Ditto on the blandness. Too much flour, not enough spices. I added garlic, hot sauce, a little sugar. They were not crispy as I thought they would be.

These were very tasty but I did make considerable changes with the help of the other reviews: After grating the zucchini and putting it on a cheesecloth, I sprinkled lightly with salt and then wringed it out really well. I let it sit for a bit and wringed it out again. Then, I pureed onion and roasted garlic to add. Omitting the milk, added 1/2 cup cornmeal, 1/2 cup flour, 1/2 cup seasoned Italian breadcrumbs along with the cheese and herbs, etc. The eggs binded it enough so no other liquid was added. After shaping into thin patties, I coated them with cornmeal because I like crunch. Make sure the oil is super hot. They were very tasty and my husband who disdains zucchini ate several. Thanks for the basic recipe (Paula Deen has her own and I sorta melded both recipes into my version.)

THIS WAS VERY GOOD BUT I CHANGED IT UP A BIT,I PUT 1/2 A CUP OF FLOUR AND 1/2 A CUP OF CORNMEAL.I DID NOT PUT 2 CUPS.AND I DID NOT PUT MILK,AND I ONLY PUT 2 EGGS THAT WAS PLENTY OF LIQUID,U CAN ADD A LITTLE MORE FLOUR AND CORNMEAL TO THICKEN,ADDED SOME SEASONINGS AND FRIED THEM IN VEG OIL AND REAL BUTTER.THEY CAME OUT REALLY CRISP THATS THE WAY WE LIKE THEM....I WILL MAKE THESE AGAIN...

i've been making these for years just like this. my family loves them...great way to use up the excess zucchini this time of the year!

My husband and I both loved these, as a snack, appetizer or for dinner with a salad. I added a little extra salt while it was frying, otherwise it can be a little bland, and only about half the milk. Grated the zucchini and squeezed the moisture out with paper towels before adding to the mixture so that it wasn't runny.

I love these! My grandmother used to make them all the time. I do not use the milk or flour and they come out nice and light. Sprinkle with grated parmesan while still hot!

Everyone was asking for the recipe. Thank you!

Fantastic recipe! Just pour in milk gradually and stir until the consistency of the mix suits you. Leftovers taste great in toasted sandwiches with cheese and a little sour cream!

Really nice recipe. Didn't use onion powder or romano cheese, and replaced the cheese with a hunk of goat cheese and some other cheese I had laying around. Anyhow, they were delicious.. turned out great and looked really nice.

Made receipe as directed using a little less milk as suggested by other posters. I tasted the batter before frying and upped the dried spices because it was so bland. Sorry but I would not make these leaden fritters again.

I wish that this recipe gave exact amounts of salt, pepper, garlic, and onion powder. I only fried a little bit of the batter the first time I made these and I thought they were a bit bland, very much like latkes, as others have observed. When I added more salt, seasoning, and Romano to the batter, they were much better. Other changes I made were to use 1C flour and 1C cornmeal, only 1/2C milk, and I fried them in vegetable oil the second time which cooked more evenly than the shortening I used at first.

These were really good, and very filling. I added a little season salt to the batter and I might try adding corn next time. These would be great as a side with soup but my family ate them as a main course, my2,4 & 12 year old all loved them (the 12 year old ate till he hurt!) Enjoy

A delicious way to use up my abundance of zucchini, as I'm sick of freezing bread! These were tasty...reminiscent of potato pancakes. My only change was to thin the batter a little with extra milk, as my first few came out more like zucchini pancakes when the batter was thick. Yummy!

As per other user's 'bland' warning, I used 1 cup of shredded colby/jack cheese instead of romano, added 1 small chopped green bell pepper, 1/2 cup of chopped cilantro, substituted bisquick for the flour, added a dash of cumin and paprika, and only used about a tablespoon of milk.(Next time I will omit.) They were awesome! Thanks!

These lacked flavor!!!! They held together well and cooked well but even after adding minced garlic, paprika, cayenne pepper, and extra salt and pepper these fritters still were missing something. The family ate them all but agreed they needed something to help them down...everyone tried a little of everything with them to help the blandness of these fritters...syrup, barbque sauce, and ranch dressing. I won't be making this recipe again. It was a fun try though.

I added some paprika for some extra spice and baking powder to puff them up - everyone loved them.