Zucchini Fritters, with Manchego, Rosemary, and Thyme

1 Oct

What am I gonna do with this!?! Basta, ya! As enormous bats of zucchini continue to be a big part of our C.S.A. pick-up this summer-into-fall, we start to get desperate for different ways to prepare them. I generally grate them into salads (I dislike raw zucchini, but grated into a salad makes it much more texturally appealing for me!), my dad grills them with just a bit of oil, or we roast them.

Grated zucchini

As much as I adore absolute simplicity in food — from both a preparation and a consumption standpoint — enough is enough. One does need to mix it up a bit, and try new techniques, too. So it was time to be inspired by a recipe for zucchini fritters I saw recently at Emmy Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my favorite). Both recipes seemed simple enough, a lovely change for us over here, and as they are pan-fried, I thought I was in with a chance at getting Leandro to try veggies this way.

I was wrong about Leandro, who refused outright to even smell them, but two out of three ain’t bad. This was quite simple to make and was a welcome new take on vegetables for us. I seasoned them a bit differently – using Manchego – Spanish sheep cheese -, and the herbs that complement it best: rosemary and thyme, which happily are still going strong in my containers on the stoop.

Fritters frittering away!

I was happy that they taste good hot or at room temperature, and they came in handy, because we served them to Colombian friends who have just returned from an extended visit to their country and dropped by to say hello and bring coffee.

It is very easy to fry these zucchini fritters up fast.

They went over very well!


Zucchini Fritters with Manchego, Rosemary, and Thyme

4 Cups grated zucchini (scrubbed, but not peeled)

1 Cup grated Manchego cheese

1 Tbs fresh thyme leaves, chopped

1 tsp rosemary leaves, chopped (2 tsp if using fresh)

1 Cup flour

3 beaten eggs

1-2 generous pinches salt


Vegetable oil

Put all ingredients in a large bowl and mix well.

Heat a scant teaspoon of oil on a nonstick skillet at medium high. Set up a plate with paper towels to absorb extra oil. You will be working in batches, so using a large spoon, put dollops of batter on the skillet to make disks about 1/2-inch thick. Cook about four minutes on each side lowering heat if they seem to be browning too fast. Remove and place on paper towels. Check to make sure you have a bit of oil left in the pan (you may need to heat more), and continue until the batter is done. Serve hot or at room temperature.

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25 Responses to “Zucchini Fritters, with Manchego, Rosemary, and Thyme”

  1. harlemfoodlocal October 17, 2012 at 9:24 pm #

    My mom made a (very simple cheese-less) variation of these growing up…brings me back. They look so good

  2. ceciliag October 4, 2012 at 11:45 am #

    I also really like zuchinni in a fritter, so tasty and good to reheat too. This is a lovely recipe to try, esp with the rosemary, my favourite herb! c

    • Natalia at Hot, Cheap & Easy October 4, 2012 at 11:48 am #

      Thank you Cecilia! I will definitely be doing variations on this theme. Might have to do a few with peeled zucchini…Leandro wouldn’t try it because of the green bits (which makes no sense to a grown-up who knows very well that he loves spinach, chard, kale, asparagus, and broccoli!).

      • ceciliag October 4, 2012 at 2:14 pm #

        Those kids! he is good with his veges though.. c

  3. susartandfood October 3, 2012 at 12:40 pm #

    Zucchini is my fav veggie. These look absolutely delish. Will definitely try.

    • Natalia at Hot, Cheap & Easy October 4, 2012 at 5:58 am #

      Thanks for the visit…let me know if you change it up at all! Always looking for interesting new flavors….

  4. Bluejellybeans October 3, 2012 at 12:10 pm #

    ¡Me encanta! Natalia, esta receta es fantástica. De hecho la voy a hacer esta noche, pero voy a intentar dejar fuera la harina…no carbs! Espero que sólo con el queso aguanten bien. Si me funciona sin harina, haré un montón y así tendré una reserva para cuando el hambre ataque 😉

    • Natalia at Hot, Cheap & Easy October 4, 2012 at 5:59 am #

      déjame saber! Te envié un email a bluejellybeans…¿lo recibiste? Es para ver si intercambiamos un poco…

  5. Ashley October 2, 2012 at 4:18 pm #

    Looks yummy…I think I’ll try making these next week. Thanks!

  6. inherchucks October 2, 2012 at 3:13 am #

    Oh man these look good. Here’s to hoping I get some zucchini this week (fingers crossed…)

    Thanks for sharing 🙂

  7. Stacy Whitman October 2, 2012 at 12:10 am #

    Wow, I’m definitely going to have to try these. They look AMAZING!!!

  8. twbarritt October 1, 2012 at 10:02 pm #

    Zucchini and manchego??!! I’m in love.

  9. thewindykitchen October 1, 2012 at 5:50 pm #

    these look tasty! I love Manchego cheese 🙂

  10. Mad Dog October 1, 2012 at 9:34 am #

    I love the sound of those – to die for!


  1. Crunchy Creamy Zucchini Corn Fritters | Hot, Cheap & Easy - June 8, 2013

    […] the following recipe is also an end-run around my son’s refusal to try my zucchini fritters (with manchego and rosemary!) in the past. I included the zucchini and didn’t tell him until […]

  2. What’s Cooking: October 2012, Week 1 « Emmy Cooks - October 4, 2012

    […] Natalia of Hot Cheap & Easy was inspired to create her own version of these zucchini fritters.  Hers have manchego, rosemary, and thyme–yum! […]

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