Easy Zucchini Fritters are fried up in a light batter and cheddar cheese for a tasty summer treat you can enjoy with just about anything!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, lunch, Side Dish
Cuisine: American
Keyword: Zucchini Fritters
Servings: 6
Calories: 196kcal
Author: Kellie
Cost: $5
Equipment
1 skillet
Ingredients
4medium zucchiniapproximately 1.5 - 2 pounds
3/4cupmilk
2large eggslightly beaten
6scallionsfinely sliced
1/4cupchopped parsley
1cupshredded sharp cheddar cheese
2/3cupall purpose flour
1/4teaspoonchili powder
1teaspoongarlic powder
Kosher salt
Ground black pepper
Butter for frying
Instructions
Wash the zucchini and cut off the stem end.
Using a box grater, grate the zucchini on the large holes or use the grater attachment on your food processor.
Place the grated zucchini in a large bowl and sprinkle with a 1/4 teaspoon of salt. Set aside for 30 minutes.
Transfer the zucchini to a fine mesh sieve lined with paper towels and press down to remove the extra water.
Transfer back to the mixing bowl.
Add the eggs, scallion, parsley and cheddar cheese. Stir to combine.
In a small bowl, whisk together the flour, chili powder, garlic powder, salt and pepper.
Add the dry ingredients to the zucchini mixture and stir until well combined.
Melt enough butter to cover the bottom of a frying pan, generously.
Divide the batter roughly into 8 and drop into the skillet. Cook in batches, if necessary, so you don’t crowd the pan.
Fry over medium heat until golden, approximately 2-3 minutes
Using a wide spatula, turn the fritters over and fry the other side until golden.
Remove from the pan and place the fritters on a paper towel lined plate or platter.
Serve immediately.
Notes
Leftover zucchini fritters can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 325 degree oven or a toaster oven until crisp.