Zucchini Fritters

Zucchini Fritters

12
MooShell 0

"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."

Ingredients

45 m servings 258 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.

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.
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Reviews

12
  1. 15 Ratings

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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.

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

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 ...

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! ...

This recipe is amazing. I gave the original recipe four stars because I added spices. I used cornmeal rather than corn muffin mix (so no sugar). I used 1/2 tsp of onion powder, 1/2 tsp of garlic...

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 onio...

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. Cou...

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 w...

I loved these! They were very tasty. I used Jiffy Corn Muffin Mix. I also took the advice of some of the other reviewers and added some onion powder to make them a little less bland. My fami...