READY IN 45 mins

Zucchini Fritters

Read Reviews (10)

"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." — MooShell

Directions

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.
Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 45 mins

Footnotes

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.

—LL Kid

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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.

—Marcie

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12 Ratings

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May 27, 2012

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

—LindaT

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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.

—LJACOBS7

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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!

—VidQueen

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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.

—Biokerristry

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Aug 15, 2012

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.

—AuntE

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Aug 23, 2012

I use this basic recipe as a launching pad. Otherwise, you're going to end up with something pretty darn bland. This recipe can be taken in any number of flavorful directions to suit your immediate needs, or to enhance a main dish or entree. Understand thiis and feel free to improvise and use your imagination. I add onion, garlic, parsley, and spice.

—Sharon

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Nutrition

Calories
258 kcal
13%

Carbohydrates
29.7 g
10%

Cholesterol
107 mg
36%

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.

Nutritional Information

Zucchini Fritters

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 258
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 2.6g 13 %
Cholesterol 107mg 36 %
Sodium 1029mg 41 %
** Potassium 360mg 10 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 2.4g 10 %
Protein 7.3g 15 %
** Sugars 6.3g
Vitamin A 102 %
Vitamin C 25 %
Calcium 23 %
Iron 20 %
** Thiamin 10 %
** Niacin 13 %
** Vitamin B6 16 %
** Magnesium 9 %
Folate 34 %

* 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.