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Zucchini fritters with cheese and garlic

Zucchini Fritters with Cheese and Garlic

A tasty, easy appetizer and a quick, filling breakfast all in one! These zucchini fritters with cheese and garlic are a light, wholesome dish that everyone loves. They make a great snack any time of day — serve them with sour cream or your favorite sauces.

Julia M.

Recipe author

Zucchini fritters with cheese and garlic

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Composition / ingredients

Servings:

Zucchini

Egg

Hard cheese

Flour

Garlic

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 50 % 14 g

Carbohydrates 32 % 9 g

181 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 30 min

Step 1:

How do you make zucchini fritters with cheese and garlic? Start by gathering your ingredients. I'm using a young zucchini that weighs just about 1 pound (500 g).
Step 2:

Wash the zucchini and trim off both ends. You can peel it if you like. Grate it on the coarse side of a box grater into a roomy bowl. If it releases liquid, drain it off.
Step 3:

Grate the hard cheese into the same bowl. Add the egg.
Step 4:

Add salt and spices to taste — a blend of ground peppers and a little paprika works well. Stir everything together until evenly combined.
Step 5:

Press the garlic into the zucchini mixture. Add a little flour to the bowl — depending on how juicy the zucchini is, you may need a bit more or less.
Step 6:

Mix everything together well. The batter should be neither runny nor stiff.
Step 7:

Heat a skillet until hot and add a little vegetable oil. Spoon out portions of the zucchini batter and fry the fritters over medium-low heat on both sides.
Step 8:

The fritters turn a lovely golden color. Zucchini cooks very quickly.
Step 9:

Set the finished fritters on a paper towel to blot off the excess oil. Serve with sour cream. They're delicious both hot and cold. Enjoy!

Which zucchini work best? Go for young ones with tender skin. Wash and peel them — if the skin is very thin, you don't have to peel it at all. If you're using more mature zucchini, cut away the tough peel and scoop out the seedy center.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge the right frying temperature and choose the best oil for the job (and which to avoid), see here.
One more thing: the wrong pan can ruin even the best recipe. For everything on how to pick the ideal pan for different dishes, see here.