Zucchini and cheddar cheese are a classic pairing that works in everything from quick weeknight dinners to hearty breakfasts. The mild, slightly sweet flavor of zucchini absorbs the sharp, creamy notes of cheddar, while the cheese helps bind and brown the vegetable into golden, satisfying dishes. These five recipes are simple, flexible, and use ingredients you likely already have on hand.
Ingredients
- 4 medium zucchini (about 2 lb / 900 g), grated
- 1 tsp salt, divided
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/4 cup (30 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh parsley or chives
- 1/2 tsp black pepper
- 1/4 cup (60 ml) olive oil, for frying
- Optional: 1/2 cup (75 g) corn kernels or cooked bacon bits
Instructions
- Place the grated zucchini in a colander and toss with 1/2 tsp salt. Let sit for 10 minutes, then squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for crisp fritters.
- In a large bowl, combine the squeezed zucchini, flour, beaten eggs, cheddar, Parmesan, garlic, parsley, pepper, and remaining 1/2 tsp salt. Stir until just combined. If using corn or bacon, fold in now.
- Heat olive oil in a large skillet over medium heat. Drop 1/4-cup portions of the batter into the hot oil, flattening slightly with a spatula. Cook for 3–4 minutes per side, until golden brown and cooked through. The internal temperature of the fritters should reach 160°F (71°C) as a safe minimum for egg dishes.
- Transfer cooked fritters to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.
- Serve warm, topped with extra cheddar or a dollop of sour cream if desired.
Tips
- Don’t skip the salting and squeezing step—it removes excess moisture that would make the fritters soggy. You can also use a potato ricer to press out liquid quickly.
- Use medium or sharp cheddar for more flavor; mild cheddar will be less pronounced. Pre-shredded cheese may contain anti-caking agents that affect melting, so shredding your own is better for texture.
- If the batter seems too wet after adding the flour, add an extra tablespoon of flour. If too dry, add a teaspoon of milk.
- Keep cooked fritters warm in a 200°F (93°C) oven while you finish the batch, so they stay crisp.
Serving Suggestions
These zucchini cheddar fritters are versatile. Serve them as a main dish with a side salad and a dollop of Greek yogurt or sour cream. They also make excellent burger toppings, sandwich fillings, or a hearty breakfast alongside eggs and roasted tomatoes. For a lighter meal, pair them with grilled chicken or fish.
Variations
- Baked version: Instead of frying, place the fritters on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and cooked through.
- Add herbs and spices: Try fresh dill, basil, or a pinch of smoked paprika or cayenne for extra depth.
- Swap the cheese: Use pepper jack, mozzarella, or feta in place of cheddar for a different flavor profile.
- Make it gluten-free: Substitute the all-purpose flour with an equal amount of almond flour or a gluten-free all-purpose blend.
- Zucchini cheddar soup: Sauté diced zucchini and onion in butter, add chicken or vegetable broth, simmer until tender, then blend with shredded cheddar and cream for a creamy soup.
- Zucchini cheddar bread: Add grated zucchini and cheddar to a basic quick bread batter for a savory loaf that’s great toasted.
Storage and Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through and crisp. You can also reheat in a skillet over medium heat for 3–4 minutes per side. For longer storage, freeze the cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen fritters directly in the oven without thawing.
Frequently Asked Questions
Do I need to peel the zucchini? No, the skin is edible and adds color and nutrients. If the zucchini is very large and has tough skin, you may peel it, but for most medium zucchini it’s not necessary.
Can I use yellow squash instead of zucchini? Yes, yellow squash works just as well and gives a similar texture. The flavor is slightly milder, so you might want to add a bit more cheddar.
Why are my fritters falling apart? This usually happens when the batter is too wet. Make sure you squeeze out as much liquid from the zucchini as possible, and consider adding an extra egg or a bit more flour if the mixture seems loose.
Can I make the batter ahead of time? You can mix the dry ingredients and grate the zucchini in advance, but combine everything no more than an hour before cooking, as the salt will draw out more moisture and make the batter watery.
Are these fritters healthy? They are a good way to incorporate vegetables into your meal. Baking instead of frying reduces the oil, and you can use reduced-fat cheese to lower calories. They’re not low-carb due to the flour, but you can use almond flour for a lower-carb option.
Can I freeze the batter? It’s not recommended, as the texture changes after thawing. Freeze cooked fritters instead.
Related
- Molasses to Ethanol Process: A Step-by-Step Guide
- Molasses Smokehouse and Bar Recipe: Smoked Brisket & Bourbon
- Mashed Black Beans: Easy Cuban-Style Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).