Reviewed: Oct. 28, 2009

Thanks Flower Danni for this recipe. I made some changes as: 1/2 of the sugar, more spice and seasonings. I liked it , a lot and will make it again. Thanks for sharing. :0)

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 28, 2009

very nice and fluffy fritter recipe with a nice crispy outer bite. however am giving it 4 stars because i put in less than half the sugar and it was still sweet enough, so i know half a cup sugar would be making it a dessert! also did some mediterranean changes...added some hot pepper, dried mint, more cumin, some allspice, onion, and garlic and a little more cheese. we ate these with yogurt and they were AWESOME! but be sure to cut the sugar at least by half!!

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SEEMA21

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Reviewed: Oct. 25, 2009

Very good. Served with Ken's ranch and I thought they were excellent. My family, however, didn't much care for them.

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 24, 2009

These were definitely YUMMY! I read the reviews first which sounded like they needed more seasoning, so I doubled up on the cumin and added a tablespoon of all purpose seasoning by Frontier which has lemon zest, celery seed, garlic, parsley etc. I added a half a cup of corn meal and a quarter cup of parmesan cheese as well. I reduced the sugar to one third cup and used frozen corn that was defrosted. I made the full recipe because they're great to snack on! Next time to reduce the grease, I'll brown them in the oil and they bake them the rest of the way, because some of mine were thick and I didn't want to overcook them on the outside just so the inside weren't still batter. I lightly salted them once out of the pan which was a great idea I got from one of the reviews! Great for football munching!

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BunnyMomma

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Reviewed: Oct. 20, 2009

made these for dinner and they were a big hit. I used canned corn instead of fresh or frozen and they turned out good. They made way too many for 2 people so I put the rest in a pan and baked it like a bread and had it the next night warm with butter. Very good as a bread would add some jalapeno for a little bite.

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froglady

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Reviewed: Oct. 7, 2009

Made these for the family and they were a huge hit! I added only a sprinkle of sugar rather than a 1/2 cup as the recipe calls for. This does make quite a bit of batter =)

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amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 1, 2009

These were extremely quick and easy to make and ultra crispy-delicious! We found them a little too sweet so next time we will cut the sugar in half and maybe try a little hot sauce in the mix!

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Tammy

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Reviewed: Sep. 28, 2009

I halved the recipe and this still made a ton. My SO liked them because they were fried. I thought they were okay. The zucchini adds zero flavor to these. All I tasted was corn and cumin.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Sep. 28, 2009

I made these the other night, and the family loved them. My mother in law ate all the leftovers the next day. My husband actuall tried them, and even liked them, not bad for someone that detests zucchini. What a great recipe to use up extra zucchini.

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LIZALPHA

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Reviewed: Sep. 26, 2009

I made these last night and really enjoyed them. Like some of the other reviewers I cut the sugar. I also added green onion. These were a fine side dish for baked cod. Next time I'll add some cajun seasoning to add a little bite. Very good recipe.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

I made these exactly as the recipe states, though maybe a bit more zucchini and a bit more fresh corn. The batter was *very* thin and my fritters were more like pancakes rather than like the fat fritters in the picture. I fried them in an electric skillet. I poured in what I thought was going to be too much oil, but by the time I got finished frying up the fritters, there was almost no oil left. In other words, these sucked up a LOT of oil. I don't like to think about that too much (gross!) These were very tasty though. Next time I'd only add a small amount of sugar (why sugar anyway?) and I'd see if I could fry in a smaller amount of oil just enough to keep them from sticking. Maybe I'd cut the butter or some of the butter. I'm not a health nut by any means, but the fat in these counteracted any benefit the veggies might have, so if you're looking to add veggies to your child's diet, I'd look for another recipe. I might try to bake the batter like one reviewer said. Interesting idea!

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ERHYMER

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Reviewed: Sep. 22, 2009

Really great. I'm so sick of all my other zucchini recipes this was a great new way to do zucchini fritters - sweeter. I added a 1/4 cup of shredded parmesean and 1/2 cup more flour since the batter seemed too thin to me. My corn was fresh from the cob but very juicy, My only complaint is they really absorbed ALOT of oil.

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Rosie

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Reviewed: Aug. 28, 2009

My family like these better when I left out the sugar and added chives.

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SueL

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

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Reviewed: Aug. 25, 2009

This was very good and we will make these again. I would recommend a little more salt as I didn't add enough and I left out the cumin, tho (not a fan of it) - they were great with Wildflower Honey! My husband ate them with Blue Cheese dressing.

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LauraS

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Troy, Ohio, USA

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Reviewed: Aug. 20, 2009

As so often happens, I made this exactly...except for all the changes. I didn't want something sweet, so I only used 2 tablespoons of sugar. Next time I'll probably leave it out altogether. I used broccoli instead of corn, in keeping with the not sweet theme. I also cooked them just like pancakes instead of in oil. With all those caveats, these were VERY yummy! I think next time I'll try using curry powder for the spice, since that sounds like it'd be very tasty too.

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Sue in Washington

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Reviewed: Aug. 16, 2009

This was my first time making fritters, and they were absolutely delicious! My husband and I were eating them almost as fast as they came out of the frying pan. A couple changes I made, doubled the cumin, added 1 tsp of curry powder, 2 tbsp of grated parmesan cheese, no butter, and only used 1 tbsp of sugar. Like other reviewers say, these did soak up a lot of oil while they were frying, but the end result was sooooo good!

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Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

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Reviewed: Jul. 31, 2009

I LOVED this recipe, but as many have done, I changed things up a bit. I don't really like corn, so I didn't use any. I doubled the zucchini, only used 1 tsp. of sugar, didn't put the butter in the mix, and instead of using cumin, I used Curry powder. It gave it a wonderful flavor! I also felt it needed a sauce, so I whipped up some mayo, sour cream and grey poupon mustard. Delish! Oh, they were pretty darn greasy, as well. I did my best to sop it up with paper towels. But they were still a nice treat.

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Angie

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Reviewed: Jul. 12, 2009

These were very good, but I think they needed more spice or a sauce topping to go with it. They did absorb a lot of oil, but I don't think anyone expected something fried to be healthy. My batter was initially very doughy before adding the vegetables but became quite watery afterwards, which worried me, but it turned out fine b/c they flatten to make easy silver dollar pancakes. I used whole wheat flour which tends to be drier, but with all the oil and veggies it turned out fine. I actually used a little more than 2 cups of zucchini and a whole can of corn. I think it could've used more zucchini. I'll definitely make this again w/ some tweaks.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 1, 2009

They were so good but I am only giving 3 stars bc they soaked up WAY too much of the oil. If I can find a way to stop them from being so greasy I would make these all of the time! The ranch dressing really added a great flavor!

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DubyaC

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Reviewed: Jul. 1, 2009

Oh my goodness! I wish I could give 100 stars! These are absolutely amazing! Based on other reviews I just used a can of sweet corn and I halved the recipe and still had a ton of these things. They were wonderful by themselves and dipped in Ranch dressing. My 5yr old daughter loved them and my boyfriend finally begged me to take them away before he ate them all!! Haha I have a garden which is producing a ton of zucchini so I have a feeling I will be making these alot! I think next time I make them I will be doubling the amount of zucchini just to get more of the veggie into each fritter! Thank you SO much for this incredible recipe!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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