Get the Recipe:Zucchini Fritters with Cheddar and Chives
Enjoy golden brown zucchini fritters, flecked with cheddar and chives, for breakfast, lunch, dinner, or as a snack. Seriously good eating and easy to make!
4cupsgrated zucchini2 medium sized, roughly 1 pound
⅔ cupall-purpose flour
1cupgrated sharp cheddar cheese
⅓ cupchopped fresh chives
1teaspoondried Italian seasoning
¼ teaspoongarlic powderor to taste
Optional: butter, plain yogurt, sour cream, or additional cheese for serving
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Instructions
Press out excess liquid from shredded zucchini in colander over sink.
Beat eggs with oil, salt, and pepper until combined. Stir in zucchini, flour, cheese, chives, Italian seasoning, and garlic powder, until well combined.
Heat griddle over medium heat. Grease with oil or butter, if necessary.
Scoop by scant ¼ cup portions onto hot griddle, spreading zucchini cakes into ¼ -inch thickness.
Cook for 5 minutes or until bubbles appear on the top and edges begin to have a dry appearance.
Flip and continue to cook for 5 minutes or until cooked through.
Serve warm or room temperature with butter, yogurt, sour cream, or more cheese.
Notes
Wrap leftovers well and refrigerate for up to three days. To reheat, gently warm them in a frying pan with a little oil or butter, heat in an air fryer, toast in a toaster oven, or microwave until warm.
Zucchini fritters can be frozen for up to a month. Put wax paper, parchment, or plastic wrap between each fritter and place in a freezer safe bag. Reheat using one of the methods listed above.