Reviewed: Jul. 6, 2008

Delicious!!! Made these tonight, the only change I made was I only used 2 Tbsp sugar and I used 3 ears of leftover corn on the cob. They were YUMMY!! My 16 month old son ate 3 off them and kept sayng Mmmm! They are a keeper

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JILLOTT


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Reviewed: Jun. 1, 2008

Great fun-food, but a tad more sophisticated. I served it on a bed of greens with a salsa-ranch dressing. I cut the butter in half also. The batter is a good base and can be used with all kinds of veggies and spices for different kinds of fritters.

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Sarah

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA
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Reviewed: May 26, 2008

I made these as written for a party and everybody actually loved them. Lots of requests for the recipe! It does make a lot so had them for lunch the next day.

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Krestar

	Cooking Level: Intermediate Living In: Centreville, Virginia, USA
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Reviewed: May 25, 2008

Great easy recipe. I added some left over corned beef and cut down the sugar a bit - spot on. I'd add a bit more corn next time also. Great cold the next day if there's any left.

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Queenslander


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Reviewed: Feb. 27, 2008

These are SO good. I made a few changes to the recipe and everyone loved them. I only added a tablespoon or so of sugar, because a half cup sounded like way too much and I wasn't going for a sweet taste anyway. I also left out the cheese, used canned corn instead of fresh and added a couple of handfuls of baby spinach, chopped into small pieces.

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Angela

	Home Town: Victoria, Texas, USA Living In: Pflugerville, Texas, USA
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Reviewed: Feb. 20, 2008

The taste was great. My mom loves them! But I can't get them to stop sticking/burning to the pan. I figure that's either because I'm using a steel pan or because I'm having to use gluten-free flour. Either way, they still taste great.

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aimeelynn

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Jan. 20, 2008

The grandchildren loved these so much they wanted them made for their birthday party! Light fluffy and very tasty and easy to make.

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kay


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Reviewed: Nov. 23, 2007

Very tasty! I modified it by using broccoli instead of zucchini and half and half instead of milk. Quite yummy but FATTENING!

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Reba

	Cooking Level: Professional Home Town: Edgewater, Maryland, USA Living In: Greenfield, Massachusetts, USA
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Reviewed: Aug. 26, 2007

ZUCCHINI CRAB FRITTERS!!! My husband does not like corn so I try to appease us both, but with the abundance of zucchinii on hand I came across this recipe (and many others for zucchini & corn). I had some crab meat on hand that needed to be cooked in the next day so I tried this out. The combination is amazing! Thanks for the inspiration!

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stephie

	Cooking Level: Expert Living In: Davenport, Iowa, USA
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Reviewed: Aug. 10, 2007

I tried these and they were okay but way too sweet for us. I would leave the sugar out and less baking powder and add more spices. I will try them again with the changes.

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PJPOOPSY

	Cooking Level: Intermediate Living In: Butler, Pennsylvania, USA
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Reviewed: Aug. 3, 2007

This recipe was very good. However it makes quite a few. When serving as a side dish, I cut the recipe in half.

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Miss Casey


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Reviewed: Aug. 3, 2007

This is one fabulous, flavorful recipe!A couple of helpful hints- This takes a long time to prepare, so allow yourself at least 35 mins.before frying. Also,I doubled the recipe-no need , as I used less than a third for my family of 7. I froze the rest of the batter, and will let you know how it cooks up. This is worth every bit of the effort it takes to get it to the table!

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DavzDi


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Reviewed: Jul. 31, 2007

Good but way too sweet for me! I would definately halve the sugar if I made them again.

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katherine


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Reviewed: Jul. 30, 2007

We all loved these. I don't think you need the cheese, though; we could hardly taste it. My husband and picky 11 year old daughter both loved them.

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RASCALSMOM

	Cooking Level: Expert Home Town: Zelienople, Pennsylvania, USA Living In: Harmony, Pennsylvania, USA
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Reviewed: Jul. 16, 2007

Love them! I actually left out the milk, because I used super fresh sweet corn that I had just cut off the cob and it was nice and milky. I am going to try more cheese and cumin the next time, but these are fantastic!

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AOSWALT

	Cooking Level: Expert Home Town: Craig, Missouri, USA Living In: Burr, Nebraska, USA
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Reviewed: Jul. 8, 2007

I tried the revised version from up top and did 2 egg whites. Tasted pretty good, but overall I don't think it is worth making again... only made it to get rid of some old cooked corn and old zucchini.

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Newbie

	Cooking Level: Intermediate Living In: Bloomington, Indiana, USA
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Reviewed: Jul. 4, 2007

Great recipe! Used sweet corn and mozz. and parm instead of chedder. Cook it like pancakes (don't flip until little bubbles come to surface) or else will go flat. I will definately make again. Also tastes better cold.

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Zucchini Corn Fritters

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