Every summer the garden starts producing wonderful, fresh produce, like tomatoes, cucumbers, and squash. And if you have ever grown squash, you know it just keeps producing and producing. For that reason, we always need recipes for how to use it. One of my favorites is cheesy zucchini fritters.
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Once the zucchini starts growing, it feels like it doesn’t stop. We always have several plants in our garden and at my mom’s, so I’m being handed squash left and right. I always start out simply sauteing or roasting it. But then I need more ways to use it. Zucchini bread and muffins are good for a sweet treat, but for savory I love a simple cheese and zucchini fritter. Nothing fancy but so good and pair perfectly with a protein, like grilled chicken. And can be eaten plain or with some toppings.
Ingredients needed for the Fritters
- Zucchini shredded – I use green or yellow, any kind will do
- Cottage cheese
- Egg
- Parmesan – this is optional but I like the flavor it adds
- Salt, pepper, and garlic powder
- Breadcrumbs – this gets added to the filling
- Panko breadcrumbs for coating
- Olive oil for frying
How to make the fritters
- Start by shredding the zucchini. Place in a clean towel or paper towel and squeeze out the excess water.
- Place the zucchini in a bowl with the cottage cheese, egg, parm if using, seasoning, and breadcrumbs. Stir until combined.
- Heat a large skillet and warm a couple of tablespoons of oil on medium.
- Place the panko breadcrumbs on a plate. Take a few tablespoons of filling and roll then flatten slightly into fritter shapes. Press one side and then the other into the panko then into the pan. Fry for a few minutes on each side.
Why we love this recipe…
- Great way to use summer produce.
- Healthy and has some good protein with the cottage cheese addition.
- Great side dishes or good on their own.
- Simple ingredients but lots of flavors. Nice and crispy on the outside, creamy on the inside.
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Tips & FAQ for the Zucchini Fritters
Either yellow or green summer squash.
I love these zucchini fritters paired with grilled chicken or fish for the main dish. However, they are good on their own too. I like to top it with yogurt or sour cream, diced green onion, and tomatoes.
Just cover and store in the fridge for 3-5 days. Warm in the oven or on a skillet for best reheating.
Ingredients
Method
- Start by shredding the zucchini. Place in a clean towel or paper towel and squeeze out the excess water.
- Place the zucchini in a bowl with the cottage cheese, egg, parm if using, seasoning, and breadcrumbs. Stir until combined.
- Heat a large skillet and warm a couple of tablespoons of oil on medium.
- Place the panko breadcrumbs on a plate and season with a little salt and pepper. Take a few tablespoons of filling and roll then flatten slightly into fritter shapes. Press one side and then the other into the panko then into the pan. Fry for a few minutes on each side.
- Serve with sour cream or Greek yogurt on top, some chopped green onion, or diced cherry tomatoes.
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