Cheesy Zucchini Fritters

Crispy, cheesy zucchini fritters made with fresh zucchini, shredded cheese, egg, and flour. An easy zucchini recipe and family-friendly side dish.

Prep Time:15

Cook Time:25

Total Time:40

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: American

Keyword: cheesy zucchini fritters, Crispy, crispy zucchini fritters, Fritters, Zucchini, zucchini fritters

Servings: fritters

Calories: 49kcal

Author: Claudia Genschow

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.

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.