These crispy zucchini fritters are super easy to make and are the perfect way to sneak some tasty veggies into your meal!
I have to confess, I’m not a huge fan of vegetables. There are certain things like broccoli that I just don’t think I’ll ever really like. Then there are others, such as kale, that I’m starting to develop a taste for especially when in certain dishes, like this Kale Pesto Pasta.
So when it actually comes to veggies I like, I try to find as many ways as possible to use them. These Zucchini Fritters are one way that I just love to eat veggies! Topped with a tangy goat cheese mousse they make a great side dish or a nice light, weeknight meal.
When I think of zucchini, I usually think of summer. I think that’s because it used to grow in our garden and we had it all the time in the summer. Since it’s on my short list of favorite veggies, I like to use it all year long for these zucchini cakes. This recipe is super easy as it only has a few steps to it. You start by grating and draining the zucchini. Getting the water out is an important step to making sure you don’t end up with soggy fritters! Once you’ve drained the grated zucchini it’s as easy and mixing in a couple of additional ingredients and then lightly pan frying them. Super easy and yummy!
I initially topped these with a little bit of plain greek yogurt, then a few months ago when I was attending a food event they were serving mini zucchini fritters topped with a goat cheese mousse. They were so delicious that I decided I had to recreate the mousse for these zucchini cakes!!
things you may want for this recipe
Food Processor with Shredding Blade – While you can always hand grate your zucchini, it goes much faster with a food processor fitted with a shredding/grating blade. Most Cuisinart food processors come with one, as do many other models.
Microplane Zester – This is another one of my essential kitchen tools. I use it for zesting all kinds of citrus and also for grating hard cheeses and occasionally even for grating chocolate!
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These crispy zucchini fritters are super easy to make and are the perfect way to sneak some tasty veggies into your meal!
Ingredients
For the zucchini cakes:
- 1 pound zucchini
- 1/2 tsp garlic olive oil
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp baking powder
- 2 tbsp finely diced red onion
- 1 clove garlic, finely minced
- 1/2 tsp lemon zest
- 2 tbsp Parmigiano-Reggiano
For the goat cheese mousse:
- 1/4 cup soft goat cheese
- 2 tbsp soft cream cheese
- 1 garlic clove, minced
- 1/4 tsp sambal
- 2 tbsp cilantro leaves, chopped
Instructions
- Attach a shredding/grater blade to your food processor and grate the zucchini. Transfer to a cutting board covered with 2 layers of paper towel; cover with another paper towel and press to remove water. Let sit for 2-3 minutes and repeat.
- While the zucchini is draining, mix all the mousse ingredients in a small bowl. Refrigerate until ready to use.
- Transfer zucchini to a medium bowl and add all remaining ingredients except for olive oil; mix well.
- Heat oil in a 12″ non-stick skillet over medium-high heat. Use a small scoop to drop batter into skillet. Flatten with a spatula and cook for 2 minutes. Turn cakes and cook for 2-3 minutes until golden brown. Remove from pan and keep warm. Repeat with any remaining batter.
- Place fritters onto serving dishes and top with goat cheese mousse or this Tzatziki sauce. Serve immediately.
Updated. Originally published December 2014.
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Get the full recipe linked in my profile https://www.urbanfoodiekitchen.com/ricotta-mushroom-pizza/⠀
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#urbanfoodiekitchen #ontheblog #denverfoodphotographer #ericksonsurfaces⠀
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I could certainly get into veggies this way!
Great idea for all that end-of-summer zucchini coming my way!
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Sounds like a great recipe to try! My neighbor just told me she has some zucchini for me from her garden…great recipe to use it in!
Oh what a gorgeous photo!!!! I love zucchini fritters – they’re so yummy and easy. I’ll definitely be using your recipe next time. Thanks for linking up with our Fabulous Foodie Fridays party! xx
These look mouthwatering and delicious. Such a pretty picture too.
I am definitely a veggie lover, but my kids are not; I bet these zucchini cakes could change their minds
It’s that time of years! I’m about to make a latke with every vegetable I can!
This looks like a great way to get kids to eat vegetables! Sounds delicious!
Thanks Sabrina! These would be a great way to get kids to eat some veggies!
These look amazing!! Delicious as s side or even a srarter!
I love zucchini cakes! These look delish, nice and crispy. A great way to sneak in veggies.
These a definitely a good way to sneak some veggies in – I can eat at least a whole zucchini this way!
Oh, yeah. I’m making these this week! I’m in the middle of meal-planning and just added zucchini and goat cheese to the grocery list. I love zucchini cakes so much and that goat cheese mousse has me drooling. Thanks for the shout-out to my tzatziki recipe, lady. <3
Thanks Marissa! The goat cheese on these is super yummy!
I am one of those crazy people who loves zucchini. I just think it is such a versatile vegetable! That goat cheese mousse sounds divine! Definitely going to try these when we have an overabundance of zucchini!
Kathryn, these Zucchini Cakes look truly scrumptious! I’m dying over the goat cheese mousse as well! What a perfect pair. Thank you so much for allowing me to include your recipe in my zucchini round-up. Have a great day!
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Thanks Michele. And thanks so much for including them in your round-up!