Easy Zucchini Fritters
Easy Zucchini Fritters are my latest side dish recipe that I’ve been experimenting with because I had a bunch of zucchini that needed to be used.
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Normally I use zucchini just for zucchini chocolate chip cookies, then grate what is leftover to freeze for the next batch of cookies. But I was bored with the typical side dishes that are my go-to at home, and these easy zucchini fritters made an excellent new addition to my normal rotation.
I made a small batch the first time and Nathan told me the next time I needed to make more. His comment was, it is vegetables, cheesy, and fried. How much more perfect can you get?
Easy Zucchini Fritters Ingredients
Zucchini, 4 medium size, shredded
Flour, ½ cup
Eggs, 2, beaten
Cheddar cheese, ⅓ cup
Mozzarella cheese, ⅓ cup
Parmesan cheese, sprinkling
Salt and pepper, to taste
Olive oil, for frying
Easy Zucchini Fritters Directions
Shred the zucchini and place in a strainer, over a mixing bowl. Sprinkle it with salt, give it a good toss, and then forget about it for a bit. I didn’t time it out, as I was busy making other components of dinner. Just let it sit until you start to see some of the water coming out of the zucchini in the mixing bowl. The salt will help draw out the moisture in the zucchini.
Using cheesecloth, squeeze and strain out the excess water from the zucchini into the mixing bowl. I keep the strainer sitting in the mixing bowl, just in case any zucchini escapes the cheesecloth, making for easier cleanup.
Combine all of the other ingredients into a mixing bowl and mix until you have a smooth batter. Add the zucchini in and mix again.
Heat up some olive oil in a flying pan on medium-high heat. Drop spoonfuls of the batter in and flatten with the back of a spoon. Fry them for about two minutes on each side, until they are crispy and golden brown.
Garnish with sour cream and chives or parsley, if desired, or leave them plain, and serve. Nothing to do but enjoy them now!
Easy Zucchini Fritter Notes
One of the things I love about this recipe is how versatile it is! I used three cheeses in mine, because I had an abundance, and wanted to use some up. If you don’t have all three, don’t worry. Play with the recipe and find out what works the best for you.
You could also add some spice and acid into it with chili flakes or some lemon zest. If you don’t have chives, parsley thyme would be a great substitution. Green onions would also be an excellent addition. Play around with options when you make this and find out what works the best for you!
Be sure to drain the excess moisture out of the zucchini. Do not skip this step. Otherwise you will end up with soggy fritters and that isn’t any fun.
Don’t crowd the frying pan when you make these because that is another way they will come out soggy. The first time I made them, I fried them one at a time, just to get accustomed to how they fried and not cook them unevenly.
Freeze For Later
One of my favorite aspects of these easy zucchini fritters is they totally freeze for later, and will keep for about three months.
Once you’ve made them and they have cooled to room temperature, place them on a lined baking sheet and freeze for a couple of hours, or until solid.
Once they are solid, transfer to a Ziplock bag or a vacuum seal bag, label it with easy zucchini fritters and the date.
To reheat them, bake on a cookie sheet in the oven at 325 degrees until they are heated all the way through.
Being able to freeze these and then bake from frozen means I always have a backup side dish just waiting in the freezer for busy nights, or if I forgot to add veggies to my shopping list. The prepper in me loves this, but so does the busy wife!
Why I Love This Recipe
I love this recipe because it is delicious, it is something I can experiment with based on the ingredients I have on hand, and can tweak it if need be. Recipes like this are fun, because they may never come out exactly the same every time.
These easy zucchini fritters are also husband-approved! Nathan loved them and told me I needed to make more the next time. Obviously this means he liked them, and it added a variety to our normal side dish rotation.
This is also a great dish where husbands or kids can help, by grating the zucchini and then making or stirring the batter. Nathan was a huge help in grating the zucchini for me while I prepped other parts of the meal.
Plus being able to freeze them to use later is a huge added bonus, in my opinion! When I make them, I will purposefully double the recipe just so that I can make extra and freeze them for later.
Have you ever tried making these easy zucchini fritters? What additions or other ingredients would you choose? Let me know your thoughts in the comments!
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