Looking for a healthy yet satisfying snack or side dish? These zucchini and Suluguni cheese fritters are crispy on the outside, tender on the inside, and bursting with flavor. Whether you serve them hot with a dip or cold in a lunchbox, they’re an irresistible way to sneak more vegetables into your day.
Made with a handful of wholesome ingredients like grated zucchini, carrots, potatoes, and Suluguni cheese, this simple fritter recipe is both nutritious and delicious. Let’s dive into how you can make this addictive vegetarian treat at home.
What Is Suluguni Cheese?
Suluguni is a Georgian semi-hard brined cheese with a tangy, slightly salty flavor and a firm, stretchy texture—perfect for melting and binding. It gives these fritters a rich, cheesy bite without overpowering the vegetables.
If you can’t find Suluguni, you can substitute it with mozzarella, feta, or halloumi, depending on your taste.
Ingredients
Here’s everything you need to make about 10–12 fritters:
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1 medium zucchini
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2 medium potatoes
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1 medium carrot
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100 g Suluguni cheese, grated
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2 eggs, beaten
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2 tablespoons chopped spring onion (or chives)
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Salt, to taste
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Black pepper, to taste
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Oil, for frying (vegetable, olive, or avocado oil)
How to Make Zucchini and Cheese Fritters
Step 1: Prep the Veggies
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Wash and peel the zucchini, potatoes, and carrot.
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Grate them using a box grater or food processor.
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Finely chop the spring onions or chives.
Step 2: Remove Excess Moisture
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Place the grated vegetables in a bowl, sprinkle lightly with salt, and let them sit for 10 minutes.
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Then, use your hands or a clean kitchen towel to squeeze out the excess liquid. This step is crucial for crispy fritters!
Step 3: Make the Batter
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In a clean bowl, combine the squeezed vegetables with the beaten eggs, grated Suluguni cheese, spring onions, salt, and pepper.
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Mix until well incorporated. The batter should be thick and slightly sticky.
Step 4: Cook the Fritters
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Heat 2–3 tablespoons of oil in a non-stick skillet over medium heat.
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Scoop about 2 tablespoons of the mixture per fritter and flatten slightly in the pan.
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Cook for 3–4 minutes on each side, or until golden and crisp.
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Transfer to a paper towel-lined plate to remove excess oil.
Serving Suggestions
These fritters are incredibly versatile:
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Serve them hot as a snack or appetizer.
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Pair them with Greek yogurt, sour cream, or garlic aioli.
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Add to a salad bowl or sandwich for a protein-packed veggie addition.
Storage & Reheating Tips
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in a skillet or toaster oven to maintain crispiness.
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Freeze uncooked fritter patties for up to a month—just thaw and fry when ready.
Why You’ll Love This Recipe
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Quick to prepare (under 30 minutes)
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Kid-friendly and great for lunchboxes
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Naturally gluten-free (if using GF flour or none)
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A delicious way to use up seasonal vegetables
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Final Thoughts
Whether you’re following a vegetarian diet, looking to add more vegetables to your meals, or just craving a crunchy, cheesy bite — these zucchini and Suluguni fritters check all the boxes. Easy, flavorful, and endlessly adaptable, they’re sure to become a regular in your kitchen rotation.