CRISPY Zucchini & Cheese Fritters | Insanely Delicious & Easy to Make

These crispy zucchini and cheese fritters are what comfort food is all about. They have a light crispy texture, with an amazing flavor, are easy to make, and done in about 30 minutes. Serve them as a tapas appetizer, next to some marinated olives and a couple of ice-cold beers or even some chilled club soda for the best moment in your day.

To make this recipe, I used two medium-sized zucchinis, aka courgettes. I left the skins on them, but you can peel them if you like. Either way, once you shred the zucchini, make sure to salt it and let it rest for 10 minutes. This will help release the excess water in the zucchini. That way the fritters get crispy and are full of flavor.

For the cheese, I used a Spanish Manchego that was aged for 3 months. However, you can use any cheese you like or whatever you have on hand. As for the batter, I used flour, cornstarch, eggs, and chilled club soda. If you don’t have club soda, you can also use sparkling water or even beer.

TIPS & TRICKS to Make this Recipe: You can make the batter ahead of time. It will hold for up to 2 to 3 days in the fridge in an airtight container. To keep your fritters warm as you cook them in batches, just add them into a preheated oven at its lowest setting. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make CRISPY Zucchini & Cheese Fritters

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CRISPY Zucchini & Cheese Fritters | Tortitas Crujientes de Calabacín y Queso

Course Appetizer

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4

Calories 348 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE FRITTERS

• 2 medium zucchini (about 8 inches / 20 cm each)
• 1/3 cup all purpose flour 40 grams
• 2 tbsp cornstarch 18 grams
• 1 large egg
• 1/4 cup chilled club soda 60 ml
• 1/4 cup chopped onion 40 grams
• 2 cloves garlic (finely grated)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 2 tbsp chopped chives 5 grams
• 1 cup shredded Manchego cheese 120 grams
• sea salt & black pepper

FOR THE DIPPING SAUCE

• 2 cloves garlic (roughly chopped)
• 1/4 tsp saffron threads 0.17 grams
• 1/2 cup plain Greek yogurt 125 grams
• 1 tsp Dijon mustard 5 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• 1/4 cup extra virgin olive oil 60 ml
• chopped chives for garnish

Instructions

1. Cut the tips off the zucchini, and using a box grater, finely shred the zucchini, then add the shredded zucchini into a colander with a bowl underneath, and season the zucchini with salt, set aside

2. In the meantime, add the flour and cornstarch into a large bowl and whisk together, then make a well in the middle, crack in the egg and whisk the egg, and then add in the chilled club soda and whisk it all together until you get a smooth batter, then add in the chopped onion, grated garlic, paprika, and chives, season with salt & pepper, and mix together

3. After leaving the shredded zucchini for 10 minutes, transfer it over a cheesecloth or flour sack towel, and squeeze out all the water

4. Add the zucchini into the bowl with the batter, along with the shredded cheese, and give it one final mix

5. Heat a large fry pan with a medium heat and add in the olive oil

6. After a couple of minutes, add in spoonfuls of the batter and gently push down on each one, you want all the fritters in a single layer and evenly spaced out (cook in batches), fry for 3 to 4 minutes per side or until golden and crispy, then transfer over a wirerack with paper towels underneath

7. To make the dipping sauce, add the chopped garlic into a mortar, along with the saffron and a pinch of salt, using a pestle pound down on the garlic until it's well mashed, then add in the Greek yogurt, Dijon mustard, lemon juice, and olive oil, season with a kiss of salt & pepper, and whisk together

8. Transfer the dipping sauce into a serving dish and decorate the fritters around it, topped off with chopped chives, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

CRISPY Zucchini & Cheese Fritters | Tortitas Crujientes de Calabacín y Queso

Amount Per Serving

Calories 348 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 7g44%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 70mg23%

Sodium 303mg13%

Potassium 381mg11%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 4g4%

Protein 13g26%

Vitamin A 644IU13%

Vitamin C 21mg25%

Calcium 205mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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