Zucchini Fritters Recipe - Allrecipes.com
Zucchini Fritters Recipe
  • READY IN 45 mins

Zucchini Fritters

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 fritters Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    45 mins


  1. Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
  2. Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
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  • Cook's Note:
  • To store: Wrap the cooled fritters in aluminum foil and refrigerate for up to 2 days; rewarm in a low oven.

Reviews More Reviews

Most Helpful Positive Review
May 31, 2012

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.

Most Helpful Critical Review
Jul 11, 2012

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.

May 27, 2012

These were tasty, but next time I'll add more veggies and some spice.... I wanted a little kick to these

Jun 14, 2012

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.

Jul 04, 2012

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!

Jun 16, 2012

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.

Sep 05, 2013

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.

Aug 25, 2012

I loved these! They were very tasty. I used Jiffy Corn Muffin Mix. I also took the advice of some of the other reviewers and added some onion powder to make them a little less bland. My family thought they were delicious.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 1029 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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