Zucchini Fritters

"A great veggie fritter recipe I found from Italian Cooking and Living."
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Ready In:




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

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  1. really good with hambergur marinara sauce the chuncky kind has garlic is a meall thnx
  2. 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.
  3. 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.
  4. Wow!!! these are nummy ! I made as is with no changes and they turned out great! Just had a craving for zucchini :) Thanks Auntie Jan
  5. These ended up being really good, but the recipe needed a lot of tweaking for me. Other than cutting the recipe in half I made it just as written..but there was so much liquid in the bowl I knew it wouldn't work, so I added a little self rising flour to help thicken it and give it some "omph" in cooking... I made one and tasted it, and found it a little on the bland side for our tastes, and still too soft for a fritter... I ended up adding some of the new, (to me anyway) Progresso bread crumbs both the Italian and the Spicy, and a sprinkle or two of panko (cause I love the texture it gives), also some shredded cheddar..I stirred and tested until it was right, then made the rest of them... LIke I said, they ended up being really good, I loved the addition of the lemon zest, would never thought of that one. I make vegetable fritters fairly frequently and am always on the lookout for a new twist..thanks to this recipe I may have found it with the base and the additons I made..I'd be interested in reading how they turned out for someone else..maybe my zuchinni was more watery than usual...


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