Cheesy Zucchini Panko Fritters

This cheesy zucchini fritters recipe is one of the easiest and most delicious ways I know to use up summer zucchini. With just a quick mix and brief pan-fry, these golden fritters become crisp outside and irresistibly tender and cheesy in the middle. Whether you are feeding picky eaters or just want a quick snack or side, these always disappear fast in my house.

I started making these in August when my garden exploded with zucchini. After the first bite, my kids asked for thirds and now fritters are a regular dinner staple when fresh zucchini is in season.

Ingredients

• Fresh zucchini: choose firm medium zucchini and keep the skins on for the best color and texture
• Panko bread crumbs: these give the fritters their signature crispy outside use a light and airy brand for best results
• Mozzarella cheese: brings a gooey melty bite use fresh mozzarella and shred it yourself for richest flavor
• Parmesan cheese: adds sharpness and depth grate your own for better melting always skip the green can
• Eggs: these are key for binding the fritters together use large eggs and check for freshness
• Garlic clove: for boosting the savory notes mince it very fine or use a garlic press for even distribution
• Salt and pepper: to round out all the flavors a small pinch of each
• Neutral oil: like canola or vegetable for crisping the fritters choose one with a high smoke point for easy frying

Instructions

Prepare the Zucchini:

Grate the zucchini using the large holes of a sturdy box grater. Scoop it into a clean mesh bag or a few layers of cheesecloth. Wrap tightly and squeeze over a bowl or sink to extract as much liquid as possible. This step ensures the fritters will not be watery or fall apart during cooking.

Mix Everything Together:

Transfer the dry shredded zucchini into a large mixing bowl. Add panko bread crumbs, shredded mozzarella, grated parmesan, finely minced garlic, the eggs, and a pinch of salt and pepper. Mix well with a big fork or clean hands until the mixture holds together in clumps. Look for even distribution of cheese and breadcrumbs in every scoop.

Shape the Fritters:

Preheat a nonstick skillet or heavy frying pan on medium heat. Lower the heat slightly when ready to cook. Lightly brush the pan with neutral oil. Using an ice cream scoop or big tablespoon, portion out rounds of the zucchini mixture. Gently pat each into a patty about three quarters of an inch thick. Place each one directly into the pan.

Fry Until Golden:

Let the fritters cook undisturbed for four to six minutes on the first side. This step is crucial for setting the crust. Only flip them once the underside is deep golden and releases easily from the surface. Flip gently using a thin spatula and cook the second side until equally crisp.

Drain and Serve:

When both sides are browned and the cheese is soft and gooey, remove the fritters to a plate lined with a paper towel. Allow any excess oil to drain before serving. I usually top mine with a dollop of cold sour cream and a sprinkle of fresh herbs.

I absolutely love how the fresh mozzarella melts into every bite. My favorite memory with these fritters is making them for a big family brunch and watching everyone pop up from their seats as soon as the smell hit the kitchen.

Storage Tips

Keep leftover fritters in an airtight container in the fridge. They are best within two days. Reheat by crisping them in a dry skillet not in the microwave.

Ingredient Substitutions

Swap out mozzarella for fontina or Monterey Jack for a twist. Gluten free panko or finely crushed rice cereal also work in place of traditional crumbs. If you are dairy free try a plant-based mozzarella style cheese substitute.

Serving Suggestions

These fritters make an excellent side to grilled chicken steak or seafood. For breakfast try topping with a poached egg. As an appetizer serve them with Greek yogurt or favorite dipping sauce.

Seasonal Adaptations

Add grated carrot or summer squash for a deeper flavor Try smoked paprika or fresh basil for a different note Serve with garden ripe tomatoes and sweet corn for a fresh summer plate

Success Stories

A friend texted me photos of their first ever fritters after following this method. They were thrilled how golden and crisp they turned out. My neighbors now show up with baskets of zucchini hoping I will make them a fresh batch.

Freezer Meal Conversion

Arrange cooked cooled fritters in a single layer on a baking sheet and freeze until solid. Once hard transfer to a freezer bag. Reheat direct from frozen in a hot pan or oven for a crispy quick snack.

These fritters are a quick way to turn extra zucchini into a cheesy, crispy treat. I hope you enjoy every warm bite.

FAQs About This Recipe

→ What type of cheese works best for zucchini fritters?

Freshly grated mozzarella and parmesan melt smoothly and add rich flavor, making them ideal for zucchini fritters.

→ Why is it important to squeeze liquid from the zucchini?

Removing excess moisture prevents sogginess and helps the fritters hold together while cooking in the pan.

→ How can I keep fritters from falling apart?

Ensure thorough mixing, enough binding ingredients like eggs and panko, and avoid flipping fritters too soon.

→ Can zucchini fritters be made gluten free?

Yes, substitute panko with gluten-free bread crumbs that have a similar light texture for best results.

→ What dipping sauces pair well with zucchini fritters?

Sour cream is a classic choice, but tzatziki, ranch, or garlic aioli also complement these fritters nicely.

→ Can these fritters be paired with different main dishes?

They go well alongside baked chicken, grilled steaks, seafood, or even as a simple snack.