Give it up, my spicy friend! You cannot resist the siren call of these Spicy Jalapeño & Cheddar Zucchini Fritters. I’m telling you, they are a total game-changer for your snack life. If you’re looking for another fantastic fritter recipe, you have to try these delicious fresh peach fritters for a sweet twist.
Imagine this: crispy, golden edges giving way to a soft, cheesy, and gloriously green center. Then, BAM! A kick of jalapeño heat that makes your taste buds do a happy dance. These are not your average, sad veggie patty. Oh no. These are flavor-packed, crispy little clouds of joy.
We’re making magic today. And I am SO ready for it. Are you?
Recipe Overview
- Cuisine: American Fusion
- Category: Appetizer / Snack / Light Dinner
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: Makes about 12-14 fritters
Do You Love This Recipe Too?
Okay, full confession. My garden zucchini plants basically staged a hostile takeover last summer. I had zucchinis hiding everywhere! When I’m not making these fritters, I love turning my garden bounty into a moist and delicious snickerdoodle zucchini bread.
I was drowning in them. Then, in a moment of spicy, cheesy inspiration, these fritters were born. Now, I actually pray for a zucchini glut every year just so I have an excuse to make these on repeat.
They’re that good. My family fights over the last one. Every. Single. Time.
My Shopping List for This Recipe
This is the fun part! We’re grabbing fresh, simple stuff. The star is, of course, our humble zucchini. Don’t forget the cheddar and jalapeños for that signature punch!
Let’s Get Your Ingredients Ready
Gather everything on your counter. Trust me, it makes the process so much smoother and faster. Let’s get prepped!
- 3 medium zucchinis, grated (about 4 cups packed)
- 1 teaspoon salt, for sweating zucchini
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (for that perfect crunch!)
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, finely diced (seeds removed for less heat)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon baking powder
- Olive oil or avocado oil, for frying
- For serving: sour cream or Greek yogurt mixed with a squeeze of lime
Bringing This Recipe to Life (Step-by-Step)
Here we go! The moment of truth. Follow these steps and you’ll have perfect, crispy fritters. I believe in you!
Spicy Jalapeño & Cheddar Zucchini Fritters Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Spicy Jalapeño & Cheddar Zucchini Fritters Recipe!
Nutrition Information
- Preheat your oven to 200°F (95°C). This is our secret warming drawer for finished fritters!
- Grate your zucchini into a large colander. Toss it with the 1 tsp of salt and let it sit for 10 minutes. This pulls out the water.
- After 10 minutes, take handfuls of the zucchini and SQUEEZE it like you mean it. Get out as much liquid as you can. This is the most important step for crispiness!
- In a large bowl, whisk the eggs. Add the squeezed-dry zucchini, flour, cornmeal, cheddar, jalapeños, green onions, garlic, pepper, paprika, and baking powder.
- Mix it all together until just combined. Don’t overmix! The batter will be thick and chunky.
- Heat a large skillet over medium heat. Add enough oil to generously coat the bottom.
- Once the oil is shimmering, scoop 1/4 cup portions of batter into the pan. Gently press them down into patties.
- Fry for 3-4 minutes per side, until deeply golden brown and crispy. Transfer to a wire rack on a baking sheet and keep warm in the oven.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve immediately with that cool lime crema. Get ready for applause!
Fun Variations to Try Next Time
Once you master the basic recipe, play around! It’s your kitchen. Make it fun.
Swap the cheddar for pepper jack cheese. Double the heat! It’s a fantastic twist.
Add a can of drained corn kernels. You’ll get sweet little pops in every bite. Hello, zucchini corn fritters!
Mix in 1/2 cup of cooked, crumbled bacon or plant-based bacon bits. Because bacon makes everything better.
How to Store, Freeze, and Reheat
Got leftovers? (Doubtful, but let’s pretend!). Here’s how to keep the magic alive.
Store cooled fritters in an airtight container in the fridge for up to 3 days.
To freeze, lay them in a single layer on a baking sheet until solid. Then bag them up. They’ll keep for 2 months.
Reheat in a toaster oven or regular oven at 375°F until hot and crispy again. The air fryer is also a total hero for this!
NUTRITION INFORMATION
- Calories: ~110 per fritter
- Carbohydrates: 9g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 2.5g
- Fiber: 1g
- Sugar: 1g
A Quick Q&A on This Recipe
Can I bake these instead of frying?
You can! For a lighter version, brush them with oil and bake at 400°F on a parchment-lined sheet for 20-25 mins, flipping halfway. They won’t be *quite* as crispy, but still delicious!
My batter seems too wet. Help!
No panic! Your zucchini might still have some water. Just add another tablespoon of flour and cornmeal until the mixture holds together when you squeeze a bit in your hand.
What’s your perfect dipping sauce?
I’m a simple gal. I mix full-fat Greek yogurt with lime zest, a squeeze of juice, salt, and a pinch of cumin. It’s cool, tangy, and cuts the heat perfectly. You’ll love it!
And there you have it! My absolute obsession in recipe form. These fritters are the answer to “what’s for a snack?”, a meatless Monday, or a party appetizer that will disappear in seconds. If you’re in the mood for another one-pot wonder with a serious kick, this spicy chicken taco soup is a flavor explosion you need to try.
They are everything I want in a bite: crispy, cheesy, spicy, and totally satisfying. I am so excited for you to try them. Your kitchen is about to smell incredible.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
