Reviewed: May 21, 2012

Thanks for sharing, I was looking for recipies with mint and something different. I served to my Italian momn whom I take care of on Sundays. She said it was wonderful and in her 80 years of life it truely was something different. Iserved it with the Greek Meatballs, yum as well.

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Reviewer:

BrendaSharon

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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Carrabelle, Florida, USA

Reviewed: Apr. 25, 2012

This recipe was an instant favorite at my house. Can't thank you enough for posting it - we have lots of zucchini in our farm share!

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Reviewer:

deliciously austin

Reviewed: Mar. 10, 2012

This recipe was really yummy....I was a little nervous at first to make this but my daughter and I took the challenge We both agree it came out great!. I exchanged the mint leaves for fresh dill...This is a rrecipe that we will be makinng again

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Reviewer:

Summer Brown

Home Town: Stuttgart, Baden-Württemberg, Germany

Reviewed: Dec. 30, 2011

Delicious, but very messy to make so be prepared!

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3 users found this review helpful

Reviewer:

ejocks

Reviewed: Dec. 13, 2011

SIMPLY DELICIOUS!!!!

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Reviewer:

KIM ROSS

Cooking Level: Expert

Reviewed: Oct. 21, 2011

I have a personal recipe for zucchini patties and a favorite one from this site. I thought I would try this one for something a little different. Taste wise I would give them at least a 4. However, they are very GREASY! Plus, they are not only time-consuming to make, but very messy! The patties did not want to hold together at all. I am going to blaim that on the zucchini I had. I had to squeeze a lot of water out of it, which I had never had to do before. The other recipes use 1-2 Tblsp or butter or oil. The patties hold together on their own. I found the dipping the patty in flour before cooking a little tedious. The flour mixture or more eggs should have went into the bowl to hold them together. I got one good batch, but I may not even try making the rest as they are a pain. Unless, I can figure some way to thicken the batter, which I may finally do. Hopefully, I will also be able to use less oil than also.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 6, 2011

Holy moly these are AWESOME. This will definitely become a family tradition. I recommend one small change-dredge the fritters in panko bread crumbs instead of flour. Serve fritters with tzatiki sauce and you will be dining with Zeus.

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5 users found this review helpful

Reviewer:

Sol Verde

Cooking Level: Intermediate

Reviewed: Sep. 29, 2011

These were a big hit! The only changes I made was that I baked instead of fried and left out the bread crumbs and instead used a few tablespoons of whole wheat flour to keep them together.

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Reviewer:

Christinad25

Reviewed: Sep. 27, 2011

When I put zucchini in a recipe I always squeeze the moisture out thoroughly with a towel. It dries it out and makes it easier to work with

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Reviewer:

diane

Reviewed: Sep. 27, 2011

These were really tasty. I added an extra 1/4 cup of breadcrumbs because the mixture was too wet. And I fried them for at least 15 minutes on each side. They were still pretty flimsy. Next time I'll try to bake them and see if more moisture cooks out. I served them with homemade hummus and the flavor was amazing! Will definitely make these again.

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4 users found this review helpful