Recipe: Zucchini and cheese fritters

Kinderling News & Features

I love making fritters because not only are they delicious, I can pack them with veggies and other yummy ingredients (like cheese!), they are easy to make, they are freezer friendly and most importantly all THREE of my kids love them!  

Because you can never have enough cheese, I added feta, parmesan and a little tasty cheese to this recipe.  If there is one of these cheeses that you don’t like, simply leave it out and add a little more of your favourite, this recipe is pretty forgiving.  Another tip is to use a little water (a tablespoon at a time) if you find your batter is too dry as this can happen depending on the size of the zucchinis you use.

The longest part of this recipe is cooking the fritters, I can usually fit five-six fritters at a time in our frying pan, however you may fit more or less depending on how big both your pan and the fritters you are making are.

They’re great when eaten warm, however they are also yummy cold and are perfect for school lunch boxes too.

I like to squeeze a little lemon juice over my fritters, however my two older boys insisted on having a mixture of both tomato and BBQ sauce on theirs, a combination they picked up from my husband!  On the other hand, our little guy was happy to be eating the same meal as his big brothers and happily mushed them into his hands before shoving them into his mouth – we’re all class in this house!!

Zucchini and cheese fritters

Makes 20 Fritters

Prep time: 15 minutes

Cook time: 20 minutes


  • 2 zucchinis
  • 30g of parmesan cheese - grated
  • 80g of feta cheese - cut into 3cm cubes
  • 30g of tasty cheese - grated
  • 1 small onion - approximately 100g
  • 2 cloves of garlic
  • 3/4 cup of plain flour
  • salt and pepper to taste
  • 2 eggs
  • Extra virgin olive oil for frying


  1. Grate the zucchinis into a large bowl.
  2. Crush the garlic and grate the onion into the bowl and add the grated tasty and parmesan cheeses, feta cheese and flour. Stir to combine.
  3. Beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs to the bowl with the zucchini mixture and stir well to combine. If your batter is too dry, add a tablespoon of water at a time until the mixture comes together.
  4. Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use dessert spoon to scoop up the batter and place the fritter mixture into your pan. Use the spoon to gently spread the mixture into a circle between 1/2cm - 1cm thick. You should be able to fit approximately five fritters into your frying pan (or even more depending on the size of your pan).
  5. Cook for 3 minutes on each side or until they are crisp and golden brown, before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all of the batter has been used.

 Republished with permission from Create Bake Make.