Cheesy Zucchini Bites (Print-Friendly Version)
Crisp, golden zucchini patties featuring Parmesan and Mozzarella. A fun and tasty way to enjoy fresh zucchini any time.
# Ingredients:
01 -
A few pinches of salt for seasoning.
02 -
2 big zucchini, shredded and drained well (about 1.5 lbs or 2 cups packed).
03 -
3 tablespoons cooking canola oil.
04 -
A couple of garlic cloves, finely minced.
05 -
1 cup Panko crumbs for binding.
06 -
2 large eggs, whisked.
07 -
1/3 cup grated Parmesan, freshly shredded.
08 -
1/4 cup Mozzarella, shredded finely.
09 -
A dash of freshly cracked black pepper, or to taste.
# Steps:
01 -
Shred the zucchini on a coarse side of a grater. Wrap it in cheesecloth or a mesh bag and twist it to squeeze out as much water as you can.
02 -
Toss the squeezed zucchini into a bowl and mix it with the other ingredients. Blend everything until the mixture holds together nicely.
03 -
Heat a large skillet over medium heat first. Then lower it a little and pour in some oil for frying.
04 -
Scoop small portions of the mixture using an ice cream scoop. Shape them gently in your hands before adding them to the pan.
05 -
Cook each side for 4 to 6 minutes without flipping too often, or they'll fall apart. Add oil between batches if the pan gets too dry.
# Notes:
01 -
Use a gluten-free breadcrumb brand like 4C to keep these fritters gluten-free.
02 -
To avoid soggy fritters, press out all the liquid from the zucchini before mixing it with the other ingredients.