Cheesy Zucchini Panko Fritters (Printer-Friendly)
Crispy zucchini fritters with cheese and panko, a quick, flavorful option for snacks or sides.
# What You’ll Need:
→ Main Ingredients
01 -
2 medium zucchini, washed and grated (about 3 cups)
02 -
2 large eggs
03 -
1 cup Panko bread crumbs
04 -
1/2 cup shredded mozzarella cheese
05 -
1/4 cup grated parmesan cheese
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
09 -
2 tablespoons chopped fresh parsley
→ For Frying
10 -
2 tablespoons vegetable oil, plus more as needed
# Steps to Make This:
01 -
Grate zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
02 -
Transfer the squeezed zucchini to a mixing bowl. Add eggs, Panko bread crumbs, mozzarella, parmesan, minced garlic, salt, pepper, and chopped parsley. Mix thoroughly until the ingredients are evenly incorporated.
03 -
Preheat a non-stick skillet over medium heat, then reduce to medium-low. Add vegetable oil to coat the bottom of the pan evenly.
04 -
Scoop out the zucchini mixture using an ice cream scoop or two tablespoons. Gently shape each portion into small patties with your hands and place them into the skillet.
05 -
Fry the zucchini patties for 4 to 6 minutes per side until golden and crisp, flipping only once to prevent breakage. Adjust oil as needed between batches.
06 -
Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve warm, optionally with sour cream or preferred dip.
# Additional Notes:
01 -
For extra crispiness, ensure you remove as much moisture as possible from the zucchini before combining with other ingredients.
02 -
Avoid overcrowding the skillet so the fritters brown evenly.
03 -
Non-stick or well-seasoned pans reduce sticking and breakage.