The Best Zucchini Fritters Ever Recipe - Allrecipes.com
The Best Zucchini Fritters Ever Recipe
  • READY IN 25 mins

The Best Zucchini Fritters Ever

Recipe by  

"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 Edit and Save

Original recipe makes 30 - 4 inch fritters Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2007

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 milk out.

 
Most Helpful Critical Review
Jul 24, 2005

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.

 
Jul 21, 2008

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 ADD A LITTLE MORE FLOUR AND CORNMEAL TO THICKEN,ADDED SOME SEASONINGS AND FRIED THEM IN VEG OIL AND REAL BUTTER.THEY CAME OUT REALLY CRISP THATS THE WAY WE LIKE THEM....I WILL MAKE THESE AGAIN...

 
Jan 01, 2006

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 change a thing. And I would not wait until summer - these are great in the winter too!

 
Aug 19, 2007

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 the flour, added a dash of cumin and paprika, and only used about a tablespoon of milk.(Next time I will omit.) They were awesome! Thanks!

 
Nov 04, 2006

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.

 
Sep 04, 2006

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!

 
Apr 23, 2006

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 was missing something. I will be making these again & trying a few new spices in it to see if I can't add a little more flavor to them. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 49 mg
  • 2%

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

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