Crispy Cheesy Zucchini Fritters

Crispy Cheesy Zucchini Fritters are a quick and easy family favorite. These fritters are over the top with crispy edges and buttery Gouda cheese.  A delectable way to use up those summer garden zucchini.

I love these fritters.  They are so easy and so scrumptious.  The key to making great zucchini fritters is to remove as much liquid as possible from the Zucchini.  Of course, having a big hunk of rich buttery cheese like Gouda helps as well!   With this recipe, you need to shred your Zucchini ahead of time, sprinkle it with salt and go do something else for an hour or two.  I am sure if your schedule is like mine, you will have no problem at all filling that time.

How do you make Zucchini Fritters?

First, you want to layer the Zucchini in a colander with salt between the layers and let it sit for ideally a couple of hours. Now take a large bowl with a clean bottom and push it into that colander to squeeze the water out of the Zucchini.  Do this several times to remove as much of the water as possible.

Now transfer the Zucchini to a large bowl.  Add the flour, eggs, green onions, garlic, onion powder, cayenne, and Gouda. Stir just until the mixture is combined.

Heat several tablespoons of vegetable oil over medium-high heat and drop batter by 1/4 cup onto the hot oil.  Flatten the fritters out with the back of a spatula and cook until golden brown.  Flip and cook the other side until golden brown.  Zucchini Fritters are best enjoyed right away.

You can top these Zucchini Gouda Fritters with sour cream and parsley or even tzatziki.  Sometimes we even make a quick dip out of sour cream, Greek yogurt, garlic, and dill.  As I always say, wear what you dig!  Sometimes we change the cheese up and use either cheddar, Parmesan, or a combination of both.

Recipe notes and helpful tips

• Extract as much water as possible from the grated Zucchini.
• Use good quality Gouda cheese. Smoked Gouda cheese is also delicious in these fritters.
• For best results, lightly beat the eggs before adding to the batter.
• Don’t over-mix the batter because you don’t want the fritters tough.
• Add enough oil to the skillet to crisp the edges.
• Serve warm right out of the pan

Other zucchini recipes you will love!

Crispy Cheesy Zucchini Fritters

Crispy Cheesy Zucchini Fritters are a quick and easy family favorite. These fritters are over the top with crispy edges and buttery Gouda cheese.

5 from 14 votes

Print Pin Rate

Course: Appetizer

Cuisine: Southern

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 240kcal

Author: Beth Pierce

Ingredients

• 4 cups shredded zucchini
• 1 teaspoon salt
• 2/3 cup flour
• 2 large eggs beaten
• 1/3 cup sliced green onions
• 2 cloves garlic minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/2 cup Gouda cheese shredded
• Vegetable oil
• Sour cream
• Chopped fresh parsley

Instructions

• Place one cup of zucchini in a colander in the sink and sprinkle with salt. Layer another cup of zucchini and sprinkle salt. Repeat until all the zucchini is salted. Let it sit for 1-2 hours. Using a clean large bowl, push the bottom of it into the colander, squeezing the liquid out of the bottom of the colander. Do this several times squeezing as much liquid as possible out of the bottom of the colander.
• Transfer zucchini to a large bowl. Add flour, eggs, green onions, garlic, onion powder, cayenne, and Gouda. Stir until the mixture is combined.
• Heat 4-6 tablespoons vegetable oil in a large skillet over medium heat. Once the oil is hot, add 1/4 cup  (about the size of a small pancake) of the zucchini mixture to the skillet. Cook for 3 minutes: pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to paper towels.
• Serve warm with sour cream and fresh parsley.

Notes

• Extract as much water as possible from the grated Zucchini as possible. 
• Use good quality Gouda cheese. Smoked Gouda cheese is also delicious in these fritters.
• For best results, lightly beat the eggs before adding to the batter.
• Don't over-mix the batter because you don't want the fritters tough.
• Add enough oil to the skillet to crisp the edges.
• Serve warm right out of the pan.

Nutrition

Calories: 240kcal | Carbohydrates: 22g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 867mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 253mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.