Reviewed: Oct. 19, 2011

Very yummy! My almost 2 year old son who hates veggies is now eating his 4th (huge) fritter!

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2 users found this review helpful

Reviewer:

Bwitchedtabby

Cooking Level: Expert

Reviewed: Oct. 2, 2011

Delicious! First time I've ever tried a fritter and its one of the tastiest things I've ever eaten! Plus I'm a picky eater, so that's saying a lot!

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2 users found this review helpful

Reviewer:

wannabebaker:)

Reviewed: Sep. 15, 2011

I love this recipe! It is so delicious. I especially love it with a little goat cheese spread on the fritter and topped with a fresh home grown tomato! I have made them twice so far. I shredded the zucchini and let it sit in a colander on paper towels to drain off some excess moisture while I assembled the other ingredients. Both times I used 1/2 Whole Wheat White flour and 1/2 AP Flour. The second time I baked them in the oven at 425 for 7 mins, flipped them and cooked for another 7 mins. Still delicious and healthier. They also toast up real well as leftovers!

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2 users found this review helpful

Reviewer:

Red

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Reviewed: Sep. 8, 2011

I only would give this 2 stars as it is rather bland. I think that more Parmesan cheese would help and I would grill the mozzarella on top of the tomato before placing it on top of the fritter.

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4 users found this review helpful

Reviewer:

desertdessert

Cooking Level: Expert

Home Town: Orondo, Washington, USA

Living In: Issaquah, Washington, USA

Reviewed: Sep. 1, 2011

Followed exactly- so yummy! Be sure to mix the dry ingredients first, add zucchini and mix very well to coat prior to adding egg mixture. I can see myself manipulating this in the future, but it is fantastic as it is! Must use fresh, good quality ingredients!!!

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4 users found this review helpful

Reviewer:

Dianeh

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 27, 2011

This is a simple and forgiving recipe - I forgot the parmesan cheese and it was still a hit! I used roasted cherry tomatoes instead of fresh and added chopped scallions for texture. Definitely a recipe I will use again!

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4 users found this review helpful

Reviewer:

MiSchelle

Reviewed: Aug. 22, 2011

Fabulous! I added some fresh parsley and green onions and with the tomato and cheese on top it makes a meal.

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4 users found this review helpful

Reviewer:

mimi

Reviewed: Aug. 22, 2011

Wonderful fritters! I followed the recipe as stated, only I made my fritters a little smaller than 1/4 cup batter per fritter. I used Old German Heirloom tomatoes, and also topped each fritter with a little chopped fresh basil. I served this with grilled "Balsamic Chicken." Nom! To reheat these fritters, microwave until just warm, then heat the rest of the way in the toaster oven...

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7 users found this review helpful

Reviewer:

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

Reviewed: Aug. 21, 2011

Very good! Makes more than 10 fritters, though. More like 14 so I had a lot left over (and I didn't make them skimpy by any means). I substituted sage for marjoram. They also didn't take a full three minutes per side once the skillet got hot. Probably only need a couple of minutes per side. Very good and the fresh mozzarella and tomatoes really make them great!

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3 users found this review helpful

Reviewer:

notinks

Reviewed: Aug. 18, 2011

This was EXCELLENT!!!!! I didn't have Marjoram or buttermilk on hand so I substituted with Garam Marsala for Marjoram and I used almond milk + 2 tsp of lemon in place of the buttermilk. This was soooooo good!! :D I actually joined the site just so I could rate this recipe!

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5 users found this review helpful