this is my mom’s recipe zucchini fritters. It’s crunchy and delicious, so it’s delicious when dipped in marinara or topped with plenty of sour cream.
Mix the julienned zucchini with the bread crumbs, eggs, cheese and seasonings. Shape them into patties and cook until crisp.
It’s a side dish and snack that everyone praises.
What are zucchini fritters?
Zucchini fritters are zucchini patties that are soft on the inside and crunchy on the outside, like hash brown patties or potato pancakes. Unlike my zucchini pancakes, they have a slightly softer texture.
This zucchini fritter recipe mixes shredded zucchini with eggs, flour, bread crumbs, and cheese. Once formed into patties, they can be pan-fried or air-fried.
garden favorite
- Zucchini fritters are a great way to enjoy garden zucchini. Easy to make!
- It’s crispy on the outside and soft and cheesy on the inside.
- If you have zucchini, you will have everything else materials on hand.
- they can prepared in advance Reheat well for snacking. If you have a lot of zucchini, double (or triple) the recipe.
zucchini fritter ingredients
zucchini: Use a medium-sized zucchini and shred it using a grater. No need to peel! If using large zucchini, scrape out the large seeds with a spoon. Add other cooked finely diced or julienned vegetables if desired (squeeze and dry before using).
Eggs, bread crumbs and flour: Seasoned bread crumbs add flavor and help bind the fritters together with the eggs and flour.
cheese: Shredded or freshly shredded cheese is the best. I love cheddar and mozzarella cheese. Why not mix it up? Try feta cheese or pepper jack.
variation: Give it a twist and make zucchini fritters with your own cheeses and seasonings. Red pepper flakes, black pepper, garlic, spices, and herbs like parsley and fresh dill are all effective.
How to make zucchini fritters
- Cut the zucchini into thin strips, add a little salt and put it in a colander to rest. (according to the recipe below). Squeeze out excess liquid.
- Add zucchini to large bowl with remaining ingredients and stir.
- Form the zucchini mixture into patties and cook in a skillet or air fryer until golden and crisp.
Squeeze out as much liquid as possible from the zucchini shreds. A cheesecloth or clean kitchen towel works best, but paper towels aren’t strong enough to squeeze out the liquid.
Tips for making great fritters
- Julienne the zucchini using the large hole in the box grater.
- Add salt to the zucchini and “sweat” it to remove excess moisture and create soft, crunchy fritters. Squeeze out as much water as possible with cheesecloth or a kitchen towel.
- Choose vegetable oil instead of olive oil for frying. It has a high smoke point and a mild flavor.
- Store leftover zucchini fritters in a covered container in the refrigerator and reheat in a greased skillet or air fryer until crisp.
offer suggestions
Squeeze lemon juice and fresh herbs and serve with a side salad.
Make mini zucchini fritters as an appetizer and try delicious dips and sauces like Thousand Island Dressing, Avocado Ranch Dressing, and Homemade Ranch Dressing.
Top with sour cream, Greek yogurt, or warm marinara.
See more zucchini recipes you’ll love
Did your family love these zucchini fritters? Leave a rating and comment below.
zucchini fritters
Zucchini fritters are a delicious side dish or appetizer that is crispy on the outside and soft on the inside.
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Start by grating the zucchini using the large hole in the box grater. If you have large zucchini, remove the large seeds with a spoon.
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Sprinkle the shredded zucchini with salt, drain and let sit for 5-10 minutes to remove excess moisture.
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Using cheesecloth or a clean kitchen towel, squeeze as much liquid out of zucchini as possible.
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In a bowl, mix zucchini with eggs, cheese, bread crumbs, leeks, flour, and baking powder until well combined.
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Form mixture into 4 patty shapes about 3 inches in diameter.
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Heat the oil in a large skillet over medium heat. When hot, add the zucchini patties.
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Bake each patty for 3-5 minutes on each side until deep golden brown.
- These can be cooked in an air fryer at 370°F for 12-14 minutes.
- Preparing the zucchini “sweat” with salt removes excess moisture and ensures soft, crispy fritters.
- Once rested, place the shredded zucchini on a cheesecloth or kitchen towel and squeeze out as much liquid as possible.
- If cooking in a skillet, choose vegetable oil over oil as it has a higher smoke point and milder flavor.
- Store leftover zucchini fritters in a covered container in the refrigerator and reheat in a greased skillet or air fryer until crisp.
- Nutritional information is for one fritter.
calorie: 139 | carbohydrates: 9g | protein: 7g | obesity: 9g | saturated fat: 3g | Polyunsaturated fat: 2g | Monounsaturated fat: Fourg | Trans fat: 0.02g | cholesterol: 53mg | sodium: 519mg | potassium: 233mg | fiber: 1g | sugar: 2g | Vitamin A: 306IU | Vitamin C: Tenmg | calcium: 137mg | iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
course Appetizers, side dishes, snacks
cooking American© SpendWithPennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and appreciated. Copying the full recipe or pasting it on social media is strictly prohibited. See my photo usage policy here.
A slightly adapted recipe from everything air fryer.
