Cheesy Zucchini Fritters

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 recipes rules, 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.

I enjoy adding parmesan and leek to the fritter to give a punch of flavor and some cheesy action inside my fritters.


Cheesy Zucchini Fritters
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Appetizer
Servings: 5 people
  • 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
  1. Grate the zucchinis and place them in a strainer for a couple minutes so it loses water. (note 1)
  2. Grate the onion and mix with the chopped leek. Add the dry zucchini.
  3. Add the egg, the flour, the cheese, the salt and a pinch of black pepper. Mix with your hands.
  4. In a big pan heat enough oil to cover the zucchini fritters. Use about 1 inch of oil.
  5. Fry the fritters with the help of two spoons (note 2).
  6. Remove the excess oil using a rack or paper towel. Serve with mustard sauce or sour cream.
Recipe Notes
  1. 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.
  2. Grab the mix with one spoon and with the other shape the fritters in the oil.



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