Cheesy Crispy Zucchini Fritters are a quick and easy family favorite. These donuts are over the top with crispy edges and buttery Gouda cheese. A delicious way to use zucchini from the summer garden.
- 4 cups Grated zucchini
- 1 teaspoon Salt
- ⅔ cups Plain flour
- 2 Large eggs, beaten
- ⅓ cups Sliced green onions
- 2 cloves minced garlic
- ½ teaspoon onion powder
- ¼ teaspoons Land Cayenne
- ½ cups Gouda cheese, grated
- Vegetable oil, as needed for frying
- Sour cream and chopped fresh parsley, for serving
Place 1 cup zucchini in a colander in the sink and sprinkle with salt. Spread another cup of zucchini and sprinkle with salt. Repeat until all zucchini are salted. Let stand 1 to 2 hours. Push the bottom of a large clean bowl into the colander, squeezing the liquid from the bottom of the colander. Do this several times, squeezing as much liquid as you can into the bottom of the colander.
Transfer the zucchini to a large bowl. Add flour, eggs, green onions, garlic, onion powder, cayenne pepper and Gouda cheese. Stir until the mixture is combined.
Heat 4-6 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add 1/4 cup (about the size of a small pancake) of the zucchini mixture to the skillet. Cook for 3 minutes pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to paper towels.
Serve hot with sour cream and fresh parsley.