I prefer cooking the fritters just before serving. They’re at their best when they’re fresh from the skillet.
Can I double the recipe?
Absolutely. If you’re making a large batch, using two skillets at once will make things go much faster.
Troubleshooting:
- If the batter is too wet, add a bit more flour.
- Not crispy enough? flatten them a little bit more (gently), and cook them a little longer
Cheesy Zucchini Fritters
Equipment
- Paper Towel
- Skillet
Ingredients
- 1 medium zucchini
- salt to taste
- 1 large egg
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- ¾ cup shredded cheese mozzarella, cheddar, or a combination
- olive oil for frying
Instructions
- Grate the zucchini using the large holes of a box grater. Sprinkle with a pinch of salt and let sit for 10 minutes. Using your hands, gently squeeze the zucchini to remove the excess liquid.1 medium zucchini, salt
- Place the zucchini in a large bowl. Add the egg and garlic powder and mix to combine. Add the flour and shredded cheese and stir until evenly combined.1 large egg, 1 teaspoon garlic powder, ½ cup all-purpose flour, ¾ cup shredded cheese
- Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Drop about 2 tablespoons of the mixture into the skillet for each fritter, leaving space between them. Gently flatten each fritter with a spatula.olive oil
- Cook for 3–5 minutes, or until golden brown and crisp. Carefully flip and cook for another 3–5 minutes, gently flattening the fritters again as they cook.
- Transfer the fritters to a paper towel-lined plate to absorb any excess oil. Serve warm.
Notes
- Don’t skip draining the zucchini: Letting the grated zucchini sit with salt helps draw out excess moisture. Give it a good squeeze before adding it to the batter.
- For crispier fritters: Make sure the oil is hot before adding the batter, and avoid overcrowding the skillet. Gently flattening the fritters helps them cook evenly and develop crispy edges.
- Cheese options: Cheddar gives the fritters a stronger flavour, while mozzarella makes them milder and extra cheesy. A combination of both works well.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or air fryer to bring back some of the crispiness.
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