Simple pan-fried zucchini fritters with cheese, herbs and spices.
Prep Time:10-15 mins
Cook Time:10-15 mins
Total Time:20-30 mins
Yield:Makes 8 fritters 1x
3–4 medium zucchini, shredded (about 2 ½ cups)
½ + ¼ teaspoon coarse salt, divided
2 large eggs
1 cup Panko breadcrumbs
1–2 tablespoons nutritional yeast flakes or ¼ cup shredded cheddar cheese
½ teaspoon dried basil leaves
½ teaspoongarlic powder
¼ teaspoon ground black pepper
¼ teaspooncrushed red pepper flakes
2 tablespoons oil
Place shredded zucchini and ½ teaspoon salt in a large mixing bowl. Allow to sit 10 minutes. Place zucchini in a large kitchen towel, wrap it up and twist, and squeeze water into the sink. Once zucchini is mostly dry, place it back into the mixing bowl. Stir in remaining ¼ teaspoon salt, eggs, breadcrumbs, nutritional yeast flakes and herbs and spices until thoroughly combined.
Heat oil in a large cast iron skillet or nonstick skillet to medium-high heat. Form zucchini mixture into a patty and place in the hot oil. Cook 2-3 minutes on each side, until each side is browned and crispy. Repeat with remaining zucchini mixture.
Serve with spicy mayo (4 Tbsp. mayo + 2 tsp. Sriracha).
Cooking Tip: Be sure the pan is hot before adding the zucchini batter to it.
Serving Size:2 fritters
Keywords: easy, healthy, dairy free, nutritional yeast, patties, without cheese