Zucchini Fritters with Cheese
Learn how to quickly and easily make zucchini fritters with cheese to make use of an abundant zucchini supply. Double or triple the recipe if needed!
Equipment
- 1 colander
- Food processor or grater
- 1 Medium mixing bowl
- 1 Skillet or electric frying pan
- 1 Spatula
- paper towels
Ingredients
- 1½ cups shredded zucchini skin left on
- ¾ cup finely crushed Ritz crackers or other similar cracker about ½ of a sleeve
- ½ cup shredded cheddar cheese
- 1 egg
- 3 tablespoons grated yellow onion
- ½ teaspoon seasoning salt blend or ¼ 1/4 teaspoon each of salt and pepper
- 2 tablespoons canola, olive, or vegetable oil for frying
Instructions
- Shred enough zucchini for 1 and 1/2 cups. Put the zucchini shreds in a colander and press down with a paper towel. The liquid should drain. (Blot out as much moisture as possible in order to get crispy zucchini fritters.)
- Transfer the zucchini shreds to a medium-sized mixing bowl. Add all other ingredients and stir to combine.
- Let the mixture rest for 10 minutes to allow the crackers to soften and the mixture ingredients to bind together.
- Heat the oil in a skillet or electric frying pan over medium heat for about 3 minutes.
- While the oil is heating, shape the cheesy zucchini fritter mixture into 2 or 3 inch balls. Flatten slightly with your hand to form a zucchini patty or cake shape. Note: If you make the fritters into 1 inch balls, then flatten, you could call them cheesy zucchini bites.
- Place the zucchini fritters in the oil, spacing at least 1 inch apart. Cook for 2-3 minutes on one side, then flip over with a spatula and cook for 2 minutes more.
- When the time is up, remove the zucchini fritters from the pan and drain on a plate covered with paper towels.