The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 5, 2009
Was not thrilled with this recipe. I have tried several that were much better. This recipe came out too soft and mushy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 2, 2009
These were so deeelicious! I would have loved to add the fresh basil, but had to use dry instead. I followed all other instructions, and the result was so yummy! This recipe makes a ton! You could easily half it for a side dish. I used good size zucchini and the ratios seemed good. I dipped them in some teriyaki sauce, mmm. Will definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 16, 2009
Very tasty. I cut the recipe in half and it was plenty to feed a family of 4. I added a little more parmesan (but will probably add even more next time)and used dried basil because that's what I had on hand. We dipped them in ranch dressing and/or soy sauce. Thanks!
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Cooking Level: Expert

Home Town: Queens, New York, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 15, 2009
This was good, my family loved them, I thought it was a ilttle eggy, but they enjoyed it so I will be making it again!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 30, 2008
I made these last night for friends, and they were delicious! To get rid of some of the water, I put the shredded zucchini on some paper towels before adding them to the egg mixture. They were still a bit soggy, especially after sitting out for awhile. Popping them in the oven and baking them for a few minutes might give them a nice crunch. I might add some shredded carrots to the batter next time to give them some more color too.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 30, 2008
Good, but the zucchini put off a lot of water after I added the egg, flour, and salt. Had to keep adding flour to absorb the excess moisture. Made the fritters a little flimsy, but still tasted good. Nice way to use up extra zucchini!
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 21, 2008
I loved these! This recipe seemed simpler than other recipes and I had everything on hand. I grated zucchini for zucchini bread. This was the perfect recipe for the extra grated zucchini! One addition I made was to add a green onion stalk to the basil before chopping.
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