Name: Zucchini Cottage Cheese Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups grated zucchini (about 250 g), excess moisture squeezed out; 1 cup cottage cheese (about 240 g), drained; 2 large eggs; 1/4 cup breadcrumbs (or almond flour for gluten-free option)

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Zucchini Cottage Cheese Fritters are one of my go-to recipes when I want something quick, healthy, and satisfying. They’re golden and crispy on the outside, while staying soft, cheesy, and flavorful on the inside. I especially love how these fritters make it easy to sneak in more veggies without compromising taste. Whether I serve them as a snack, a light lunch, or even breakfast, they never disappoint.

Why You’ll Love This Recipe

I love how easy these fritters are to make with just a handful of ingredients. They’re low-carb, protein-packed thanks to cottage cheese and eggs, and super customizable. I also enjoy how well they reheat, making them perfect for meal prep. Plus, if I’ve got a few zucchinis sitting in the fridge, this is a delicious way to use them up without waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups grated zucchini (about 250 g), with excess moisture squeezed out
1 cup cottage cheese (about 240 g), drained
2 large eggs
1/4 cup breadcrumbs (or almond flour for a gluten-free option)

Directions

I start by grating the zucchini and using a clean towel or paper towels to squeeze out as much liquid as possible. This helps the fritters crisp up better.
In a large bowl, I mix the grated zucchini with cottage cheese, eggs, and breadcrumbs (or almond flour).
I heat a non-stick skillet over medium heat and lightly grease it with oil.
Using a spoon or scoop, I drop portions of the batter onto the skillet and flatten them slightly.
I cook each fritter for about 3–4 minutes per side, or until golden brown and crispy.
Once cooked, I transfer them to a paper towel-lined plate to drain excess oil before serving warm.

Servings and timing

This recipe makes approximately 8 fritters and serves 2 to 3 people. The total time needed is around 25 minutes — 10 minutes for prep and 15 minutes for cooking.

Variations

Cheesy Boost: I sometimes add a handful of shredded cheddar or parmesan for extra cheesiness.
Herbs & Spices: I like to throw in fresh herbs like parsley or dill, and occasionally a pinch of garlic powder or paprika for extra flavor.
Low-Carb Version: Almond flour works great instead of breadcrumbs to keep things gluten-free and lower in carbs.
Add Veggies: I’ve tried adding finely chopped spinach or grated carrots for a veggie boost.

Storage/Reheating

Once cooled, I store any leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I pop them into a skillet over medium heat for a few minutes on each side, or use an air fryer for maximum crispiness. Microwaving is okay too, but they’ll lose a bit of that crunch.

FAQs

How do I keep the fritters from falling apart?

I make sure the zucchini is properly drained, and I don’t skip the eggs — they help bind everything together.

Can I freeze zucchini cottage cheese fritters?

Yes, I freeze them in a single layer on a tray first, then transfer to a freezer-safe bag. They reheat best in the oven or skillet straight from frozen.

What can I serve with these fritters?

I like serving them with a dollop of sour cream, Greek yogurt, or even a light tomato salsa. They pair well with salad or a soup for a fuller meal.

Can I make the batter ahead of time?

I prefer cooking them fresh, but I’ve successfully made the batter a few hours in advance and kept it in the fridge until ready to cook.

Are these fritters good for kids?

Absolutely! I find they’re kid-friendly and a great way to sneak in veggies without complaints. I sometimes make them mini-sized for little hands.

Conclusion

These Zucchini Cottage Cheese Fritters are a delicious, easy way to enjoy more vegetables while still satisfying that craving for something crispy and cheesy. Whether I’m cooking for myself or feeding the family, they’re always a hit — and I love how versatile and meal-prep-friendly they are.