This has fast become one of my favorite dishes...so delicious. I serve it with a roasted sweet potatoe. If you cannot tolerate very spicy foods, then lessen the dried pepper to what you feel you can handle. It comes out very spicy. I used crimini mushrooms, they are meatier then the white button. I'd give this 6 stars if I could.

Reviewed On: Feb. 2, 2007

I try to avoid sugar so I made the following healthy changes: used 1.5 cups zucchini, doubled the cumin, omitted the sugar, added 1/2 cup shredded carrot to sweeten, used 1.5 cups frozen corn, cooked and drained, added 1/2 cup shredded onion, added 4 cloves garlic, substituted milk with soy milk, sautéed in steel skillet and fried in iron skillet, found that the ones in the steel skillet came out fluffier and not as greasy only added 1/4 tspn salt and the chefs trick is to lightly salt the cakes as soon as you place them on the rack, the oil readily absorbs this and seasons it well; definately needs a yogurt dip to accompany, with mint would be good. Pretty good as far as fritters go.

Reviewed On: Feb. 2, 2007

This was a very good recipe. I cook on a gas stove and the cakes came out very fluffy. I substituted regular milk with soy milk and used only 1/4 tspn salt and 1/4 tspn fresh ground pepper and I thought they came out just fine. To be extra decadent you can fry them in butter mixed with canola oil. These make for a hearty meal. I needed a salad on the side to balance them out...but was too lazy to make one admittedly.

Reviewed On: Jan. 29, 2007