Start by spreading the grated zucchini on a clean dish towel, letting it sit for a few minutes as the oven preheats to 400 degrees F. This step helps to draw out the excess moisture, ensuring your fritters won't be soggy.
Next, grease 6 cups of a muffin tin. This will create perfect little portions that are easy to remove after baking.
Once your zucchini has sat for a bit, roll it up in the towel and press to remove as much moisture as possible. Measure out 1 cup of the now-dried zucchini and place it in a medium mixing bowl.
Add the egg, shredded cheddar cheese, whole wheat flour, cumin, and salt to the bowl. Stir the mixture well until all ingredients are evenly combined. It might take a minute or two of mixing to get everything incorporated.
Fill the prepared muffin cups about half full, packing each one tightly. Make sure they’re filled adequately to help them rise nicely in the oven.
Bake in the preheated oven for about 20 to 22 minutes, or until the edges and tops are lightly golden brown. If you prefer crispier edges, feel free to bake them a little longer.
Once done, let the fritters cool in the tin for about 2 minutes. This will help them set before you attempt to remove them.
Carefully remove the fritters from the muffin tin. A little twist should help them pop out easily.
Serve warm with your favorite dipping sauce like ketchup or salsa, if desired. They’re best enjoyed fresh, but trust me, they won’t last long!
