Zucchini is excellent in breads, muffins, cakes, scones, and even cookies. There are so many recipes out there that I have never understood how anyone can complain about having too much zucchini when they plant it in their garden. I have planted zucchini a few times and never ran out of uses for it. In fact, even with a good harvest, I still find myself buying more from local farms or accepting overflow from my neighbors.
For years, when I bought zucchini or picked one fresh from the garden, I would say 9 out of 10 times it was to make something sweet. Actually, until I tried this recipe for zucchini fritters, I would probably have never thought to make something savory with it. Since then, however, I have used it in canning relish and pickles, added it to soups, and have mastered using it in stir-frys. The more I use it, the more uses I find for it, and the more I like it.
Zucchini fritters make a great snack or side dish, they freeze well, and cook up quick. It’s one of the best ways I have found to preserve the harvest to enjoy all year-long.
First you will need to grate the zucchini, measure, and squeeze out the excess liquid. Place in bowl.
Add eggs, onion, flour, cheeses, parsley, garlic, red pepper flakes, salt & pepper. Mix well.
Place panko bread crumbs in bowl. Scoop zucchini mixture out with ¼ to 1/3 cup measuring cup. Form into a flattened out disc. Coat disc with panko bread crumbs and place on wax paper or parchment paper.
In medium skillet, heat vegetable or peanut oil over medium heat. Cook fritters in hot oil for 3 – 5 minutes per side, until golden brown.
Remove fritters with slotted spoon and allow to drain on paper towel-lined plate.
Serve immediately or keep warm in oven for 30 – 40 minutes.
Super Cheesy Zucchini Fritters
Ingredients
- 2 Cups Fresh Zucchini, grated fine
- 2 Eggs, beaten
- ¼ Cup Chopped Scallion or Sweet Onion
- 2/3 Cup Flour
- 1 Cup Freshly Grated Parmesan Cheese
- 1 Cup Mozzarella Cheese, shredded
- 1 Cup Cheddar Cheese, shredded
- 1 tsp. Dried Parsley
- 3 tsp. Garlic, minced
- ¼ tsp. Red Pepper Flakes
- ½ tsp. Salt
- ¼ tsp. Pepper
- Panko Bread Crumbs
- Oil for frying
Directions
- Grate zucchini, measure and squeeze excess liquid. Place in bowl.
- Add eggs, onion, flour, cheeses, parsley, garlic, red pepper flakes, salt & pepper. Mix well.
- Place panko bread crumbs in bowl.
- Scoop zucchini mixture out with ¼ to 1/3 cup measuring cup. Form into a flattened out disc.
- Coat disc with panko bread crumbs and place on wax paper or parchment paper.
- In medium skillet, heat vegetable or peanut oil over medium heat.
- Cook fritters in hot oil for 3 – 5 minutes per side, until golden brown.
- Remove fritters with slotted spoon and allow to drain on paper towel-lined plate.
- Serve immediately or keep warm in oven for 30 – 40 minutes.
- Top with sour cream, chives, or garnish of your choice. Personally we like these without any additional garnish. A great way to get the kids to eat their zucchini.
Cooking Note
These fritters freeze perfectly, a great way to preserve the harvest. Once you have formed and breaded the fritters, place on a parchment lined cookie sheet. Place sheet in freezer until fritters are frozen through. Place fritters in freezer bag, separated by wax or parchment paper and seal in food saver bag for ultimate freshness. Defrost in fridge completely before frying. Tastes just as fresh as the day they were made.
When we have a good harvest of zucchini from the garden, I like to make a large batch of these and share them with the neighbors. No matter how many times during the late summer, early fall I make these and share them, I have yet to have anyone refuse them, and for this I am — Simply Grateful.
Simply Grateful Cooking 