Cottage Cheese Zucchini Fritters are crispy with a creamy center and 5 grams of protein each. Made with 5 simple ingredients in 20 minutes, they’re the easiest way to use up zucchini and boost your protein!
Why You’ll Love This Recipe
These cottage cheese zucchini fritters are everything I love in a summer recipe! Quick, easy, just 5 ingredients, no oven needed, and perfect for using up any extra zucchini!
They’re similar to my crustless cottage cheese zucchini quiche, but these zucchini fritters stand out thanks to the added protein and gooey, creamy texture from the cottage cheese.
I loved how quick and easy zucchini fritters came together! There is quite a bit of grating involved, but with so few ingredients, they are on the dinner table in no time!
The first time I tested the recipe I used barely any flour and they fell apart and stuck to the pan, so a little bit is definitely needed for structure. That said, I’ve kept it as minimal as possible to keep them lighter and higher in protein than most fritters!
Ingredients for Cottage Cheese Zucchini Fritters
I kept these healthy zucchini fritters simple with just Italian seasoning. Depending on how salty or flavorful yours is, you might want to add a little salt and pepper. But see how it goes, I didn’t need any!
See variations below for more seasoning options.
- Zucchini: You’ll need 5 medium-large store-bought or garden zucchini. They don’t need to be peeled, unless you’re using up some larger, older ones with tougher skin. Those tend to have a slightly bitter taste, so I peel them.
- Cottage cheese: Any cottage cheese will work, I like using 2% or 4%. If you don’t have cottage cheese, you can make these baked zucchini fritters instead.
- Eggs: Act as the binder and are absolutely necessary.
- Italian seasoning: I used Italian seasoning from Costco, I love how it has small pieces of dried garlic. Or when I have time, I make my own.
- All-purpose flour: Just enough to hold the zucchini patties together. You can swap in whole wheat, gluten-free, or even coconut flour, just be sure to check the variations below for the right measurements.
- Avocado oil: For frying. I also like using extra virgin olive oil.
Zucchini Tips
Here are my best zucchini tips, no salting required!
- Shred finer: I like to grate zucchini using the medium holes on a box grater. You can squeeze out more water that way, and the fritters hold their shape better than when using the large holes.
- More crispy fritters: Swap 1-2 tablespoons of the flour for cornstarch to make the outside crisp more.
- Squeeze well: The more water you squeeze out of the squash, the crispier your fritters will be. I just use my hands and work in batches, but you can use a cheesecloth.
- Speed up the process: Shred your zucchini in a food processor, then wrap it in a linen towel and squeeze out the excess liquid.
How to Make Cottage Cheese Zucchini Fritters
- Grate zucchini: Use the medium holes on a box grater. Then squeeze the zucchini dry with your hands, working in small batches.
- Mix ingredients: Combine the squeezed zucchini, cottage cheese, eggs, and Italian seasoning. Stir it all together with a spatula. Sprinkle in the flour and mix until everything is combined.
- Form fritters: Warm a large frying pan over medium heat and coat with oil. Use an ice cream scoop to scoop the batter onto the skillet then flatten each scoop into a circle. Don’t crowd the pan, I fit about 4 at a time in my skillet.
- Cook fritters: Let patties cook for 3-4 minutes until golden brown, then carefully flip and cook for another 2-3 minutes. Move the cooked ones to a plate and keep cooking the rest, lowering the heat if the skillet gets too hot.
Not Falling Apart Tip
To keep the fritters from falling apart, make sure your skillet is truly non-stick and the coating hasn’t worn off with age. I make sure the oil gets under the fritter’s surface, so I scoop the mixture on an oiled surface, not a dry one.
Variations
- Dill and feta: Add fresh dill and crumbled feta for a tangy, herby twist.
- Fresh herbs: Try parsley, chives, oregano or basil to brighten up the flavor.
- Feta or Parmesan: Mix in up to 1/2 cup of crumbled feta or fresh Parmesan cheese.
- Spices: Add a pinch of smoked paprika, cumin, or chili flakes for a little kick.
- Add-ins: Stir in chopped onion, green onions, minced garlic, or a handful of finely chopped spinach.
- Other flours: Use 3/4 cup whole wheat flour or a 1:1 gluten free flour. Coconut flour is perfect because it’s thirsty and soaks up moisture, but use less. Almond flour won’t work, it makes the fritters fall apart.
- Other vegetables: Mix in a bit of corn, or replace part of the squash with shredded carrots.
Serving Dips
These zucchini fritters make a light, healthy dinner, appetizer, side dish or quick snack. They’re even delicious cold!
My favorite way to serve them will always be with sour cream, that’s what I grew up with. But here are some healthier alternative creamy dips:
- Tzatziki sauce made with Greek yogurt
- Plain Greek yogurt
- Cottage cheese ranch dip or healthy ranch dressing
- Greek yogurt tartar sauce
- Marinara sauce
How to Store and Reheat
Store: Keep leftovers in the fridge in a sealed container with a double folded paper towel underneath. Zucchini fritters do become a bit soggy. Eat up within 3-4 days.
Freeze: Make a big batch of zucchini patties and store them in the freezer for up to 3 months. Just thaw on the counter for a few hours or in the fridge overnight.
Reheat: Cottage cheese zucchini fritters taste great cold, but you can reheat them in the microwave, oven, or a skillet with a little oil.
More Zucchini Recipes to Try
- Zucchini cheddar cottage cheese scones
- Tuna zucchini fritters
- Crustless zucchini quiche
- Zucchini lasagna rolls
Cottage Cheese Zucchini Fritters
Ingredients
- 3 pounds zucchini, 5 medium-large
- 1 1/2 cups cottage cheese
- 2 large eggs
- 2 tablespoons Italian seasoning
- 1 1/4 cups all-purpose flour
- 3 tablespoons avocado oil, for frying
Instructions
- Grate zucchini on medium-sized holes of a box grater. Squeeze dry with your hands, working in batches.
- In a large bowl, add squeezed zucchini, cottage cheese, eggs and Italian seasoning. Mix well with spatula.
- Sprinkle with flour and stir until combined.
- Preheat large skillet on medium heat. Swirl about 1/2 tablespoon of oil to coat and heat it up a bit. Using an ice cream scoop, scoop the mixture, place on a skillet and flatten into a circle with the back of the scoop. Add more fritters, I can fit 4 in one batch on my skillet.
- Cook for about 3-4 minutes or until golden brown, carefully flip and cook for another 2-3 minutes. Transfer onto a platter and repeat with remaining mixture, reducing the heat later on as skillet gets hot.
- Serve with your favorite creamy dips like tzatziki, ranch, sour cream or Greek yogurt.
Notes
- Store: Refrigerate in an airtight container lined with double folded paper towel for up to 3 – 4 days. Fritters taste good cold or reheat!
- Freeze: For up to 3 months. Then thaw on a counter for 3 hours or in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please continue to keep it real and remember to make the pasta sauce using zucchini I’m waiting for the green pasta sauce.Thanks in advance
I make these but I also add a teaspoon of baking powder to the whole wheat flour and they came out nicely and my son’s love them the reason why I tried it with the baking powder is because I had to double the recipe. Thank you for another great recipe.
Could the cottage cheese zucchini fritters be baked?
Honestly I don’t know. Maybe… Try one at 375 F. Hard to say if cottage cheese will melt too much or not.