Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 2 medium zucchini, grated
- 1 cup shredded cheddar or mozzarella cheese
- 2 large eggs
- ½ cup all-purpose flour
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2–3 tablespoons cooking oil, for frying
Instructions
- Grate the zucchini: Grate the zucchini using the large holes of a box grater.
- Remove excess moisture: Sprinkle the zucchini with a small pinch of salt and let it sit for 5 minutes. Squeeze it very well using your hands or a clean kitchen towel. Removing the moisture is important for crispy fritters.
- Make the mixture: Add the zucchini, eggs, shredded cheese, flour, green onions, parsley, garlic, garlic powder, paprika, salt, and black pepper to a large bowl.
- Mix: Stir everything together until a thick, scoopable mixture forms. If it feels too wet, add 1–2 tablespoons more flour.
- Heat the skillet: Heat the cooking oil in a large skillet over medium heat.
- Form the fritters: Scoop about 2 tablespoons of mixture into the hot skillet for each fritter. Flatten gently with the back of a spoon.
- Cook: Fry for about 3–4 minutes per side, until deeply golden brown and crispy.
- Flip carefully: Use a wide spatula to turn the fritters gently so they stay together.
- Drain: Transfer the cooked fritters to a paper towel-lined plate.
- Serve: Serve hot with sour cream, ranch, garlic sauce, or your favorite dipping sauce.
