Zucchini Cheese Fritters

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Put on an apron and wash hands.

Rinse 2 zucchinis under running water.

Slice off the edges of the zucchinis and cut them in half.

Use a food processor to shred the zucchinis, or shred by hand if no food processor is available.

Place shredded zucchini in a strainer and let it sit for about 2 hours to drain excess liquid.

Dice 1/2 onion finely and set aside.

Dice 1 garlic clove finely and set aside.

After 2 hours, check the zucchini; it should have reduced in size and have liquid at the bottom.

Heat a pan with a little vegetable oil over medium heat and add the diced onion to caramelize.

Once the onion is caramelized, add the diced garlic and cook until fragrant, then remove from heat.

Transfer the drained zucchini to a bowl and add the caramelized onion and garlic, mixing well.

Add mozzarella cheese to the zucchini mixture and mix until well incorporated.

Crack 5 eggs into a bowl, add 1/2 tablespoon of salt, and whisk together before adding to the zucchini mixture.

Mix everything together until the zucchini is well coated with the egg mixture.

Heat a pan with vegetable oil until hot.

Spoon the zucchini mixture into the pan, forming patties, and cook for at least 2 minutes on each side until golden brown.

Carefully flip the patties and cook for another 2 minutes until golden brown on both sides.

Continue cooking the remaining patties in the same manner.

Serve the zucchini patties warm, optionally with rice or a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens