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Squash fritters with cheese in a frying pan

Zucchini and Cheese Fritters

An easy, tasty, and wholesome breakfast for the whole family! Zucchini and cheese fritters are simple and quick to make — and easy on the budget when zucchini is in season. They're fragrant and fluffy, great for breakfast or a snack between meals.

Snezhana

Recipe author

Squash fritters with cheese in a frying pan

Composition / ingredients

Servings:

Zucchini

300

Egg

Hard cheese

Wheat flour

Fresh herbs

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 44 % 12 g

Carbohydrates 33 % 9 g

154 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 30 min

Step 1:

How do you make zucchini and cheese fritters? Gather your ingredients. Both young and more mature zucchini work here. Young ones just need a quick wash; with older ones, cut off the tough skin and scoop out the seeds. Then grate the zucchini on a fine grater or blend it. Squeeze the zucchini well with your hands and drain off the liquid.
Step 2:

Any hard cheese works, as long as it's natural and fresh. Grate the cheese. Rinse the fresh dill and parsley, pat them dry, and finely chop with a knife.
Step 3:

Add the cheese and herbs to the bowl of grated zucchini and crack in the egg. Season with salt and ground black pepper to taste. Mix well until uniform. It'll be a bit loose, but don't worry — the flour will fix that.
Step 4:

Next add the sifted flour and mix thoroughly again so no lumps remain.
Step 5:

The batter should now be fairly thick — thicker than regular fritter batter. If it still seems runny, add another couple of tablespoons of flour. How much you need depends on how mature and juicy the zucchini is.
Step 6:

Add vegetable oil to a skillet (a heavy or nonstick one is best) and heat it over medium heat. Spoon the batter in with a tablespoon, shaping round fritters. Fry for two minutes on one side, then flip and cook another couple of minutes. The fritters should turn golden.
Step 7:

Then cover the pan and let the fritters cook another 5 minutes so they bake through inside. Take them off the pan, and if they seem too oily, set them on a paper towel to absorb the excess. Then transfer to a serving plate and serve with sour cream, tomato, or another sauce. Enjoy!

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.