The Best Zucchini Fritters Ever

The Best Zucchini Fritters Ever

120
JEWELLS733 0

"This recipe was given to me after smelling them cooking in my neighbor's kitchen while working in the garden. Zucchini is mixed with onion and cheese into some heavenly fritters. I look forward to making them every summer, all summer! You will too!!!"
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Ingredients

25 m servings 67 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
  2. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

Reviews

120
  1. 132 Ratings

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Most helpful positive review

This recipe is good. I grate the zucchini instead of chopping. I don't know why the recipe calls for milk tho. The zucchini is naturally moist and the eggs add plenty of liquid. I leave the m...

Most helpful critical review

kind of tasteless, you need to add alot of salt and garlic powder to give them flavor. I think you should add a tablespoon of baking powder to make them more like potato pancakes.

This recipe is good. I grate the zucchini instead of chopping. I don't know why the recipe calls for milk tho. The zucchini is naturally moist and the eggs add plenty of liquid. I leave the m...

THIS WAS VERY GOOD BUT I CHANGED IT UP A BIT,I PUT 1/2 A CUP OF FLOUR AND 1/2 A CUP OF CORNMEAL.I DID NOT PUT 2 CUPS.AND I DID NOT PUT MILK,AND I ONLY PUT 2 EGGS THAT WAS PLENTY OF LIQUID,U CAN ...

I just made these and I think they are excellent. I grated the zucchini and subbed parmesan for the cheese and shallot for the onion. Very crispy fritters with a nice taste. I would not chang...

As per other user's 'bland' warning, I used 1 cup of shredded colby/jack cheese instead of romano, added 1 small chopped green bell pepper, 1/2 cup of chopped cilantro, substituted bisquick for ...

These were amazing. I shredded the zuccini and used butter instead of shortening. They were the best part of the meal. They were even good cold as leftovers.

We forgot the salt and pepper and they were still absolutely delicious (even the next day). Served with sour cream and got raves from everyone!

I have never tried a recipe like this before & was very pleased. Even my two year old daughter liked them! It's a great way to add veggies to your diet without losing taste. It did seem like it ...

kind of tasteless, you need to add alot of salt and garlic powder to give them flavor. I think you should add a tablespoon of baking powder to make them more like potato pancakes.

I had to bump the spices way up on this. More salt, pepper, cheese, and still they seemed a little bland. I got a packet of fajita spice blend from the cupboard and put in about a teaspoon or tw...