Best Zucchini Cheese Fritters Recipes

ZUCCHINI-PARMESAN CHEESE FRITTERS

Steps:

• Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
• Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
• Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

ZUCCHINI AND FETA CHEESE FRITTERS (KOLOKITHOKEFTEDES)

Steps:

• Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
• In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
• Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
• Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

ZUCCHINI & CHEESE FRITTERS

Steps:

• Mix all ingredients just until blended.
• Heat enough oil in a pan to cover bottom.
• Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp.
• Remove from oil and drain on paper towels.
• Sprinkle lightly with salt.

ZUCCHINI, CHEESE AND HERB FRITTERS

Steps:

• Make zucchini batter:
• Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
• Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.
• Fry fritters:
• Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.
• Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
• Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

ZUCCHINI FRITTERS WITH HERBS AND CHEESE

Steps:

• Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
• Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.

ZUCCHINI FRITTERS WITH THYME AND CHEESE

Steps:

• First make sure the zucchini is grated, mix some salt with the zucchini and let it drain for a while (the zucchini should still feel moist, but should not be dripping). You can give the zucchini a bit of a squeeze when you're ready to add it to the batter to be sure it's not still too moist.
• At this time you may want to put a serving dish for the fritters in the oven to preheat it (set the oven to a low setting). (The fritters can cool quite rapidly and are nicest when warm.).
• Separate the eggs and whisk the three egg whites in a large bowl until they're "loose" and slightly fluffy. Sift in the self-raising flour until it is well combined with eggs.
• Add the milk and stir until the batter is smooth. The batter should be fluid enough to allow pouring, but not runny. You should be able to take a spoonful and let it flow from the spoon.
• Add the cheese and zucchini (squeeze it a bit to make sure it's not too moist) and stir until they are well combined with the batter (the batter should keep more or less the same consistency).
• Finally add the thyme, nutmeg, salt and pepper to taste and combine them well with the batter.
• Now put an anti-stick pan (with a bit of oil if you like, but it's not necessary) over medium heat, put the batter next to the pan, put a tablespoon in the batter, have a (non-metal) spatula/turner nearby, turn off the oven and make sure you have the serving dish ready to take the finished fritters (cover it with aluminium foil to keep them warm, you could probably also leave the dish in the warm oven).
• Take a large spoonful of the batter and deposit it in the pan (it should spread a bit, but not much, it should be about 5 cm in diameter and about 1 cm high). Continue depositing batter in the pan (taking care that you leave enough room around each fritter) until there is no longer sufficient room left to "manouver".
• Once the fritters can easily be moved in the pan (should happen reasonably soon), start turning the fritters occasionally until they are golden brown on both sides (shouldn't take very long, perhaps a minute or two per batch). Then put them in the serving dish (take care to cover with aluminium foil or to leave it in the warm oven) and continue with the next batch until you run out of batter.