Mexican Zucchini Fritters
Crispy on the outside and bursting with bold, zesty flavors, these Mexican Zucchini Fritters are the perfect fusion of fresh vegetables and Mexican-inspired spices. Made with grated zucchini, a medley of chili powder, cumin, and jalapeño for a kick, and bound together with shredded Mexican cheese blend, these fritters pack a punch in every bite. The addition of cornmeal adds a delightful crunch, while fresh cilantro brings a vibrant, herbaceous note. Ready in just 35 minutes, these fritters are an easy, crowd-pleasing appetizer or a light meal when served with a tangy lime-cilantro crema or your favorite salsa. Perfect for zucchini season or any time you're craving a flavorful twist on a classic fritter!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.25 cup cornmeal
- 0.25 cup fresh cilantro
- 1 small jalapeño
- 1 large garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 0.5 teaspoon black pepper
- 0.5 cup shredded Mexican cheese blend
- 3 tablespoons vegetable oil
Instructions
Wash the zucchini and trim the ends. Grate the zucchini using a box grater and place the grated zucchini in a large mixing bowl.
Add 1 teaspoon of salt to the grated zucchini and stir to combine. Let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible and place the drained zucchini back into the mixing bowl.
Finely chop the fresh cilantro and jalapeño (remove seeds for less heat) and mince the garlic clove. Add these to the zucchini along with the eggs, all-purpose flour, cornmeal, ground cumin, chili powder, black pepper, and shredded Mexican cheese blend. Mix well to combine.
Heat a large skillet over medium heat and add 1–2 tablespoons of vegetable oil. Once the oil is hot, scoop approximately 3 tablespoons of the zucchini mixture into the skillet for each fritter. Flatten gently using a spatula to create a pancake-like shape.
Cook the fritters for 2–3 minutes on each side or until golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Serve the Mexican zucchini fritters warm with your favorite dipping sauce, such as lime-cilantro crema or salsa. Enjoy!
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 8913 mg | 388% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 42.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1054 mg | 81% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
