Zucchini, Bacon and Cheese Fritters and Potato Rösti Recipes | Barbara Bakes (2024)

Zucchini Fritters with bacon and cheese are a fun simple way to use up summer’s favorite vegetable. You’ll be surprised at how easy they are to make and how nicely they go with other summer dishes.

Zucchini Fritters

Zucchini is one of the best vegetables of summer because you can turn it into no less than one million different things. Sweet, savory, healthy, butter loaded, and everything in between; you can do it all with zucchini.

These zucchini fritters are extra delicious because they have bacon and cheese added to them. Serve them as a side or the main dish, both work great.

How to make Zucchini Fritters:

1. Remove the extra moisture from the zucchini (salting it first is a trick to make sure you get lots of that water out!).
2. Mix all of your ingredients together in a bowl.
3. Press the mixture into patties.
4. Cook the patties in a little oil in a hot pan until they are perfectly crisp.
5. Serve warm and enjoy. It’s really simple!

Tips and Tricks for this recipe:

• Patty mixtures should be kept as cold as possible while preparing them, and kept cold until you cook them. The cold helps bind the ingredients together.Usually patties should be rested (about an hour) before cooking they “firm” up during this time, a good technique to use if your patty is soft. Always wrap patties they can dry out if left in the fridge uncovered.
• Don’t over-mix the ingredients the resultant mixture will be heavy and dense.
• Make all the patties the same size so they will cook at the same rate. To get even-sized patties, use measuring cups or spoons to measure out your mixture.
• Dampen your hands when shaping patties so the mixture won’t stick to your fingers.
• Do not overload the frying pan which allows steam to be trapped near the cooking food which might lead to the patties being steamed instead of fried.
• When the raw patty hits the hot cooking surface it will stick. And will stay so until the patty crust forms so causing a non-stick surface on the patty at this point you can lift the patty easily without sticking. So wait until the patties (with a gentle shaking of the pan or a light finger-twist of the patty) release themselves naturally from the frying pan surface (maybe a minute or two for meat patties maybe 3-6 minutes for a vegetable patty). If you try to flip it too early the burger will fall apart. The secret is to wait for the the patty to naturally release itself from the pan surface then flip it over once.
• Check the temperature of the oil by placing a few breadcrumbs into the pan they should take 30 seconds to brown.
• If you need to soak up excess oil place the patties on a rack to drain, do not place onto paper towels since steam will be trapped which can make the patty soggy, if you need to just press off the excess oil with paper towels then place onto a rack.

Frequently Asked Questions:

More Zucchini Recipes:

• Stuffed Zucchini Boats
• Farmers’ Market Tomato and Zucchini Quiche
• Chocolate Chip Chocolate Zucchini Bread
• Cinnamon Zucchini Coffee Cake

If you’ve tried thiseasy zucchini fritter recipeor any other recipe on Barbara Bakes, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me onInstagramso I can repost on my stories.