These savory zucchini and cheese fritters are a delightful twist on the classic pancake, perfect for a quick and delicious meal.
Grate the zucchini using a grater and place it in a clean kitchen towel. Squeeze out as much moisture as possible.
Removing excess moisture from the zucchini ensures the fritters hold together and become crispy.
In a mixing bowl, combine the grated zucchini, egg, finely chopped onion, shredded cheddar cheese, dried oregano, cayenne pepper, and flour. Mix until well combined.
Mix gently to avoid overworking the batter, which can make the fritters dense.
Heat butter in a skillet over medium heat. Scoop portions of the mixture into the skillet, flattening them slightly with a spatula.
Cook in batches to avoid overcrowding the skillet, which can lower the temperature and make the fritters soggy.
Cook each fritter for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Keep the cooked fritters warm in a low oven while finishing the rest of the batch.
Serve the fritters warm with a dollop of sour cream or your favorite dipping sauce.
Garnish with fresh herbs like parsley or chives for an extra touch of flavor and presentation.
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