Total Time
35mins
Prep 20 mins
Cook 15 mins

A great veggie fritter recipe I found from Italian Cooking and Living.

Ingredients Nutrition

Directions

  1. Combine the eggs, flour, milk, Parmesan and lemon zest. Season with salt and pepper and add parsley mixing well.
  2. Add the zucchini and set aside.
  3. Warm the oil and place spoonfuls of zucchini batter in the oil until nice and golden.
  4. Do this in batches so you do not lower the temp in your oil.
  5. Carefully remove from oil your finished zuch's and drain on paper towels.

Reviews

(5)
Most Helpful

really good with hambergur marinara sauce the chuncky kind has garlic is a meall thnx

barbaja w. November 21, 2007

I was determined to make these following the recipe, but now wish I had read the other reviewers comments. My fritters really needed the addition of extra flour. They were loose and ended up looking like green scrambled egg. I made them in a non stick electic skillet and when I went to use the non stick turner realised I wouldn't be able to turn them without completely destroying them. I had to use the metal one to get under them. They tasted OK and a chilli chutney on the side certainly lifted them, but I wouldn't make them again sorry Jan.

JustJanS April 20, 2007

What a great recipe for zucchini, I added a little dried basil for personal tastes. We love zucchini and Im always looking for recipes. Thanks for sharing.

Evie* April 04, 2007

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