Reviewed: Dec. 5, 2011

Grate the zucchini, and skip the milk. Add a bit of chili powder for some kick.

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Dec. 1, 2011

This is absolutely delicious; I can't improve on it!

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Reviewer:

roseytheriveter

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Sep. 30, 2011

Really good and easy to make. Will be making these again.

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Reviewer:

mariellenc

Reviewed: Sep. 11, 2011

These were super simple! Very yummy! I don't know if they were the best I ever had but they were close!

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Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 10, 2011

I just finished enjoying these! I roughly followed the recipe. I used one large zucchini (salted, grated, pressed and left to strain for about 30 minutes), two eggs beaten with a splash of milk, 1/2 cup of parmesan cheese, 1 cup of flour, 1/2 small onion, some fresh basil and ginger. These were absolutely fantastic and we have plenty for left overs!

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Reviewer:

jillianMR

Reviewed: Aug. 24, 2011

The way this is written is a 3 star recipes but has the possibilities for a 5 star. Tweak to your tastes! One large zucchini yields two cups , two cups of flour is too much, cut back to 1-1/2 and add 1/4 cup of milk more or less. Definitely shred the zucchini and fresh garlic is a must, add lots of cheddar cheese , no onion powder is necessary. Serve w/ fat free sour cream .....yummmmm

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Reviewer:

missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

Reviewed: Aug. 7, 2011

I shredded the zucchini, used gouda instead of romano, left out the milk, and fried them in margarine. They held together nicely and had a nice, simple taste. We ate them with sour cream.

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Reviewer:

LMARGARET

Cooking Level: Intermediate

Reviewed: Jul. 27, 2011

Delicious. Sure to make an appearance at my next dinner party.

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Reviewer:

R Dupuis

Reviewed: Jul. 24, 2011

Great recipe! I was givin some zucchini by a friend & wanted to find some easy recipes to incorporate it into. I had to scale down the recipe to fit just my husband & I. I didn't use as much milk as some previous reviews advised. I did have to use quite a bit of seasoning otherwise it did seem bland. We will most likely use this recipe again!

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Reviewer:

iammrshughes

Reviewed: Jul. 18, 2011

Tried this tonight and I really enjoyed it. It made 18 fritters for me. I added the kernels of one corn on the cob that was left over in the fridge and that made it really yummy! I dipped the fritters in ranch dressing and also ketchup but they were also delicious by themselves. great use of all that zucchini (oh, and I grated it-didn't chop it).

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