zucchini fritters with asiago

★★★★★ 2 Reviews
sokygal avatar
By Tere G.
from Here, KY

This is one of our favorite zucchini recipes. It's a mixture of "fresh from the garden" shredded zucchini, nutty Asiago cheese and Italian herb seasoned Panko bread crumbs, formed into patties and fried to a golden crisp. They're creamy on the inside, with a hint of garlic, and wonderfully crispy on the outside. So delicious! A great first course or side with almost anything you're serving.

Blue Ribbon Recipe

Whether you serve these zucchini fritters as a side or an appetizer, you can't go wrong. They're easy to prepare and taste amazing. The inside is soft with hints of garlic and cheese flavor, while the outside is crispy with a nice crunch from the herb flavored Panko. A delicious way to prepare zucchini when it's abundant in the garden.

— The Test Kitchen @kitchencrew
serves Makes 8
prep time 30 Min
cook time 10 Min
method Pan Fry

Ingredients For zucchini fritters with asiago

  • 1 lg
    zucchini, about 12" long or 1 1/2 medium
  • 1/2 c
    Asiago cheese, freshly shredded/grated
  • 1 lg
    egg
  • 1/4 tsp
    garlic salt
  • 1/4 tsp
    Lawry's seasoned salt
  • 1 pinch
    black pepper
  • 1 c
    seasoned Panko bread crumbs
  • olive oil
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How To Make zucchini fritters with asiago

  • 1
    Gather all ingredients and equipment.
  • 2
    Wash zucchini; remove stem and blossom ends, and any blemishes. Shred Asiago, and then zucchini, in a food processor or by hand on a grater.
  • 3
    Squeeze excess liquid from zucchini. Methods to do this: #1. Place shredded zucchini on a clean kitchen towel or several layers of paper towels. Twist, squeeze and wring until all excess liquid is extracted. Or... #2. Place a large wire mesh strainer or colander over a large bowl. Place 2 or 3 layers of paper towels in strainer. Add shredded zucchini. Cover with 2 or 3 additional paper towels. Press and squeeze until all dripping has ceased. Discard liquid.
  • 4
    Break egg into mixing bowl; whisk well. Add garlic salt, seasoned salt, and pepper; whisk well.
  • 5
    Add shredded zucchini and Asiago cheese. Mix with a spoon.
  • 6
    Add seasoned Panko bread crumbs; mix until well combined. (May be covered and refrigerated for a few hours until ready to form into patties, or make patties, cover and refrigerate until ready to fry.)
  • 7
    Form mixture into 8 equal patties. (I oil a piece of foil on a baking sheet to put place them on until ready to fry.)
  • 8
    Place a large skillet over medium/medium-high heat (a well-seasoned cast iron or non-stick skillet recommended). Add enough olive oil to generously cover the bottom of the pan.
  • 9
    When skillet is hot, add 1/2 the zucchini patties (fry in 2 batches to avoid crowding the patties). Fry until golden brown on the underside (about 3-5 minutes). Then flip and fry the second side until golden brown. Remove from skillet and repeat with remainder of patties.
  • 10
    Serve as soon as possible. Cover and refrigerate any leftovers. Reheat in skillet or oven.
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