Less Noise, More Green: Jalapeno and Cheddar Zucchini Fritters

Thursday, August 27, 2015

Jalapeno and Cheddar Zucchini Fritters

Jalapeno and Cheddar Zucchini Fritters Recipe

Zucchini fritters are exactly what you need to make when the summer squash shows no sign of stopping. This recipe uses a full pound and a half of squash which will put a good dent in the green and yellow pile on the kitchen counter. The fritters freeze well so double or triple the recipe and make your kitchen a zucchini free zone, at least for a day or two!

Jalapeno and Cheddar Zucchini Fritters Recipe

 Jalapeno and Cheddar Zucchini Fritters

(Adapted from a Bon Appetit recipe)

11/2 lbs zucchini and yellow squash, grated
1/2 tsp. salt
1 egg
1/4 cup flour
1 tbsp. cornstarch
1 cup sharp cheddar cheese, grated
2 jalapeno peppers, minced. Remove seeds to reduce the heat.
Salt to taste

Jalapeno and Cheddar Zucchini Fritters Recipe
Place the squash in a sieve over a bowl and mix in the salt. Leave to drain for 15 minutes. Gently squeeze as much of the remaining liquid out of the squash as you can.

Put in a large bowl with all the other ingredients and combine well.

Jalapeno and Cheddar Zucchini Fritters Recipe
Heat oil in a large skillet over medium heat. Add the mixture to the pan in large spoonfuls. Don't crowd the pan. Let the fritters brown which should take 2-3 minutes, then turn and cook for another couple of minutes. place on a towel to drain. Repeat until all the mixture is used.

Serve immediately with salsa, guacamole or sour cream.

Serves 2-3 as a main dish.

Looking for more recipes to use up the zucchini tsunami? Read my post on 15 Ways with Zucchini.



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Jalapeno and Cheddar Zucchini Fritters Recipe


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  2. I am growing a ton of jalapenos this year and they are almost ready to pick. This sounds like a great recipe to try. Thanks for posting it!

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