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My review
Old-Fashioned Italian Zucchini Fritters
JuJuJenn
"An old-fashioned Italian zucchini fritter!"
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Ingredients
35 m servings 66 calsOriginal recipe yields 25 servings (25 fritters)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
- Heat the oil in a large skillet to 375 degrees F (190 degrees C).
- Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 66 calories; 3.2 g fat; 6.5 g carbohydrates; 2.8 g protein; 45 mg cholesterol; 121 mg sodium. Full nutrition
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Reviews
Read all reviews 5362 Ratings
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Most helpful positive review
7/23/2009
I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. ...
Most helpful critical review
8/30/2008
Good, but the zucchini put off a lot of water after I added the egg, flour, and salt. Had to keep adding flour to absorb the excess moisture. Made the fritters a little flimsy, but still tasted ...
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7/23/2009
I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. ...
9/30/2008
I made these last night for friends, and they were delicious! To get rid of some of the water, I put the shredded zucchini on some paper towels before adding them to the egg mixture. They were s...
8/21/2008
I loved these! This recipe seemed simpler than other recipes and I had everything on hand. I grated zucchini for zucchini bread. This was the perfect recipe for the extra grated zucchini! One ad...
1/14/2010
Wow, tasty goodness! Used three zucchini's because that was all I had. Grated, salted it and let it sit about 10 minutes. Then I squeezed about a cup of water out of it. This took out all of the...
8/30/2008
Good, but the zucchini put off a lot of water after I added the egg, flour, and salt. Had to keep adding flour to absorb the excess moisture. Made the fritters a little flimsy, but still tasted ...
7/16/2009
Great recipe! For everyone who used dries basil, I HIGHLY recommend using the fresh. I also think it might to nicely to add some garlic, I ended up sprinkling granulated garlic on top, but I mig...
1/14/2009
Very tasty. I cut the recipe in half and it was plenty to feed a family of 4. I added a little more parmesan (but will probably add even more next time)and used dried basil because that's what I...
1/14/2011
Very nice recipe. I grate the zucchini then place in a colander then sprinkle with 1t. salt and allow to sit for 15 minutes. Place in a square of cheese cloth and squeeze out excess water, the...