Make sure you really squeeze out the water from the zucchini. I usually wrap the shredded zucchini in a dish cloth and squeeze. And I also shred my zucchini in the food processor.

They are tasty though!



  • 2 small zucchini
  • 1/4 cup cornstarch
  • 1 1/2 cups grated cheddar , preferably old
  • 2 green onions , thinly sliced
  • 1 egg white


SAUCE (optional)

  • 1 lemon
  • 1/4 cup mayonnaise , preferably light
  • 1 tsp Dijon mustard , preferably grainy



  1. Preheat oven to 400F (200C). 
  2. Do not peel zucchini. Coarsely grate. Spread out over paper towels. Top with more paper towel. Press to remove excess water. Turn into a large bowl. (wrap in a dishtowel and squeeze excess water).
  3. Sprinkle with cornstarch. Toss to mix. Add cheese and onions. Stir to mix. Whisk egg white, then stir into zucchini mixture along with generous pinches of salt and pepper. 
  4. Line a baking sheet with parchment. Scoop about ¼ cup (50 mL) mixture onto baking sheet, then gently press down. Repeat with remaining mixture.
  5. Bake in centre of preheated oven until fritters start to firm up and are golden on the bottom, about 20 mins. 
  6. Turn fritters carefully; they will be soft at this stage. 
  7. Continue to bake until set and a deep golden on both sides, about 15 more min. 
  8. Let stand a couple of minutes to firm up before serving. Meanwhile, squeeze 1 tbsp (15 mL) juice from lemon into a small bowl. 
  9. Stir in mayo and mustard. 
  10. Serve fritters with a dollop of sauce.