Zucchini Fritters10 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 45 min
“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.” - by MooShell
Original recipe yields 20 fritters
- 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.
Amount Per Serving (4 total)
- 258 cal
- 12.9 g
- 29.7 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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...." See more"
"These were tasty, but next time I'll add more veggies and some spice.... I wanted a little kick to these..." See more"
"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 k..." See moreitchen 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."
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