Crispy Zucchini Fritters

Zucchini Fritter Ingredients

Keep you eye out for fresh zucchini when you head out to the local farmers market this weekend.  My brother gave me a bag full from his garden last weekend so I decided to come up with a fritter recipe. 




Mine recipe uses only shredded zucchini, but you can add carrots and potatoes if you like.  These are similar to potato pancakes – with two types of cheese and a little bit of nutmeg.    The trick is to squeeze as much water out of the shredded zucchini as possible, otherwise they won’t get crispy.

 Zucchini Shredded in Bowl



3-4 small to medium size zucchini (4-6 inches long) shredded

2 eggs lightly beaten

½ cup shredded parmesan cheese

1 cup shredded monterey jack cheese

½ teaspoon nutmeg

Salt and pepper

Vegetable Oil

Sour Cream

 Zucchini Fritters



  1. Shred the zucchini (leave the peeling on)
  2. Put the zucchini in a strainer and sprinkle with salt – let stand ½ hour. This will help pull some of the moisture out.
  3. Using you hands squeeze the water out of the zucchini (as much as you can)
  4. Add the egg, cheese, nutmeg, salt and pepper. Toss well to coat.
  5. Put a few tablespoons of the vegetable oil in a sauté pan and heat.
  6. Place large spoonfuls of the zucchini mixture in the pan and cook for 2-3 minutes on each side over medium heat.  Use a spatula to carefully flip them when they become crispy.
  7. Serve with sour cream.

zucchini fritters with sour cream

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