- 1 egg
- 1 1/4 cup zucchini, grated and squeezed
- 1/2 cup cream cheese (can be substitute with dairy free cream cheese)
- 1/4 cup breadcrumbs, plus extra for coating
- For extra flavor you can add 30g (1/2 us cup) of grated Parmesan
- 2-3 TBS Olive oil of your choice
- Salt and pepper to taste.
In a large bowl add grated zucchini, cream cheese, egg, breadcrumbs (salt & pepper and Parmesan if desired) and mix well until completely combined.
Roll the mix into 10 walnut-size balls, slightly press them with your hands and coat both sides with a little of breadcrumbs. Place them on a baking sheet.
Bake or air-fry at 350°F for 15-20 minutes, or until lightly browned.
Or, warm the olive oil in a large skillet over medium-high heat. Scoop tablespoonfuls of the zucchini mixture, roll into 10 walnut-size balls, slightly press them with your hands and coat both sides with a little of breadcrumbs. Place the bites into the hot skillet in batches and cook for 2 minutes on each side, or until golden brown.NOTE
If you've ever made zucchini fritters, you know that they can vary a bit in quality. They sometimes turn out perfectly, but other times they get a little soggy. Once the zucchini has been shredded, it's crucial to make sure the water has been removed. This is almost always the key step in working with zucchini.
It’s best to let the mixture rest for about an hour in the refrigerator before making the balls.
You can serve it as an appetizer or side dish. These fritters are best when served fresh and warm...Bon Appétit!