Crispy on the outside and melty inside, these cheesy zucchini fritters are a breakfast worth waking up for. They are quick to fry up on busy mornings — pair them with our Simple Skillet Khachapuri for a cheesy brunch, or keep weekends easy with Japanese Souffle Pancakes.
Ingredients
- 400 g (14 oz) zucchini, grated
- 100 g (3.5 oz) hard cheese, grated
- 2 eggs
- 3 tbsp flour
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Grate the zucchini, salt it lightly, and let it sit for 10 minutes; squeeze out the excess liquid well.
- Mix in the grated cheese, eggs, flour, salt, and pepper.
- Form small patties and fry in a little oil over medium heat until golden on both sides.
- Serve hot with sour cream or yogurt.
Tips
- Squeeze the zucchini very dry — this is the secret to fritters that crisp instead of steam. Serious Eats explains the science of moisture in vegetable fritters.
- Keep the heat at medium so the cheese melts before the outside over-browns.
- Make a double batch and reheat leftovers in the oven; they are also great next to our Crispy Potato Pancakes with Sour Cream — and Allrecipes has plenty more fritter ideas.
Nutrition: per 100 g: 168 kcal, protein 10.2 g, fat 8.5 g, carbs 12.4 g