Kicking Things Off: Why These Zucchini Fritters Are on Repeat in My Kitchen
Okay, so picture this: it was one of those days where my toddler decided throwing food was more fun than eating it (again). Out came the mop. My last nerve hanging by a thread! That was, until I stumbled onto what I now lovingly call my “least-throwable fritters.” Seriously, these little cheesy zucchini rounds are magic—my kiddo actually picks them up, gets some in her mouth, and I don't have to scrape things off the walls after. If ever a recipe saved a parent’s sanity, it’s this one.
Plus, I have this memory of learning to make basic fritters with my nan—she always called them "crispy garden coins." She was a stickler for using cheddar "or else what’s the point?", but me, I’ve broken all sorts of cheese boundaries since then.
When & Why I Make These (And a Bit of Muttering About Messes)
I make these cheesy zucchini fritters when we’re on the edge of a toddler meltdown, or just need a quick lunch (sometimes for breakfast—honestly, rules go out the window with kids). My family goes crazy for these because they’re pretty forgiving—not like, say, soufflé or those internet-perfect bento boxes. And on days when I just can’t wash another dish, the low-mess part? Priceless. That said, grating zucchini all over the counter is a battle I've come to accept. Oh! And bonus: you'll probably have everything you need just lying around.
Quick Ingredients List (And Some Off-Book Swaps)
- 1 big zucchini (or a couple little ones—I've even used yellow squash when it was having a good sale week)
- ½ cup grated cheese (honestly, cheddar is easiest, but mozzarella, colby or even feta work fine if that’s what you’ve got; my grandmother would probably haunt me for saying so)
- ⅓ cup flour (plain old all-purpose, but I've snuck in oat flour and it was still edible, just a bit more earthy)
- 1 egg (sometimes I use two if I’m doubling or if things look too dry at that weird middle stage)
- Pinch of salt (I sometimes skip this if my cheese is salty)
- ½ teaspoon garlic powder (optional—my kid actually likes it, but yours might not)
- Dash of pepper if your toddler tolerates it (mine gives me the stink eye)
- Vegetable or olive oil, for cooking (I usually just slosh some in the pan—am I supposed to measure every time?)
How I Usually Pull This Together (With a Few Oops Moments)
- Grate your zucchini onto a clean tea towel or loads of paper towels. Then squish out as much water as you can. Don’t skip this part, even though it’s annoying. Or do, but just don’t blame me if your fritters flop!
- Throw the squeezed zucchini in a bowl with cheese, flour, egg, salt and garlic powder. Mix it up. This is where I usually sneak a taste (pre-egg, naturally), and yes, you’ll wonder if it’s the right consistency. It usually looks gloopy. Don’t panic.
- Stick a frying pan on medium heat and add a splash of oil. I use a nonstick skillet to keep the mess down, but did it once in cast iron and, well, let’s just say I had regrets.
- Scoop up a big tablespoon (or whatever size looks toddler-hand-able) and plop it in the hot pan. Flatten it out a bit. Repeat until you’ve filled the pan, leaving a bit of breathing room between. Careful, they can stick if crowded.
- Cook until golden on one side (maybe three minutes? I tend to poke at them a bit much, but try to resist flipping too soon)—then flip and finish the other side. Yours might look a little lopsided or frilly at the edges. Totally fine.
- Drain on paper towels for a minute (unless your kid is shrieking, in which case, just blow on one and serve it straight away—I won’t tell).
The Notes I Wish I’d Had First Time Around
- If you let the batter sit for a few minutes, it thickens and somehow the fritters hold better. Magic, or science, or both.
- Don’t be scared to adjust the flour. If the mixture looks like soup, toss in another spoonful. If it’s dry, a splash of milk sorts it out.
- I once tried baking these instead of frying for an even lower mess (like on this recipe), but they ended up more pancake than fritter. Not my proudest moment, but edible with enough dip.
Variations: Some Worked, Some Not So Much
- I once added a spoonful of grated carrot for color—delicious and even more toddler bait.
- Chopped chives or parsley gives them a fancier grown-up vibe if you’re multitasking with lunch. Taste’s pretty grand, actually.
- Confession: I tried making a vegan version with flax egg and vegan cheese. The taste was...well, kind of like licking a garden, and not in a good way. Let’s just say I went back to the regular one.
Equipment Chat: What You Might Need (But Don’t Panic!)
- Grater – box grater is best, but I’ve actually pulsed zucchini in the food processor when my arm got tired.
- Nonstick or regular frying pan
- Mixing bowl (just the one, more if you like dishes, I guess!)
- Tea towel or thick paper towels – if not, squeeze with your hands over the sink, but you might need to chase runaway shreds. Fun times.
Honestly, if you don’t have a grater—just chop the zucchini super fine. It takes longer but it’ll work. Done it myself on holiday with rental-house kitchen gear that probably survived two world wars, ha!
How They Store (or, Why I Rarely Get to Store Them)
Toss leftovers (on the rare chance there are any) into a container with a paper towel. They keep in the fridge 2-3 days, but honestly, in my house, they're usually gone the same day. If you’re a meal-prepper—lucky you. A quick toss in the oven at 180°C (350°F) to reheat brings them mostly back to life. But trust me, they're best fresh.
Serving Time: How My Family Eats These
I plop a few warm fritters on a tray, maybe with a dollop of Greek yogurt (my daughter likes it for dipping—her royal highness prefers ranch, but I try to sneak in some yogurt for the protein). Sometimes, if I’m feeling saintly, I’ll cut them into half-moons for easier toddler gripping. Or hey, pair them with scrambled eggs and call it breakfast-for-dinner. My friend Jess swears by serving these alongside tomato soup, which is brilliant (find a homemade version here: Tomato Soup Recipe).
Pro Tips (Aka, Things I Got Wrong So You Don’t Have To)
- Once, I rushed the squeezing step and my fritters were more like zucchini puddles—do not recommend. Take the extra minute (really).
- Don’t walk away from the pan. These can go from “yum, golden” to “solid black” in the blink of an eye. Maybe put the kettle on after the last batch is done!
- No need for fancy cheeses—tried aged gouda, expected magic, just got fancy-tasting toddler leftovers.
Your Questions—Fritters Edition
- “Can I freeze these?” Yup, but the texture’s a bit soggy when they thaw. They’re still snackable, but not as crispy as day one.
- “Help! My batter is watery!” Sounds like the zucchini held onto secret water. Actually, just stir in a touch more flour and all will be well. Or let it sit out a bit and see if it thickens.
- “Can I add meat?” I’ve added bits of shredded chicken before. Totally works; my husband was suspicious but ate five anyhow.
- “What dip’s best?” Greek yogurt, ranch, or honestly, plain old ketchup if you’re in a pinch—there’s no dip snobbery here.
- “Are they gluten free?” Not as written, but swap flour for a gluten-free blend like they use over at Minimalist Baker and you’re sorted.
So there you go, my completely honest guide to cheesy zucchini fritters—maybe cleaner than some meals, definitely tastier than plain veggies, and with any luck, your walls will stay fritter-free too. And hey, if you discover another shortcut, do let me know. I’m always game for a kitchen shortcut—unless it ruins lunch. Cheers!
Ingredients
- 1 medium zucchini, grated
- ½ cup shredded mild cheddar cheese
- ¼ cup grated parmesan cheese
- ½ cup all-purpose flour
- 1 large egg
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons olive oil (for frying)
Instructions
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1Grate the zucchini and use a clean towel to squeeze out as much moisture as possible.
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2In a large bowl, combine grated zucchini, cheddar cheese, parmesan cheese, flour, egg, garlic powder, and salt. Mix well until a batter forms.
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3Heat olive oil in a non-stick skillet over medium heat.
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4Scoop tablespoons of batter and drop into the skillet, flattening each slightly with a spatula.
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5Cook for 3-4 minutes on each side or until golden brown and cooked through.
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6Transfer cooked fritters to a paper towel-lined plate to drain excess oil and let cool before serving to toddlers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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