Garden-Fresh Zucchini Fritters


Every time I discover a new simple, nutritious recipe that can be added to my list of weeknight go-tos I get really excited! Let’s face it, not even hard-core foodies like myself want to spend hours in the kitchen after a day at work.


This recipe was inspired by a visit to my lovely aunts house earlier this summer. Her garden was full of delicious zucchinis just begging to be made into chocolate zucchini cake…or maybe something healthier, like fritters!

I shred a couple zucchinis at a time and just keep them, along with some shredded aged cheddar cheese, in my fridge for a healthy meal in a flash! I highly recommend serving these fritters with my beloved truffle yogurt dip, find the recipe here or below.

zucchini fritters

I have made these fritters many times this summer and I seem to vary the exact proportions of ingredients each time and they always work out! So feel free to experiment and play around a bit to suit your tastes (as always encouraged anyway!).


Garden-Fresh Zucchini Fritters

Serves 2


  • 1.5 cups shredded zucchini
  • 1/3 cup shredded aged cheddar cheese (…or more ;))
  • 2 eggs, lightly beaten (Rabbit River eggs are my favorite)
  • 2-3 tbsp milk
  • 1/4 cup corn meal
  • 3 tbsp minced red onion
  • 1-2 cloves garlic, minced/crushed
  • a pinch or two of cayenne pepper
  • salt and pepper to taste (I use about 1/4 tsp each)


  • mix all ingredients together
  • heat and grease a frying pan on the stove
  • using a 1/4 cup, scoop fritter batter onto the heated pan, flatten to desired thickness (about pancake thickness)
  • cook until nicely browned on one side and the batter is set, flip and cook the other side until nicely browned as well
  • serve hot with truffle yogurt dip if desired

Truffle Yogurt Dip

  • 1/2 cup plain Greek yogurt
  • 1.5 -2 tsp truffle oil
  • salt to taste (sometimes I do a combination of truffle oil and truffle salt)

2 Comments || Garden-Fresh Zucchini Fritters

  1. Joan Uhrig

    I really like zucchini fritters and like you I vary amounts and they are always good. Tonight I will serve them with fresh sockeye salmon, some sliced tomatoes and cukes and peaches for dessert….all from our garden. Love this time of year.

    • Upbeet,RD

      That sounds like a great dinner! I so wish I had a garden, enjoy! :)

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