Easy-Cheesy Zucchini Fritters 

The name says it all… These are so easy and delicious, you’ll be making them all year!

Easy-Cheesy Zucchini Fritters 

The name says it all… These are so easy and delicious, you’ll be making them all year!

 YIELDS 14 FRITTERS 

• 2 medium zucchini, peeled
• 1 small leek, white and light green part, diced finely
• 2 scallions, white and light green part, diced finely
• ½ cup shredded cheddar cheese (or use the cheese of your choice)
• ¼ cup seasoned panko crumbs
• 2 eggs, lightly mixed
• 3 cloves garlic, crushed
• ½ tsp salt
• dash black pepper
• canola oil, for frying

Shred the zucchini on a box grater or in a food processor. Lay a kitchen towel flat on your work space and place paper towels on top. Put the shredded zucchini in the center of the paper towels. Roll the kitchen towel up and squeeze tightly to release any liquid. Transfer the zucchini to a medium sized bowl.

Add the remaining ingredients, except for the oil. Mix well. Place a large skillet over medium heat. Add ¼ inch (½ cm) oil and heat. Drop medium-sized scoops (approximately ¼ cup) of the mixture into the heated oil.

It should sizzle immediately. Fry for about 3 minutes on each side, until golden and cooked through. Transfer to a paper-towel-lined plate or pan and serve warm. Serve with sour cream, ranch dressing, or spicy mayo, if desired.

(Originally featured in FamilyTable, Issue 671)