Cheesy Zucchini Panko Fritters

Zucchini fritters have become my go-to solution for using up garden zucchini in the most delicious way. These cheesy golden bites are crisp on the outside yet soft and packed with flavor. A little garlic and the rich combination of mozzarella and parmesan make every fritter irresistible for kids and adults. They come together in just a half hour and are so versatile to serve as either a snack appetizer or a side.

I first made a double batch for a backyard barbecue and they disappeared in minutes. Now my family asks for them as a weeknight side any time zucchini shows up in the fridge.

Ingredients

• Fresh zucchini: Choose firm smaller zucchini for best flavor and texture. The skin adds color so no peeling needed.
• Panko bread crumbs: Lighter than regular bread crumbs for the crunch and they keep fritters crisp. Look for quality Japanese style panko in the baking aisle.
• Eggs: Act as the glue in the batter. Use fresh large eggs for ideal binding.
• Mozzarella cheese: Melts to create those gooey cheese pulls. Grate your own from a block for the best melt and clean flavor.
• Parmesan cheese: Gives sharpness and depth. Shave or grate at home for vibrant taste.
• Garlic: Adds aromatic punch. Use fresh minced garlic if possible for the best flavor.
• Light oil for frying: Choose a neutral oil like canola or safflower for a crisp crust without greasy flavor.

Instructions

Grate the Zucchini:

Start by grating your zucchini using the large holes on a box grater. Place the grated zucchini in a clean mesh bag or a double layer of cheese cloth. Gather the ends and squeeze out every last drop of liquid working over the sink. Wet zucchini leads to soggy fritters so do not skip this step.

Mix the Batter:

Transfer the squeezed zucchini to a large mixing bowl. Add the eggs, mozzarella, parmesan, garlic, and panko bread crumbs. Stir and fold together until everything is combined evenly. The mixture should look cohesive and hold together when scooped. If it seems dry, add another tablespoon of egg. If too wet, sprinkle in a bit more panko.

Shape the Fritters:

Heat a clean skillet over medium, then lower it a touch to medium low so you give the fritters time to cook through. Pour in enough oil to thinly coat the bottom. While the pan heats, use an ice cream scoop or heaping tablespoon to portion the mixture. Gently squeeze each portion into a patty with your hands. Compact but not squished.

Pan Fry Until Crisp:

Carefully arrange the patties in the hot oil, giving space between each to brown the sides. Fry for about five minutes on the first side until deeply golden and crisp. Use a thin spatula to carefully flip and cook another four to six minutes on the second side. Only flip once to keep them intact.

Drain and Serve:

Once both sides are crisp, transfer the fritters to a plate lined with paper towels. Let them drain for a minute or two. Sprinkle a little extra parmesan if desired. Serve hot with a dish of sour cream or your favorite dip.

My favorite part is watching my kids eat these without complaining about the vegetables. The fresh parmesan melting on top brings memories of making these in my parents kitchen in summer when zucchini was everywhere.

Storage Tips

Store leftover fritters in a sealed container in the refrigerator for up to three days. To reheat, place in a dry skillet over medium heat for a few minutes per side or use a toaster oven. This will restore the crispness much better than microwaving. Fritters also freeze well. Arrange cooled fritters on a cookie sheet until firm, then move to a freezer bag and store for up to two months.

Ingredient Substitutions

If you need a gluten free option, use gluten free bread crumbs with a coarse texture similar to panko. Blending oats in a food processor can work in a pinch. For an extra kick, try adding a dash of cayenne or a tablespoon of chopped green onions. If you’re out of mozzarella, Monterey Jack can be a good substitute for a melty cheese.

Serving Suggestions

Serve zucchini fritters hot as an appetizer with a cool dip like sour cream, plain Greek yogurt, or even a garlicky aioli. They are fantastic alongside grilled chicken or steak, or as an alternative to hash browns for breakfast. Add them as a vegetarian main with a green salad for a light dinner.

Cultural and Historical Context

Fritters are a staple in cuisines around the world from Italy to Greece to the Middle East. Zucchini fritters often show up in Mediterranean kitchens especially in late summer when zucchini is abundant. The combination of cheese, herbs, and veggies speaks to rustic farmhouse cooking where nothing goes to waste.

Seasonal Adaptations

Switch out cheeses to use up what is on hand. Try sharp cheddar for a richer flavor. Add a handful of fresh herbs from the garden like parsley or dill during summer. For autumn, toss in a small finely grated carrot to the mix if zucchinis are getting scarce.

Zucchini fritters bring a little summer sunshine to your table and I promise they will become a cherished family favorite just like they did for us. With the right tips you will get golden crispy patties every time.

Common Recipe Questions

→ How do I keep zucchini fritters from falling apart?

Be sure to squeeze out as much moisture as possible from the grated zucchini. Mixing in enough eggs, panko, and cheese helps bind the mixture, while letting the fritters set undisturbed in a hot pan prevents breaking.

→ What cheeses work best in zucchini fritters?

A combination of freshly shredded mozzarella and parmesan gives these fritters their cheesy texture and savory flavor. Avoid pre-shredded varieties for best results.

→ Can I make them gluten free?

Yes, simply use gluten-free breadcrumbs that resemble panko in texture for excellent results. Look for brands with light, airy crumbs.

→ What dips pair well with zucchini fritters?

Classic sour cream is an easy and delicious choice, but you can also try tangy yogurt-based dips or herbed sauces for variety.

→ How can I serve zucchini fritters?

Serve warm as an appetizer, snack, or alongside main dishes like chicken, steak, or seafood. They're versatile and kid-friendly.