Reviewed: Oct. 18, 2009

These were delicious fast and easy! I made them this morning and they were fantastic - thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janet Vizuete - GO STEELERS!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This was awesome! I did as some said and patted some of the moisture from the shredded zucchini and added some garlic, onion powder and red pepper flakes. I had some leftover homemade spaghetti sauce in the freezer that I warmed and served over these - DELISH!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jewels621

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

Great recipe! I changed a few things though. First I added 3 small shredded carrots, and ommited the diced zucchini. I squeezed the mixture to drain some of the moisture from it. I added 3 minced garlic cloves, and some crushed red pepper flakes. We ate these dipped in a mixture of Ranch Dressing and Tapatio Hot sauce. Even my oldest who doesnt eat vegetables ate 2 of them!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Quarli

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. Next I substituted corn meal muffin mix for the white flour. Results were thoroughly enjoyed by my husband and my 90 year old Mom who lives with us.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

judithinwells

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

Great recipe! For everyone who used dries basil, I HIGHLY recommend using the fresh. I also think it might to nicely to add some garlic, I ended up sprinkling granulated garlic on top, but I might try adding crushed garlic into the mix. It really does take a lot of oil though. I noticed that when the oil got low it turned out more eggy and if the oil wasn't hot enough it ended up soggy and oil-soaked. Frying is tricky business!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

magpie81

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mickey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jennajennabobenna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kerry

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

sugarhigh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
14 users found this review helpful