Description
These Crispy Zucchini Fritters are packed with shredded veggies, melted mozzarella, and savory herbs. Golden on the outside and tender inside, they’re an easy, crowd-pleasing recipe perfect for a quick dinner, snack, or appetizer.
Ingredients
Scale
- 2 large zucchini
- 3 small carrots, shredded
- 1/4 medium red onion, finely chopped
- 1/2 cup flour
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and place a wired rack on top.
- Wash the zucchini and trim off the ends. Shred on the large holes of a box grater and transfer to a cheesecloth or clean kitchen towel. Gather the ends of the cloth together and using your hands, wring it out tightly over the sink to remove excess water, leaving you with about 3 cups of dried zucchini. Transfer to a large mixing bowl.
- Add the carrots, red onion, flour, seasonings, eggs, and shredded cheese to the same bowl. Stir everything together until well combined.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, use your hands to scoop handfuls of the zucchini mixture at a time and roll into a ball before adding to the pan, using the back of a spoon to flatten out the tops slightly into small pancakes. Cook for 2-3 minutes on each side, or until golden brown. Once cooked, transfer to the prepared baking sheet and rack.
- Once all the zucchini fritters are cooked in the pan and are placed on the baking sheet, transfer to the oven and bake for an additional 12-15 minutes.
- Serve the fritters warm with tzatziki or yogurt sauce on the side. Enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Entree
