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Crispy Cheesy Garlic Zucchini Fritters

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These crispy cheesy garlic zucchini fritters are a quick and easy recipe that transforms simple zucchini into a golden, savory treat. Perfect for using up summer zucchini, they feature a shatteringly crisp exterior and a tender, cheesy interior with fragrant garlic.

Ingredients

Scale
  • 2 medium zucchinis (about 1 pound total)
  • 1 teaspoon salt, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, minced
  • 1 cup sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated
  • 3 green onions, thinly sliced
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup vegetable or canola oil (for frying)

Instructions

  1. Shred the zucchini: Wash zucchinis, trim ends, and shred on the large holes of a box grater. You should have about 4 cups.
  2. Salt and drain: Transfer shredded zucchini to a colander, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes.
  3. Squeeze dry: Transfer salted zucchini to a clean kitchen towel, gather corners, and twist tightly over the sink to squeeze out as much liquid as possible.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, remaining 1/2 teaspoon salt, and black pepper.
  5. Add wet ingredients: Add beaten eggs, minced garlic, cheddar, Parmesan, and green onions to the flour mixture. Stir until just combined.
  6. Fold in zucchini: Add squeezed-dry zucchini and fold gently until evenly distributed. Batter should be thick and chunky.
  7. Heat oil: Place skillet over medium heat and add oil to about 1/4 inch deep. Heat for 2-3 minutes until a drop of batter sizzles immediately.
  8. Form and fry: Drop about 2 tablespoons of batter per fritter into hot oil, flatten slightly. Cook in batches of 4-5, not overcrowding.
  9. Cook until golden: Fry for 3-4 minutes per side until deep golden brown and crispy. Flip carefully with a thin spatula.
  10. Drain and rest: Transfer to paper towels or a wire rack. Sprinkle with flaky salt while hot.
  11. Keep warm: Place finished fritters on a baking sheet in a 200°F oven while cooking remaining batches.
  12. Serve immediately: Best eaten within 10 minutes of cooking.

Notes

Squeeze zucchini thoroughly to avoid soggy fritters. For extra crispiness, keep batter cold and don’t overcrowd the pan. If oil is too hot, fritters will brown outside but remain raw inside; if too cool, they’ll be greasy. Serve with a dipping sauce like Greek yogurt with lemon and garlic.

Nutrition

Keywords: zucchini fritters, cheesy zucchini fritters, garlic zucchini fritters, crispy zucchini fritters, easy zucchini recipe, summer zucchini recipe

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