Fabulous Zucchini Fritters

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4-6
  • About This Recipe

    “From THE REALLY GOOD FOOD COOK BOOK. One of the great side dishes of all time! You can innovate with different cheeses.”

    Ingredients

  • 1largegreen zucchini, grated
  • 1bunchscallion, chopped
  • 2clovesgarlic, sliced
  • crumbled blue cheese( a handful)
  • 3eggs
  • 4 -5tablespoonsflour
  • salt and pepper
  • olive oil
  • Directions

  • Grate zucchini in a large bowl.
  • Add scallions, garlic and blue cheese.
  • Mix.
  • Add the eggs.
  • Blend well.
  • Salt and pepper.
  • Sprinkle in the flour a little at a time.
  • Blend until you have a batter suitable for frying.
  • Cover the bottom of a large skillet with olive oil.
  • Heat over medium-high.
  • Spoon the fritters into the hot oil.
  • Brown on each side.
  • Reviews

  • “Very tasty. Easy to make. Next time I think I will use onions instead of scallions and another clove of Garlic. Good recipe!”

  • “Delightful, Sandra!These could be served perfectly as an appetizer with a simple sauce.Don’t skimp on the salt & pepper!Thanks for posting, Sandra!”

  • “Made a double batch of this with one zucchini and one yellow squash, farm fresh eggs, cheddar cheese and added a bit of cayenne, thyme, and basil and they were a huge hit at work! I also added a bit of butter to the olive oil (for flavor) Thanks :)”

  • “These were very good. I used parmesan cheese and a a yellow onion, so no blue cheese for us. They were good. My girls loved them and so did we. Good way to use up the zucchini. Thanks!!”

  • “These were so good! It was very hard not to eat all of them.Like other users, I used what I had on had, that being yellow onion and mozzarella. Only other thing was iIsalted the zucchini and left it in a colander for 30 min. then squeezed out the moisture. Thank you for a wonderful recipe.”

  • “I made half a recipe for the two of us but think I used too much blue cheese.I liked these and were easy to do.”

  • “Very, very good! I used Gorgonzola cheese instead of blue but followed the recipe otherwise. While the first 4 were cooking I added oregano, as another reviewer suggested and while the next 4 were cooking I added chopped tomatoes to the rest of the batch. Frankly, I liked the recipe the way it was originally written, without additions. That being said, next time I will only use 2 eggs, as the batter was a bit too runny. Also, I’ll add more cheese and less, if any, salt. Thanks for a great recipe!”

  • “These were good.Used yellow squash and zucchini, with parmesan cheese.Some better measurements would be helpful:I think a zucchini is large at 9″ long, but others think large is 12″.Makes a big difference.”

  • “My Dh and I liked these a lot. My 2 yo enjoyed them too. I used what I thought was a large zucchini which equaled about 3-4 cups of grated zucchini. I ended up using much more flour. i also used parmesan cheese instead of blue. They were goos and we ate them all. I think next time I will use less egg.”

  • “These were very good and the bleu cheese gave them a great flavor. I think mine did not have enough zucchini because they were more pancake-like than fritter-like. I will make them again and add more zucchini. This was the first time my hubby ever ate and liked zucchini!”

  • “This was really good as it – I did use gargonzola cheese because I had it. After making half the batch (this make tons!!) I added some dried organo, crushed red pepper and chopped tomato – OMG it was delicious. I also agree with Bev – don’t skimp on the salt unless you have a dip for these. We had ours with spaghetti – will make again!”

  • “My recipe calls for no cheese, 2 large zucchini, 2 eggs and 1/2 cup of flour.It was a little runny, but we just drained it off. SO good.We dipped them in Trader Joe’s Roasted Red Pepper and Eggplant dip.”

  • “We had a heck of a time with this recipe and I believe it was because after we did the first 3 steps, we stopped to snack on some zuke sticks and when we returned to complete this recipe, there was alot of liquid which I did not drain at the suggestion of visiting Chef Chill. As a result batter way to runny even though we added lots of flour and then it tasted to floury. I used canola oil in a cast iron pan and then switched to a non stick pan with hardly any oil and they cooked up much better. I enjoyed them cold the next day and will attempt again since I still have one more huge zuke left. My cheese combo was mozz, provolone and asiago. Not sure if that added to my problems.”

  • “Great!Made these as a quick appetizer and they were terrific.Modified the recipe by using 2 cups of grated zucchini, 2 eggs, 3 gloves garlic and a combination of mozzarella and parmesean.Dipped in tomato sauce–yummy!”

  • “I’m always looking for new ways to sneak vegetables into our meals and this one was a hit, even with my two year old.I used parmesan cheese as someone else suggested since that’s what I had on hand.Also left out the scallions to appease my picky husband.Even good warmed up the next day (although a little soggy then).”

  • “Very good!I didn’t use cheese, and used sweet onions.They were a big hit with the family!”

  • “I made these for dinner and I just loved them! I served them with a sauce(#57630) and ate them all up! I am now officially in the clean plate club! Thanks Sandra!”

  • “Very good & tasty. I used Onions instead of scallions & 3 cloves of garlic. I have madesimilar Zucchini patties before using Parmesan cheese. These are Very good I will sure be making these again.”

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