Description
Cheesy Zucchini Fritters are crispy on the outside, tender in the middle, and packed with melty mozzarella, fresh zucchini, garlic, and green onions. They’re an easy side dish, snack, breakfast, brunch, or light vegetarian meal.
Ingredients
2 medium zucchini (about 500 g), grated
1 cup (100 g) shredded mozzarella cheese
2 large eggs
1/2 cup (60 g) all-purpose flour
3 green onions, finely chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp neutral oil, for frying
2 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese
Sour cream or Greek yogurt, for serving
Instructions
1. Grate the zucchini using the large holes of a box grater. Sprinkle the grated zucchini with the salt and let it sit for 10 minutes so the salt can draw out excess moisture.
2. Transfer the grated zucchini to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible. This step is important for creating crisp, golden fritters instead of soft and soggy ones.
3. Place the squeezed zucchini in a large mixing bowl. Add the shredded mozzarella, eggs, flour, chopped green onions, minced garlic, and black pepper. Mix until all the ingredients are evenly combined and a thick, scoopable mixture forms.
4. Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium heat. The oil should be hot enough to sizzle when the batter hits the pan but should not be smoking.
5. Scoop about 2 tablespoons of the zucchini mixture into the skillet for each fritter. Flatten each portion gently with the back of a spoon to create small, even patties. Leave enough space between the fritters and work in batches if necessary.
6. Cook the fritters for 3–4 minutes per side, or until deeply golden and crisp on the outside. Keep the heat around medium so the outside doesn’t brown too quickly before the centre has cooked through.
7. Transfer the cooked fritters to a plate lined with paper towels or place them on a wire rack. Let them drain briefly while you cook the remaining batches.
8. Sprinkle the warm fritters with fresh chopped parsley and grated Parmesan for extra flavour.
9. Serve the zucchini fritters warm while they’re crisp on the outside and the mozzarella is soft and gooey inside. Pair them with sour cream, Greek yogurt, or your favourite dipping sauce.
Notes
Squeeze the grated zucchini very firmly to remove as much excess moisture as possible. This is the most important step for crispy fritters.
Let the salted zucchini sit for 10 minutes before squeezing so it has time to release water.
Use a nonstick skillet to make flipping the delicate fritters easier.
Don’t overcrowd the skillet. Too many fritters at once can lower the pan temperature and prevent proper browning.
Keep the heat around medium so the outside becomes golden while the cheese melts and the centre cooks through.
Freshly grated mozzarella melts smoothly and gives the fritters a wonderfully cheesy texture.
Drain the cooked fritters briefly after frying. A wire rack helps preserve their crisp exterior.
Cheddar, Monterey Jack, Gruyère, or a mixture of melting cheeses can be substituted for mozzarella.
Cooked fritters can be refrigerated once cooled and reheated in a skillet, oven, or air fryer until hot and crisp.
For a baked version, arrange the fritters on a lightly greased baking sheet and bake at around 425°F (220°C), flipping halfway through, until golden and cooked through. The texture may be slightly less crisp than pan-fried fritters.
To freeze, allow cooked fritters to cool completely, freeze them in a single layer, then transfer them to a freezer-safe container. Reheat from frozen in an oven or air fryer until hot and crisp.
Serve with sour cream, Greek yogurt, garlic yogurt sauce, ranch-style dressing, or a simple herb dip.
For a complete meal, pair with a fresh tomato salad, mixed greens, roasted vegetables, or a simple cucumber and herb salad.
For appetizers, make smaller fritters and serve them with several dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American