Recipe by MooShell
"Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded yellow squash
corn muffin mix
eggs, lightly beaten
vegetable oil, or more as needed
Very good and healthy! I just used 1/2 cup of corn meal, and added a few dashes of onion powder and 2 Tb of parmesan cheese. Make sure to drain on paper towels before cooking.
Since we like anything Mexican, I used Mexican cornbread mix. Like some of the other reviews I think it would be very bland without it. Mine didn't get very crispy, maybe I didn't get enough water out.
These were tasty, but next time I'll add more veggies and some spice.... I wanted a little kick to these
Pretty good. I plan on playing with the spices a bit next time. I drained the zucchini by placing it in a colander first and pushing my metal mixing bowl down onto it. I then placed the mixture in a kitchen towel and folded it over, pushed a glass pie plate on top which allowed me to see how much water was being pushed out based on how wet the towel got. I am glad I did the colander first because I could have easily gone through a couple towels.
This was ok, but like the other reviews I found it to be a bit bland....it needed something. After trying a few random things, I topped one of them with Parmesan cheese and that was the ticket! Next time I'll add the cheese to the filling and that should do it!
This was ok - I didn't have yellow squash so used all zucchini instead. I don't think I enjoyed the cornbread mix in this recipe. I did like the carrots in the recipe. I also think it needs onion and other seasonings.
This recipe is amazing. I gave the original recipe four stars because I added spices. I used cornmeal rather than corn muffin mix (so no sugar). I used 1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1 tsp of sweet paprika, 1 tbsp of italian seasoning. Was great tasting. I made them on the smaller side as recommended by other reviewers. Would be great with cucumber dill sauce.
This was a nice light fritter. The corn meal was a different change and a great way to try something new with all my garden zucchini. I took advice and added 2 tbsp of spicey rub in the mix. Could have used perhaps more. My youngest put hot sauce on them and enjoyed. Easy to do.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy, delicious zucchini side dish.
Gluten-free vegetable noodles made from zucchini.
Discover the secret that makes these crabless cakes taste like the real deal.