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Home » Vegetable

Published: Aug 1, 2019 · Modified: Oct 18, 2024 by Kathy

Zucchini Fritters With Cheese

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A stack of zucchini fritters.

Zucchini Cheddar Pancakes are made with fresh zucchini and shredded cheddar cheese. These tasty zucchini fritters are perfect to eat as an appetizer or a side dish. 

A stack of zucchini pancakes on a white plate.

Game Changing Zucchini Pancakes

These delicious zucchini pancakes are also called zucchini fritters. They are made with just a few simple ingredients and are loaded with fresh zucchini and lots of cheese.

I had never had a zucchini pancake until I met Rod. We had a bumper crop of zucchini one summer and were trying to use as much of it as possible.

Rod decided to make zucchini cheddar pancakes. They were an instant hit and have become a staple every summer since. My kids loved them, but they absolutely insisted they be served with syrup (because they were pancakes!)

I love them with a simple lime crema or lime sour cream. The crema is made with sour cream, lime juice and zest and a bit of fresh cilantro. You may also want to try serving with basil aioli or chipotle mayo.

Zucchini Pancake Recipe Ingredients

Ingredients for making zucchini pancakes.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Zucchini - Use freshly grated zucchini. Yellow crook neck squash can also be used.
  • Cheese - I like to use sharp cheddar cheese. You can also use medium cheddar, colby, or pepper jack.
  • Eggs - The eggs are a binder and help keep everything together.
  • Flour - All-purpose flour is used in this recipe. You could also use gluten-free flour.

How to Make Zucchini Fritters With Cheese

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  1. Grate the zucchini. Sprinkle with salt and let rest for 10 minutes.
  2. Drain off any liquid and place the zucchini on a clean towel. Squeeze out any moisture. The liquid is a beautiful green color!
Green liquid in a white bowl.

3. Place zucchini in a bowl and sprinkle with flour. Toss to coat.
4. Add cheese and toss together.
5. Lightly beat eggs, add salt, and then mix into the zucchini.
6. Form large scoops of the zucchini mixture and place in a preheated skillet that has been greased lightly. Flatten each scoop so it forms a pancake shape.
7. Cook for 3-4 minutes per side or until each side is golden and the pancake is cooked through.

Zucchini batter in a bowl.
Scoops of batter in a skillet.
Flattening the pancakes with a fork.
Cooked zucchini fritters in a skillet.

Zucchini Pancakes Recipe Tips

  • Zucchini is approximately 95% water. Try to squeeze as much water out of the zucchini as possible.
  • Use an ice cream scoop or a cookie scoop for evenly sized pancakes.

Zucchini Pancakes Variations

These zucchini pancakes would be delicious with pepper jack cheese or for a very different taste, try Swiss cheese. 

Finely chopped onions or fresh chives would also be delicious. And if you want to spice these pancakes up a bit, add some roasted jalapenos or peppers.

How to Serve Zucchini Pancakes

Zucchini pancakes can be served in a variety of ways. My kids love them with maple syrup. They insisted on this because we’ve always called them pancakes! I love them with sour cream mixed with lime juice and fresh cilantro. These zucchini pancakes are also delicious plain.

How to Store Zucchini Pancakes

How do I reheat zucchini pancakes?

Place fully cooked pancakes on a baking sheet and place in a 375°F oven for 10-15 minutes until heated through.

Can zucchini pancakes be frozen?

Yes! Allow the pancakes to fully cool then place in a single layer in a freezer-safe bag or container.

More zucchini recipes

  • Fried Zucchini
  • Roasted Zucchini
  • Banana Zucchini Bread
  • Zucchini Bread with Chocolate Chips
  • Lime Zucchini Bread
  • Chocolate Zucchini Muffins
Two zucchini fritters on a plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my vegetable recipes!

  • A broccoli casserole topped with toasted breadcrumbs.
    Broccoli Gratin
  • Green beans in a white bowl.
    Garlic Green Beans
  • Roasted broccoli on a white plate.
    Oven Roasted Broccoli
  • A large pot filled with baked beans.
    Old Fashioned Baked Beans
A stack of zucchini pancakes on a white plate.

Zucchini Pancake

Kathy Berget
A savory zucchini pancake
5 from 38 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 6 pancakes
Calories 85 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Grater
  • Cookie Scoop
Prevent your screen from going dark

Ingredients
 
 

  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 teaspoon salt (for sprinkling on grated zucchini)
  • ½ cup flour
  • 1 cup cheddar cheese (grated)
  • 2 whole eggs (lightly beaten,)
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

Instructions
 

  • Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
    2 cups grated zucchini, 1 teaspoon salt
  • Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
  • Sprinkle flour over zucchini and toss to coat.
    ½ cup flour
  • Mix in cheese.
    1 cup cheddar cheese
  • Add eggs and mix until incorporated.
    2 whole eggs
  • Mix in salt and pepper.
    ⅛ teaspoon salt, ⅛ teaspoon pepper
  • Place heaping scoops of mixture onto a hot, lightly greased skillet. Flatten out scoop to make a flat pancake.
  • Cook for approximately 3 minutes per side or until golden and fully cooked through.

Notes

 
 
Serve with Lime Crema - To make the crema, take ¼ cup sour cream and mix in juice from ½ lime, zest from ½ lime and a tablespoon of chopped cilantro.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 85kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 3gCholesterol: 15mgSodium: 411mgPotassium: 22mgVitamin A: 140IUCalcium: 102mgIron: 0.5mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Update: This post was originally published in August 2016. The post and recipe have been updated. 

 

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Reader Interactions

Comments

  1. Pat says

    July 21, 2021 at 3:23 pm

    These were great. Since we are on a very low sodium diet, instead of putting salt on the shredded zucchini to leach out the liquid, I put the shredded zucchini on a baking tray covered with a silicone mat and baked at 275 for about 15 min. It worked great that way. We will definitely have these again. Thanks for sharing!

    Reply
    • Kathy says

      July 22, 2021 at 5:34 am

      Pat,
      That is a brilliant idea!!! I am so glad you found a way to make this recipe work for you. I'm sure others will be able to use your tip as well!
      Thanks,
      Kathy 🙂

      Reply
  2. Linda in Oregon says

    May 10, 2021 at 7:13 pm

    5 stars
    This was fantastic! My husband said it is now his favorite way to prepare zucchini, and my 13 year old daughter ate every bite. I made no alterations at all to the pancake recipe, but I did alter the creme. First, I used greek yogurt instead of sour cream. Then I thought, why not put maple syrup IN the sauce? Then you have sweet and tangy. I added in just a drizzle, probably about 1tsp, maybe 1-1/2. I was also out of fresh lime, so subbed fresh lemon (but I bet lime with the maple would be just as good, will try next time), and just a small pinch of salt to make the flavors pop. Will keep this sauce in mind for lots of future veggie dishes. Thanks for this great recipe!

    Reply
    • Kathy says

      May 10, 2021 at 7:19 pm

      Thanks so much, Linda! I love what you did with the sauce! Such a brilliant idea adding the maple syrup! My kids would love it! Thanks for your comment! 🙂

      Reply
  3. Jenny Lovette says

    September 09, 2020 at 12:00 pm

    5 stars
    These were really good! I also substituted almond flour for regular flour with good results to make them Keto-friendly. The only thing that confused me is that it didn’t say “sprinkle the shredded zucchini with 1tsp. salt” so I just sprinkled some on and waited the 10 min. Then when it came time to mix everything I added the 1tsp. salt to the batter and it was too salty. I learned my lesson.

    Reply
    • Kathy says

      September 09, 2020 at 5:19 pm

      Hi Jenny,
      Thanks for leaving a comment. These are one of our favorites to make with all the garden zucchini we get! I've updated the recipe slightly to make the salt less confusing. Sprinkle the full teaspoon over the shredded zucchini and add 1/8 of a teaspoon of salt to the patties themselves. Hope that helps, Kathy

      Reply
  4. Kathy says

    September 05, 2020 at 12:34 pm

    5 stars
    This is my first time at your website. I have not made the zucchini pancakes yet, but still gave it 5 starts because the person that linked the recipe to your site said they were amazing. She has a you tube channel, and is keto. So to make your recipe keto friendly she just subbed out the regular flour for almond flour.
    I will be making them soon but after looking over your recipe, I wanted to also say thank you for including in the notes section that the 2 medium zucchini should yield about 2 cups of shredded zucchini. I find that SO helpful because you never know what size zucchini the stores might have. I've always wondered why other recipe creators don't do this. But I did notice you didn't do that with the lime juice and zest. Because some times I get a tablespoon from a half of lemon or lime and other times I get two tablespoons , depending on how juicy it is. So that would be another appreciated hint if you could include the amount of juice you used in your crema . I'm definitely going to make that too, because it sounds delicious.

    Reply
    • Kathy says

      September 06, 2020 at 6:23 am

      Thanks for you comment! I appreciate your feedback. You will need approximately 1 Tablespoon of lime juice and one teaspoon of lime zest. I will update the recipe card. Let me know how these turn out! 🙂

      Reply
      • Kathy says

        September 06, 2020 at 7:16 pm

        5 stars
        Came back to let you know that I made them tonight. I made a half recipe, so I shredded and measured out 1 cup zucchini, sprinkled 1/2 tsp salt over them in a colander as the recipe says. After ten minutes I squeezed them and was afraid I hadn't shredded enough zucchini because after squeezing there seemed to be a little over 1/4 cup of zucchini after the water got squeezed out. But mixed them up with the other ingredients and fried them and they were really good.
        My husband tried one , he's the big one in our family for fried zucchini . He just slices them and then dips them in egg and cracker crumbs and fries them. He says he likes these better then his way and wants to make some tomorrow night 😀 So I'd say you got lots of thumbs up from this house. And we both loved the crema as well. I was sad I didn't have fresh cilantro, but it was still great. Will be getting some cilantro next store order. Thank you so much!

      • Kathy says

        September 07, 2020 at 5:41 am

        Thanks so much! So glad it was a hit in your house. I appreciate you leaving a comment and letting me know. 🙂

  5. Julie Hurrell says

    August 10, 2020 at 1:13 pm

    Just eating them now, they are delicious

    Reply
    • Kathy says

      August 10, 2020 at 7:03 pm

      Thanks, Julie! 🙂

      Reply
  6. Wendy says

    July 08, 2020 at 5:25 pm

    5 stars
    Loved the zucchini pancakes

    Reply
    • Kathy says

      July 09, 2020 at 1:48 pm

      Thank you!

      Reply
  7. Hope says

    September 28, 2019 at 3:26 pm

    What would you estimate the total cups of zucchini would be?

    Reply
    • Kathy says

      September 28, 2019 at 4:39 pm

      You will have between 1 1/4 and 1 1/2 cups of grated zucchini before you squeeze out the liquid.

      Reply
  8. Mary Ann | The Beach House Kitchen says

    August 01, 2019 at 11:54 am

    5 stars
    I woiuld devour that stack in seconds Kathy. These sound delicious and zucchini happens to be one of my favorites!

    Reply
    • Kathy says

      August 02, 2019 at 5:56 am

      The do disappear quickly!

      Reply
  9. Karen says

    February 23, 2019 at 7:33 am

    I have been making something like these for a while. I freeze a batch and pull them out for a quick add to dinner. They make an EXCELLENT base for eggs benny instead of an English muffin. Really flavourful .

    Reply
    • Kathy says

      February 23, 2019 at 4:43 pm

      That's a great idea! I love the idea of having them frozen so you can have something delicious on the table in a flash! Thanks for the tip!

      Reply
  10. Ali says

    February 22, 2019 at 4:12 pm

    5 stars
    Hi! These sound great! Do you think this would work with almond flour or coconut flour to make it low carb? Thanks!

    Reply
    • Kathy says

      February 22, 2019 at 4:18 pm

      Hi Ali,
      I'm afraid I have not used almond flour or coconut flour before so I don't know how they would work in these pancakes.
      Thanks for asking!
      Kathy

      Reply
  11. Fred G says

    November 27, 2018 at 10:06 am

    5 stars
    Sounds like a good lunch for family and friends

    Reply
  12. Adina says

    August 28, 2016 at 5:31 am

    Such good looking zucchini pancakes, that yellow cheddar looks amazing. So nice to have so much growing in your own garden, I would love to have that!

    Reply
    • Kathy says

      August 29, 2016 at 6:25 pm

      I just wish we could extend the season. We get a ton all at once and then nothing!

      Reply
  13. Megan - The Emotional Baker says

    August 26, 2016 at 4:09 am

    This sounds like such a great way to use extra zucchini! I bet these are so tasty 🙂

    Reply
    • Kathy says

      August 29, 2016 at 5:50 pm

      We loved 'em! 🙂

      Reply
  14. CakePants says

    August 25, 2016 at 7:34 pm

    Oh gosh, these look SO good - and I say that as someone who doesn't even really like zucchini all that much! I do love a good zucchini fritter or pancake, though, and I'm certainly not going to say no to zucchini *cheddar* pancakes. I hope the start of the school year goes smoothly for you!

    Reply
    • Kathy says

      August 25, 2016 at 8:36 pm

      Zucchini is a whole different vegetable when made into different foods. Add a little cheddar and it makes it even more delicious!

      Reply
  15. Rachelle @ Beer Girl Cooks says

    August 25, 2016 at 10:40 am

    Now those are my kind of pancakes! I tried to grow some zucchini and squash this year, but it was a bust. I kept getting flowers but I don't think they got pollinated. I'm going to have to pick some up at the farmer's market so I can make these delicious cheesy zucchini pancakes! Good luck with back to school!

    Reply
    • Kathy says

      August 25, 2016 at 8:36 pm

      Or just let your friends and neighbors know that you are in need of some zucchini....you just might receive a box full!

      Reply
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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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