This post is in partnership with Frontier Co-op. All views are my own.
How many of my recipes have the name “cheesy” in the title?
Is anyone counting? I certainly hope not… or hope so? Either way, there is absolutely nothing wrong with cheesy recipes. In fact, there is everything RIGHT about it. I do live in the cheese state, and when they say Wisconsin cheese is just better, they ain’t lyin’. It IS that much better, and I put it on lots and lots of the foods I eat with absolutely no guilt or regrets.
So what’s interesting about today’s recipe is that it’s cheesy, but there is no cheese. GASP! How can that be? Is this real life? Who am I? I thought the same exact thing. I had to glance in the mirror and pinch myself to see if I’m still alive, and still myself.
What can possibly make this recipe cheesy if there is no cheese? Well, since you asked, I’ll tell ya’. It’s this stuff called nutritional yeast, and it’s super good-for-you (think kale, but tastes like cheese). The stuff’s been around forever, I just never really got around to trying it, but it turns out I’m the one who’s been missing out. Joke’s on me, you guys! It’s umami in a jar with vitamins and probiotics and stuff!
Maybe I need to be pinched one more time.
When I decided to add Frontier Co-op Nutritional Yeast Flakes to my zucchini fritters, I thought I’d miss the real cheese. But all that umami-ness just sets these babies on fire! They’re rich, packed with flavor, a bit spicy and seriously hard to stop eating. I dip them in Sriracha mayo (what don’t I dip in Sriracha mayo?) and think to myself.. what else do I ever need in life?
Nothing, you guys, nothing. This is it.
Have you tried these flakes? What do you do with them? Tell me all about it because I’m gonna keep cookin’.
Also, please make these fritters and love them. K thanks.
- 3-4 medium zucchini, shredded (about 2 ½ cups)
- ½ + ¼ tsp. coarse salt, divided
- 2 large eggs
- 1 cup Panko breadcrumbs
- 1-2 Tbsp. nutritional yeast flakes
- ½ tsp. each dried basil leaves and garlic powder
- ¼ tsp. each ground black pepper and crushed red pepper flakes
- 2 Tbsp. canola or olive oil
- Place shredded zucchini and ½ teaspoon salt in a large mixing bowl. Allow to sit 10 minutes. Place zucchini in a large kitchen towel, wrap it up and twist, and squeeze water into the sink. Once zucchini is mostly dry, place it back into the mixing bowl. Stir in remaining ¼ teaspoon salt, eggs, breadcrumbs, nutritional yeast flakes and herbs and spices until thoroughly combined.
- Heat oil in a large cast iron skillet or nonstick skillet to medium-high heat. Form zucchini mixture into a patty and place in the hot oil. Cook 2-3 minutes on each side, until each side is browned and crispy. Repeat with remaining zucchini mixture.
- Serve with spicy mayo (4 Tbsp. mayo + 2 tsp. Sriracha).