Cheesy Zucchini Panko Fritters (Printer-Friendly)
Crispy, cheesy zucchini fritters with panko are pan-fried for tasty appetizers or side dishes.
# What You’ll Need:
→ Main Ingredients
01 -
2 medium zucchini, washed and grated
02 -
2 large eggs
03 -
0.5 cup Panko bread crumbs
04 -
0.5 cup shredded mozzarella cheese
05 -
0.25 cup freshly grated parmesan cheese
06 -
2 cloves garlic, minced
07 -
0.5 teaspoon fine sea salt
08 -
0.25 teaspoon freshly ground black pepper
09 -
2 tablespoons vegetable oil, for frying
# Steps to Follow:
01 -
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean cheesecloth or mesh bag and squeeze firmly to extract as much moisture as possible.
02 -
Combine the squeezed zucchini, eggs, Panko bread crumbs, mozzarella, parmesan, minced garlic, salt, and black pepper in a large mixing bowl. Stir thoroughly until the mixture is evenly combined.
03 -
Set a large non-stick skillet over medium heat. Once heated, reduce slightly and add the vegetable oil, swirling to coat the bottom evenly.
04 -
Using an ice cream scoop or tablespoon, portion out the zucchini mixture and shape gently into patties with your hands. Place the fritters carefully in the hot pan.
05 -
Cook each fritter for 4 to 6 minutes per side, flipping only once, until both sides are golden brown and the centers are cooked through.
06 -
Transfer the cooked fritters onto a paper towel-lined plate to absorb excess oil. Serve immediately, optionally accompanied by sour cream or your preferred dipping sauce.
# Helpful Hints:
01 -
For best results, always squeeze as much liquid from the zucchini as possible to ensure crisp fritters and prevent them from falling apart.
02 -
Be patient when cooking and avoid flipping the fritters multiple times to maintain their shape and texture.