Reviewed: May 31, 2009

These were really fantastic! Make sure to not make the balls too big. A few of mine were on the large size and the center was a little doughy. They would be great to serve with Chili or any backyard cookout!

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myoo

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Reviewed: May 7, 2009

this are YUMMY!!! the only thing i would change next time is to possibly add more zucchini.. and allot less sugar!.. the other thing that i didn't really like is that they absord allot of oil but what can you expect from fritters right? =)

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Jmari

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Reviewed: Apr. 22, 2009

We love these! I also like that these are a sneaky way to get my toddler to eat some veggies and a great finger food. I usually serve them with bbq chicken. I've added other veggies to them before as well (shredded carrots work well). They also freeze well for later use - good to know because this makes a big batch! No need to add cheese or dip them in ranch. They are tasty as is. You really should try making these. You won't regret it!

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ReadingMinx

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Reviewed: Oct. 5, 2008

so so good! and so so simple to make!

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CreativeCook

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Reviewed: Sep. 2, 2008

Great recipe! I followed the recipe exactly and it turned out fluffy and crispy on the outside. It kind of reminds me of hush puppies, but tastier!

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IndyDiva79

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 23, 2008

Really good! I had a couple zucchinis to use up so I thought I'd try this recipe. The only changes I made were I used frozen corn instead of fresh, reduced the sugar to 1 tbsp, increased the cumin to 1 tsp, and omitted the cheese. They came out wonderful! I served them with sour cream. Would definitely make again!

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kaspmary

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

This recipe would be better with only half the sugar (or less) I kept having to add salt and spices to counter the sweet. After a couple sets of fritters I finally put the rest of the batter in a baking dish and baked it at 400. Much better this way!

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CBASS

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Reviewed: Aug. 17, 2008

I tried these last night and they are wonderful! I only used 2 tablespoons of butter and used canned kernel corn (what I had on hand). Next time I make them, I will cut Cumin in half (personal preference, as it seemed to overpower the taste of the zucchini). I will also reduce sugar to 1/4 cup and milk to 1/2 cup. Great recipe that is versatile for adding your own personal touches... crab meat, veggies, different types of cheese, etc. Thanks, Flowerdanni!

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JUDITH

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Reviewed: Aug. 16, 2008

I really did not care for this recipe. Thought that it was too doughy and bland tasting. I am very surprised at all the good reviews and wonder if someone can tell me what I may have done wrong? I followed the recipe exactly.

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PDURON

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

My dad makes a very similar zucchini fritter (without the corn) and I can never get it very close to his recipe. This is a great start to that, but I did make a few changes. I only used 1 tablespoon of milk and a little bit of sugar, I squeezed the zucchini of most of the moisture, and I added about 2 teaspoons each of onion and garlic powder and left out the cumin. I also added a bit of parmesean cheese and dried parsley. Used my melon baller to put into the pan and they cooked for about 2 minutes of each side. It made a lot, even though I cut the recipe in half. Thanks so much for the recipe!

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Aug. 15, 2008

Scaling the recipe to use the amounts of corn and zucchini I had to work with the recipe called for one and a half eggs, I used two eggs and omitted the milk. Also left out the butter. The recipe called for a quarter cup of sugar, I used a scant quarter cup, they were a bit sweet but I over salt everything so it worked for me. I added a teaspoon of minced garlic chives, a heaping tablespoon would have been better but my plants are still small. Was planning on grating cheddar over them as they came out of the pan but forgot about it as I was too busy enjoying them!

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Suzan

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Reviewed: Aug. 5, 2008

Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Aug. 2, 2008

What a different app! Another great way to use zucchini! I used frozen corn and fried these in a deep fryer. I do think they needed a little more spice so I will try to experiment next time. They didnt last long in my house. The extra batter stayed nice in the fridge so you can prepare a day ahead.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Jul. 31, 2008

The flavor in these fritters was wonderful. I love the blend of the corn and zucchini together. However, my mixture came out way too thin (even after draining the kernal corn). I followed the recipe, so I do not know where I went wrong. In an attempt to thicken the batter, I added a can of creamed corn. I then fried them like pancakes. This one is worth another try and I will work on getting the recipe thicker.

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Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

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Reviewed: Jul. 28, 2008

These were great! I did make them a bit too big so they were a bit oily in the center but I'll measure better next time when frying them. I cut out the milk since my corn was very milky!

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cmetelko

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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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