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!
Zucchini fritters are such a great way to eat your vegetables. I could eat these things all day long, no problem.
Breakfast, topped with an over-easy fried egg and a couple slices of crisp bacon. Or with creamy Greek yogurt, garnished with fresh chives.
Lunch, on top of a green leafy salad dressed with white wine vinaigrette. Or as a side with a bowl of minestrone soup.
Dinner, as a side with grilled chicken or baked salmon, with a nice dollop of sour cream.
Snack, dipped in homemade ranch dressing, or dill dip.
Try zucchini fritters today, you’re gonna love them. And remember, like momma says, eat your vegetables!
If you love zucchini but are looking for something for sweet, try these zucchini bread pancakes.
About this recipe
With four cups of shredded zucchini, these fritters have a lot of vegetable power. Put the shredded zucchini in a colander, place it in the sink, and press the excess liquid out. Zucchini naturally has a lot of water, and removing some of that moisture is essential.
In a large bowl, beat a couple of eggs with two tablespoons of olive oil; season well with salt and pepper. Stir in the shredded zucchini, flour, chopped chives, Italian seasoning, and lot of sharp cheddar cheese. This is easy, right?
Heat up a large non-stick griddle add link. A large frying pan works well, too. I add very little oil to “fry” the fritters because of the non-stick surface. The fritters are really almost baked on the griddle, rather than fried.
Scoop the batter out of the bowl and drop it on the griddle, flattening each fritter slightly. Cook 5 minutes or so or until the middle is bubbling and the edges look dry. Peek at the bottom side, it should be golden brown. Flip, and cook until the fritters are firm and evenly browned.
Zucchini fritters (or shall we call them pancakes?) are best served right away with melted butter, or with a little more cheddar cheese sprinkled on top. Try them with a spoonful of Greek yogurt or sour cream, too. Maybe even maple syrup! I haven’t tried that but why not? Salty/sweet is always a winning combination. You’ll love these same toppings for corn fritters, savory sweet potato pancakes, and mac and cheese pancakes, too!
A standard box grater works great to shred zucchini. If your food processor is handy, it will make even quicker work of shredding zucchini.
Your zucchini fritters will be too moist and soggy if you don’t squeeze the excess liquid out of your zucchini. It contains a high water content, so if you don’t squeeze that out, it will steam inside your fritters, causing them to be soggy and soft.
Try them with bacon, a fried egg, and slices of ripe tomato. They’re also wonderful with a salad or a breakfast hash.
How to make these fritters your own
- Greek zucchini fritters: Omit the Italian seasoning, and add 4 tablespoons fresh chopped dill, and a dash of nutmeg. Substitute feta cheese for the cheddar. Serve with homemade tzatziki.
- Don’t have any cheddar? Substitute a different type of cheese.
- No chives? Substitute green onions (scallions) or finely chopped onion.
- Looking for gluten-free? Substitute almond flour for the all-purpose flour, or use a 1:1 gluten-free flour.
- Rather have corn? Try Mexican street corn fritters.
Storage and Reheating Tips
Leftover zucchini pancakes are good! 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. To be honest, they’re not bad cold either.
Make ahead tip
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.
More zucchini recipes
Is your garden bursting with zucchini? There are so many ways to prepare this versatile soft-skinned squash. Try:
- Grilled Zucchini — simply delicious!
- Vegetable Pancakes with Zucchini — with carrots, red bell pepper, parsley, and feta cheese
- Zucchini Rice Casserole (Brown Rice!)
- Zucchini Pizza Bites
Get the Recipe: Zucchini Fritters with Cheddar and Chives
- 2 large eggs
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups grated zucchini 2 medium sized, roughly 1 pound
- ⅔ cup all-purpose flour
- 1 cup grated sharp cheddar cheese
- ⅓ cup chopped fresh chives
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder or to taste
- Optional: butter, plain yogurt, sour cream, or additional cheese for serving
- 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.
- 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.