If you’re looking for a delicious way to use summer zucchini and keep things light, these Zucchini Cottage Cheese Fritters are the answer. Made with cottage cheese, herbs, and pecorino, they’re crispy on the outside and creamy inside—perfect for breakfast, lunch, or an easy dinner. This article will guide you through how to make them, tips for getting the perfect texture, why they work so well with cottage cheese, and answer some common questions about fritters. You’ll also find helpful links to other zucchini and cottage cheese recipes from my kitchen that pair beautifully with this dish.
Table of Contents
Table of Contents
Zucchini Cottage Cheese Fritters from My Kitchen to Yours
Why I Love These Zucchini Fritters
Every summer, our little garden overflows with zucchini. I’m always finding new ways to use it before the kids even notice it’s in their food—and these zucchini cottage cheese fritters are a total win. The first time I made them, I was inspired by a similar recipe I’d scribbled in my notebook after a weekend with friends in Vermont. We’d picked up some creamy cottage cheese from a local dairy, and the combo with grated zucchini just clicked. They’re now a staple on our family table—golden and crisp on the edges, yet cheesy and soft in the middle.
These fritters also fit beautifully into my routine as a busy mom. They’re quick to mix together (especially when I’ve already prepped the zucchini), cook fast in a skillet, and store well for lunches the next day. I’ve made them so often, they’ve even replaced our usual pancakes during brunch. What really sets them apart is the combination of cottage cheese for moisture and pecorino for depth—a flavor balance that surprises every time.
You’ll find these fritters just as satisfying served on their own or paired with something fresh like this grilled chicken and zucchini salad or lemon-raspberry cottage cheese bake for a light finish.
Cottage Cheese as the Secret Star
Cottage cheese might not be the first thing you think of in a fritter, but it’s the secret to that creamy middle and tender bite. It also packs in protein, making the fritters more filling than traditional ones. The key is draining it well to prevent the batter from being too wet. Combined with breadcrumbs or almond flour, you get just the right amount of structure to hold it all together.
If you love cottage cheese recipes, you’ll want to check out my pumpkin cottage cheese bake and these super soft keto cottage cheese bagels. Like those, this fritter recipe proves that cottage cheese isn’t just for breakfast—it shines in savory dishes too.
Print
Zucchini Cottage Cheese Fritters
Crispy on the outside, creamy inside—these zucchini cottage cheese fritters are the perfect high-protein snack, appetizer, or light meal.
- Total Time: 20 minutes
- Yield: 9 fritters 1x
Ingredients
2 cups grated zucchini, liquids squeezed out
1 cup cottage cheese, drained
2 eggs
1/4 cup breadcrumbs (or almond flour)
1/3 cup grated pecorino cheese
2 scallions, fine chop
1 tsp Italian herb blend
salt and pepper to taste
Optional Dip: Lazy Tzatziki
Instructions
1. In a large bowl, combine zucchini, cottage cheese, eggs, breadcrumbs, cheese, scallions, herbs, salt, and pepper.
2. Mix until just combined and form 9 medium patties.
3. Heat olive oil in skillet over medium heat.
4. Cook patties for about 4 minutes per side until golden.
5. Optional: Add fresh lemon juice before serving.
Notes
Store leftovers in an airtight container.
Eat cold or reheat in a toaster oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetarian, Snacks
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 fritter
- Calories: 73
- Sugar: 2g
- Sodium: 158mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.003g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 44mg
How to Make Zucchini Cottage Cheese Fritters Perfect Every Time
Grating, Squeezing, and Mixing—The Real Secrets
Getting the texture right in zucchini cottage cheese fritters starts with one crucial step: squeezing out the moisture. Zucchini holds a lot of water, and if you skip this, your fritters will fall apart. Grate the zucchini, then wrap it in a fresh dish towel and squeeze out as much liquid as you can. This gives your fritters the structure they need to get golden and hold together in the pan.
Once your zucchini is prepped, combine it with well-drained cottage cheese, eggs, breadcrumbs, chopped scallions, grated pecorino, and your herb blend. The cottage cheese adds moisture and protein, while the pecorino sharpens the flavor. I use almond flour sometimes for a low-carb version, and both work beautifully. Stir everything until just combined—you don’t want to overmix. Then form patties gently with your hands, pressing them to stick.
If you enjoy experimenting with textures, you might also love these pineapple zucchini bread and zucchini brownies. Both are clever ways to bake with zucchini that go beyond fritters.
Cooking for the Crisp—Not the Clock
Preheat your skillet before adding the olive oil. This ensures your zucchini cottage cheese fritters sear quickly and don’t soak up excess oil. Once the oil shimmers, place the patties gently into the pan. Cook for 3–4 minutes per side until both sides are crisp and golden. Don’t rush the flip—use a wide spatula and turn gently to avoid breakage.
Let the fritters cool slightly before serving. I love adding a quick squeeze of lemon over the top, or dipping them in this Greek tzatziki dip for extra brightness. Whether you’re making these for brunch or dinner, they’ll come out crispy and cheesy every single time.
Why Cottage Cheese Works So Well in Fritters
Creamy, Light, and Packed with Protein
Cottage cheese might not be traditional in fritters, but once you try it in these zucchini cottage cheese fritters, you’ll see why it’s such a game changer. It adds creaminess without making the batter heavy. The small curds soften while cooking, creating little pockets of melty richness inside the crispy exterior.
But there’s more to it—cottage cheese is a high-protein ingredient that makes fritters more satisfying. You’re adding about 25 grams of protein to your batch with only 1 cup. That’s one reason these fritters have become a favorite lunch around here. My kids don’t even realize they’re eating something healthy.
The trick is to drain your cottage cheese. I usually let it sit in a fine-mesh strainer while prepping everything else. This removes excess liquid and helps the fritters hold together when cooked. When mixed with the pecorino and zucchini, the result is balanced and flavorful without needing a lot of added salt.
If you’re already a fan of savory cottage cheese dishes, try pairing these fritters with baked cottage cheese eggs or homemade flourless cottage cheese bread for a high-protein, low-effort meal.
Zucchini and Cottage Cheese: A Surprisingly Perfect Pair
Zucchini and cottage cheese go together better than you’d think. Zucchini’s neutral taste soaks up seasoning, while cottage cheese gives it depth and body. The texture contrast is also part of the magic—zucchini keeps things tender, while cottage cheese melts into the mix, making your fritters creamy and light.
You can even use this combo in other recipes. Try it in a crustless bake or even in savory muffins for school lunches. But when it comes to fast, skillet-crisped comfort, nothing beats these zucchini cottage cheese fritters.
Storing, Serving & Reheating Zucchini Cottage Cheese Fritters
How to Store and Reheat the Right Way
One reason I keep making zucchini cottage cheese fritters is how well they store. Once cooled, place them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. When I make a double batch, I pack a few for my husband’s lunch the next day and stash the rest for quick dinners or after-school snacks.
Reheating these fritters is easy. I skip the microwave—it makes them soft. Instead, use a countertop toaster oven or air fryer at 375°F for about 5–7 minutes. This brings back the crisp edges and keeps the inside tender. You can also heat them in a dry skillet over medium heat for a few minutes per side. If you love crispy snacks like I do, this method’s your best bet.
I usually serve leftover fritters with a salad like this grilled peach chicken salad or alongside a bowl of spicy peach salsa. It’s a fast, satisfying way to build a complete meal without much prep.
Easy Ways to Serve Zucchini Cottage Cheese Fritters
These fritters are versatile. Serve them for brunch with a poached egg, or pair them with roasted veggies for dinner. A dollop of Greek yogurt or the Lazy Tzatziki dip adds a creamy tang that complements the cheesy base. I’ve even tucked them into pita with sliced cucumber and fresh greens for a quick sandwich.
For a party appetizer, make them smaller and serve with toothpicks. They’re just as crowd-pleasing as any slider or pinwheel. Looking for more party-friendly recipes? Check out these jalapeño popper pinwheels or brie and fig crostini for perfect pairings.
Zucchini cottage cheese fritters aren’t just for one meal—they’re the kind of dish you’ll make again and again, no matter the occasion.
Frequently Asked Questions
Can you use cottage cheese in zucchini slices?
Yes! Cottage cheese adds creaminess and protein, making zucchini slices or fritters more satisfying. Just be sure to drain the cottage cheese well to avoid excess moisture in your mix.
Why are my zucchini fritters falling apart?
If your zucchini fritters are falling apart, it’s likely due to too much moisture. Always squeeze out grated zucchini thoroughly and use well-drained cottage cheese. Breadcrumbs or almond flour help bind the mixture.
Why do you put baking powder in fritters?
Baking powder gives fritters a slight lift, making them lighter and fluffier inside. While optional in zucchini cottage cheese fritters, it can improve texture if you prefer a softer bite.
What are the 5 ingredients in zucchini fritters?
A basic version includes zucchini, eggs, cheese (like cottage or pecorino), breadcrumbs or flour, and seasoning. Our zucchini cottage cheese fritters also feature scallions and herbs for added flavor.
Conclusion
These zucchini cottage cheese fritters are one of those recipes that checks every box—simple, nutritious, and totally satisfying. They use up fresh zucchini, sneak in protein-rich cottage cheese, and come together quickly in one bowl. Whether you’re cooking for kids, meal-prepping lunches, or just craving something crispy and savory, these fritters deliver. With the tips, storage suggestions, and creative pairings we’ve covered, you’ll have no trouble making them part of your weekly rotation. Be sure to explore other reader favorites like protein cottage cheese pancakes and pineapple zucchini bread for even more tasty inspiration!
For More recipes Follow me on Facebook!
