These cheesy zucchini fritters are ridiculously easy and amazing at the same time. Serve them with some sour cream or mustard sauce and you have a crispy and tasty appetizer.
You probably will notice that my last three or four recipes include zucchini in any way.
Even though I like them, it’s not so common for me to have zucchini all week.
The thing is that I have a humongous amount of zucchini in my fridge. Thanks to the great idea of buying vegetables online.
I usually buy part of my groceries online (juices, rice, pasta and everything that doesn’t need to be chosen meticulously), but never vegetables and meats, that’s my rule. Unfortunately, my local grocery store is under construction works, so I decided to try buying my veggies online.
Well, I ended up with ten big zucchinis for my week.
Time to get creative in the kitchen and have everything with zucchini. One of the most important lessons that my mom taught me in the kitchen was to be creative and invent new things with the same ingredients. There are no excuses to serve boring and dull food.
Cooking is all about reinventing. For that reason, I don’t believe in the “right” way to cook. A family recipe can be changed to please new tastes. Maybe baking is more strict with the rules of the recipe, but in the end, you can make original combinations and make any recipe your own.
Going back to the recipe: zucchini fritters are a crow pleaser that even the zucchini haters like.
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How to make these cheesy zucchini fritters?
These fritters are super easy to make, in less than 30 minutes you get a yummy tower of zucchini fritters.
The first thing is to grate the cleaned zucchinis — including the skin — and put them in a strainer. Let the grated zucchinis sit in the strainer for 2 – 5 minutes. This way it will lose a lot of water and you get compacter fritters that won’t crumble in the frying process.
Then is just adding the rest of the ingredients and mixing well until you get a dough-like consistency.
I enjoy adding parmesan and leek to the fritter to give a punch of flavor and some cheesy action inside my fritters. This is for me the ingredients that set apart this recipe from the rest of the zucchini fritter recipes out there.
Can I make baked zucchini fritters?
Yes, you can use this exact recipe and instead of frying in oil you place 2 tbsp of the zucchini mix in a baking tray covered with parchment paper.
Make sure that the baked zucchini fritters have at least 1 inch of separation in between. This way they won’t stick to each other because they tend to spread a bit.
Bake them for 20 minuter over 180ºC (350ºF) or until they are light brown and crispy.
Other zucchini recipes:
- 2 zucchinis
- ¼ cup parmesan cheese grated
- 1 onion
- 3 tbsp leek chopped
- 2 eggs
- 1 ½ cup all-purpose flour
- 1 tsp salt
- Black pepper
- Vegetable oil
Grate the zucchinis and place them in a strainer for a couple minutes so it loses water. (note 1)
Grate the onion and mix with the chopped leek. Add the dry zucchini.
Add the egg, the flour, the cheese, the salt and a pinch of black pepper. Mix with your hands.
In a big pan heat enough oil to cover the zucchini fritters. Use about 1 inch of oil.
Fry the fritters with the help of two spoons (note 2).
Remove the excess oil using a rack or paper towel. Serve with mustard sauce or sour cream.
- Zucchinis have a large amount of water. The best way to get rid of the excess of water is to squish with your hands and then let it sit in the strainer for a couple minutes, and then repeat the process. The dryer the zucchinis, the crispier the fritters will be.
- Grab the mix with one spoon and with the other shape the fritters in the oil.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.