Zucchini Fritters

Zucchini Fritters

11 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    45 m
MooShell
Recipe by  MooShell

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 fritters

ADVERTISEMENT

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
LL Kid
21

LL Kid

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.

LindaT
16

LindaT

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

LJACOBS7
12

LJACOBS7

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.

More Reviews

Similar Recipes

Zucchini Corn Fritters
(115)

Zucchini Corn Fritters

The Best Zucchini Fritters Ever
(114)

The Best Zucchini Fritters Ever

Mom's Zucchini Pancakes
(58)

Mom's Zucchini Pancakes

Old-Fashioned Italian Zucchini Fritters
(40)

Old-Fashioned Italian Zucchini Fritters

Cheesy Squash and Zucchini Casserole
(31)

Cheesy Squash and Zucchini Casserole

Zucchini and Feta Cheese Fritters (Kolokithokeftedes)
(23)

Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Zucchini Pancakes

>

next recipe:

The Best Zucchini Fritters Ever