Here’s a crispy zucchini & suluguni cheese fritters recipe — savory, golden, and perfect as a snack or light meal 🧀🥒
(Suluguni melts beautifully, so these are extra good!)
Zucchini & Suluguni Cheese Fritters
Ingredients
- 2 medium zucchini
- 150–200 g suluguni cheese, grated
- 1 large egg
- 2–3 tbsp all-purpose flour
- 2 tbsp green onions or fresh herbs (dill or parsley work great)
- 1 clove garlic, grated or minced
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
Instructions
- Prepare the zucchini
- Grate zucchini on the coarse side of a grater.
- Sprinkle lightly with salt and let sit 10 minutes.
- Squeeze out as much liquid as possible using your hands or a clean towel.
(This step is key for crispy fritters.)
- Make the batter
- In a bowl, combine squeezed zucchini, grated suluguni, egg, flour, herbs, garlic, pepper, and a little salt.
- Mix until just combined. The mixture should be thick but spoonable.
- Heat the pan
- Heat a skillet over medium heat with enough oil to coat the bottom.
- Fry the fritters
- Drop spoonfuls of batter into the pan and gently flatten.
- Fry 2–3 minutes per side, until golden brown and crispy.
- Drain & serve
- Transfer to paper towels or a rack.
- Serve hot while the cheese is melty.
Serving Ideas
- With sour cream or yogurt sauce
- With garlic yogurt or tzatziki
- As a side for grilled meats
- With a squeeze of lemon
Tips & Variations
- Extra crispy: add 1 tbsp cornstarch instead of extra flour.
- No suluguni? Use mozzarella + a little feta.
- Herby version: dill is very traditional and tastes amazing here.
- Oven option: bake at 400°F (200°C) for ~18–22 minutes, flipping once.
If you want, I can also give you a Georgian-style version, a gluten-free version, or a baked air-fryer version.
