Cheesy Zucchini Fritters
Thin zucchini egg cakes, folded around mozzarella, tomato, and dill
These are not thick patties. You swirl a zucchini-egg batter in a skillet until it laces gold, then fold it over mozzarella, a tomato slice, and dill. They stack on a platter like the photo and eat like a hand-held omelet.
About 40 minutes. Most of that is squeezing the zucchini dry so the cakes stay crisp, not soggy.
Why you’ll love these fritters
- 10g protein each – snack or light meal
- Only 4g net carbs – zucchini instead of flour
- About 40 minutes, one skillet
- Golden lace outside, melted cheese inside
- Fold and stack like the photo
- Reheat crisp in a dry pan
Health notes
- High protein: Eggs plus a mozzarella fold.
- Low carb: Shredded zucchini is the bulk. No wheat flour.
- Veg-forward: One medium zucchini per batch, plus tomato and dill.
- Six fritters: Easy to share or meal-prep.
Key element – squeeze the zucchini until it is almost dry
Salt the shreds, wait 10 minutes, then wring them in a towel. If they still drip, wring again. Wet zucchini steams the batter and the cake will not lace or fold. Dry shreds plus hot pan is how you get the gold spots in the photo.
Ingredients
Batter
- 2 medium zucchini (about 1 lb / 450g), shredded
- 3/4 tsp salt, for drawing water
- 4 large eggs
- 1/3 cup (30g) shredded mozzarella, in the batter
- 2 Tbsp chopped fresh dill
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 Tbsp olive oil or butter, for the pan
Fold filling
- 3/4 cup shredded mozzarella
- 1 small tomato, thinly sliced (6 slices)
- Extra dill to finish
Swaps
- Yellow squash: Use the same weight. Squeeze it just as dry.
- Cheddar: Swap mozzarella for sharp cheddar in the fold.
- No tomato: Fold with cheese and dill only, or add a thin ham slice.
- Herb swap: Chives or parsley if you do not have dill.
Instructions
| 1 | Salt and squeeze. Shred the zucchini. Toss with 3/4 tsp salt and rest 10 minutes in a colander. Wring hard in a clean towel until almost no water comes out. This step makes or breaks the batch. |
| 2 | Mix the batter. Beat the eggs. Stir in the dry zucchini, 1/3 cup mozzarella, dill, pepper, and garlic powder. The mix should look like a loose omelet, not a dough. |
| 3 | Cook thin cakes. Heat a nonstick skillet over medium. Wipe with oil. Pour about 1/3 cup batter and swirl into a thin 6-inch round. Cook 2 to 3 minutes until the edges lace and the top looks set. Flip 45 to 60 seconds. |
| 4 | Fill and fold. On the cooked side, add a pinch of mozzarella, one tomato slice, and a pinch of dill. Fold in half like a taco. Press 20 seconds so the cheese melts. Move to a plate. |
| 5 | Finish the stack. Repeat to make 6. Keep finished fritters on a warm plate. Serve right away, or hold in a 200 F oven for 10 minutes. |
Pro tips
- If the first cake sticks, the pan was not hot enough. Wait 30 more seconds.
- Do not crowd. One cake at a time keeps the lace even.
- A thin cake folds. A thick cake cracks. Use 1/3 cup, not a ladle dump.
- Pat tomato slices dry so they do not steam the fold.
- Leftovers reheat in a dry skillet, 1 minute a side. The microwave makes them limp.
Nutrition
| Nutrient | Per fritter (1/6) |
|---|---|
| Calories | 145 |
| Protein | 10g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 310mg |
Estimates with 4 eggs and part-skim mozzarella. Zucchini size and cheese brand will shift the numbers.
Variations
Ham and Swiss
Fold with a thin slice of ham and Swiss instead of tomato.
Feta dill
Swap the fold cheese for crumbled feta and extra dill.
Spicy
Add a pinch of chili flakes to the batter and a few jalapeno rings in the fold.
Mini rounds
Make 12 smaller cakes (2 Tbsp each) and skip the fold. Serve as bites with sour cream.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Reheat in a dry skillet 1 minute a side |
| Freezer | Up to 1 month | Freeze unfolded cakes; thaw, fill, and warm |
| Best eaten | Same day | The lace is crispest right off the pan |
FAQ
Test your knowledge
5 quick questions about these fritters
1. Protein per fritter?
2. Net carbs per fritter?
3. Why salt the zucchini first?
4. How much batter per cake?
5. When do you fold?
