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Cheesy Zucchini Fritters are filled with three cheeses and zucchini. These are savory and easy to make and the perfect way to use up that garden zucchini!
For more delicious recipes to sneak in that summer zucchini, be sure to try: Zucchini Crust Pizza, Cinnamon Zucchini Walnut Cake, Buttery Garlic Herb Chicken with Zucchini, or Blueberry Zucchini Bread.
Cheesy Zucchini Fritters
Zucchini just happens to be my favorite vegetable. I eat zucchini year round. But I especially love when it is season for the summer and I am looking for ways to use all of the garden zucchini up. Zucchini is an amazing vegetable. It can be used to create savory recipes, but it can also be used to bake with and sneak it into something sweet. I have loved making savory recipes with it lately. Zucchini fritters have been on my list for a long time now and I can’t believe that I am just getting around to making them. We LOVED everything about these little fritters especially the cheese! They are filled with three cheeses which bring these zucchini fritters to the next level.
How do you make zucchini fritters?
- Start by grating your zucchini. Remove all liquid from the zucchini. Add in the cheese, flour, egg, Italian seasoning, salt and pepper. Mix until combined.
- Heat a large skillet to medium high heat and add the vegetable oil to the pan. Drop the zucchini batter into the skillet. (About 1/4 cup). Let it cook about 2-3 minutes until it turns golden brown and flip.
- Top the fritters with sour cream and chives if desired.
How do you remove the liquid from zucchini?
- Add the shredded zucchini to a colander. Sprinkle the zucchini with salt and let it sit for 20 minutes. Pat dry with a paper towel.
- You can also wring them out by placing them into a paper towel and twisting until dry and excess water has been removed.
Can I freeze zucchini fritters?
They keep well in the fridge or the freezer. If you are dressing them, place on a baking sheet then transfer frozen discs to a bag and seal.
Looking for even more ways to use up Zucchini? Look no further!
- Pistachio Zucchini Bread
- Taco Stuffed Zucchini Boats
- Ham and Cheddar Zucchini Frittata
- Zucchini Oat Cookies with Brown Butter Frosting
- Cheesy Zucchini Rice
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Cheesy Zucchini Fritters
Ingredients
- 2 cups zucchini grated and moisture removed
- 2 eggs beaten
- 1/2 cup all purpose flour
- 1/2 cup grated parmesan cheese
- 1/2 cup cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 2 Tablespoons vegetable oil
- sour cream and chopped chives for garnish
Instructions
- Grate the zucchini and remove the moisture by placing in a colander and pressing a paper towel on top. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour, cheese, Italian seasoning, salt and pepper and combine.
- Heat a large skillet to medium high heat and add the vegetable oil to the pan. Drop the zucchini batter into the skillet. (About 1/4 cup). Let it cook about 2-3 minutes until it turns golden brown and flip.
- Top the fritters with sour cream and chives if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made them, I did add some garlic powder. They are really good, I think because of all the cheese. I didn’t taste much of the squash though. I should of read the part about putting them in the oven so I wouldn’t of had to put the oil in for frying. For a person who doesn’t like veggies, this is the perfect dish, cause the is hero the cheese in this dish. I still like my tempera squash better, cause I can taste the squash flavor. Happy cooking.
Everyone in my family loves these! They disappear as quickly as pull them out of the pan
Instead of making these in a skillet could they be made in the oven?
Yes! Place on a greased baking sheets and bake at 375 degrees for 15 to 20 minutes.
I made these and baked in the oven on parchment lined baking sheet. I did 15 minutes and then flipped over and baked another 10 minutes at 425’F. They were better than frying as they were cooked all the way through. The frying method was still raw in the middle. They were not greasy at all.
These are so delicious! Even my veggie phobic family loved! Is one fritter considered one serving? Trying to enter in Fitbit. Thx!!
Yes, one fritter is one serving.
Can you eat these cold
They don’t taste the best cold but it can be done.
This is a super good recipy! My son dose not like eggs. He didn’t even know there where eggs in it!
These zucchini fritters look wonderful, but I’m doing a low carb diet. Do you know if I could replace the flour with almond flour, coconut flour, or crushed pork skins? What would you recommend? Thanks in advance for your help!
You can replace the flour; however you will not have the same flavor or consistency as regular flour. They will still taste good just different with every substitution you make.
I had the same question and am going to try these sometime with almond flour.
Just made these fritters OMG they were so so good. And easy to make. I followed the recipe except that I finished cooking them in my toaster oven at 450 for 5 minutes. I had made them so big and thick that they were a little undercooked on the inside and I didn’t want the outside to burn. Oh and I also cooked them in bacon grease instead of oil. I served them with sour cream that I mixed with jalapeño ketchup and oh my! Perfect. As my family wants more I will make a bunch, freeze them per Alyssa’s suggestion so I can pull a couple at a time for a quick lunch or dinner. I am sure they will taste great reheated in microwave at my husband’s job.
These were great- kids like them too!
I meant to post 5 stars don’t know what happened- sorry.
Made these for dinner this evening,d substituted Tex Mex cheese , great flavour. Husband who does like zucchini, loved these. Thanks for this recipe.
Thank you for my lunch inspiration today, this was delicious! Highly recommend for an easy and quick dish or side.
I want to make your zucchini fritters & freeze some. Do I bake them before freezing or freeze & then bake? Thank you, Alyssa.
Either would be great! I like the idea to freeze them before then they are a little fresher but I like them already done and can warm them up quick.