Plus I made them up a little early and were perfect timing wise as they could sit in the oven till everything else was ready. These would be perfect for breakfast or dinner! Thank you for sharing that awesome idea! The zucchinis really are showing off their green! Easy to do and tasty. They aren’t crispy. He used shallots in place of green onions, and topped them with his homemade rice wine mayo; served next to a yolk-y egg. Hi Deb! HI Tricia, I think these would still work well with a gluten free baking flour. Iâd love to make these again and try replacing some of the flour with parm, per a rec up above! . i love love and love these! they’re great with feta in, too. Our entire family loved them and my hubby has insisted they become a staple in our rotation :) Thanks for another fabulous recipe! Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. Another yummy recipe for zucchini and just in time for the explosion has begun! Latkes are generally a once a year treat on account of them being a bit of a pain to do, and these are so darn close. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Thanks for sharing your great review! were. I think I also added more green onion than called for and a bit of garlic powder, but still found them very bland without the parmesan cheese. delicious! Sigh. Super Grover was my all time favorite. (The first recipe of yours that a linked to my blog – I am sure there will be more to come.). Thank you for sharing the recipe. I did these again. I just made a similar version this weekend, but found that the frying took a lot longer than I wanted it to. my son is recently eating gluten free and I am figuring this all out. If way too thick, add a touch of water. Maybe that’s what affected the after taste? I have my mom’s and wouldn’t trade them for the world. These look delicious. Ended up needing to add milk, the batter was so stiff haha I needed something new to try with the zucchini from my CSA. Shred the zucchini by hand or in a food processor, then transfer to a mixing bowl and add the salt. Since I’ll be handling the gift, should you win, we can sort out the details any way that you’d like. yumyumyum. This is one of my very favourite lunches, i normally pimp mine with a bit of feta, mint and lemon zest. But theyâre also perfect the way they are. I can’t wait to try these. Topped with a fried egg and they were bomb. I just made these. Yum, my friend keeps hounding me to take some zucchini off of her hands. I heard about this recipe through Tanya (a gal from church) who got it from Smitten Kitchen who adapted it from Simply Recipes and we have since adapted it to feed our crowd. Mmmmm. We love these best served with plain sour cream. Lynn Mirassou We used a mix of zucchini and yellow squash for extra colour, and added finely chopped flat-leaf parsley and mint to the fritter batter. Nice. I’m so happy you all enjoyed that! Now I do! The flavor is really nice with the zucc’s. Next time I will double the recipe for sure. Works like a charm. So I finally decided to just make one BIG ol’ fritter. In a large cast-iron or nonstick skillet over medium-high, heat 2 teaspoons of oil. Made this today. Nice and light :) CanNOT wait to try them out! Even halfway through making them I had second thoughts, thinking the batter was too dry. Thanks for the recipe!!! I didn’t really know what to expect from them. I’m so happy you enjoyed this recipe, Alexa! These look you yummy! My normally very picky husband even went for seconds. These are popular for good reason! On the side I made a sauce with half sour cream and half ricotta, lemon juice, salt, pepper and fresh pressed garlic. I grated the zucchini coarser and added a second egg. Christina. We brought in some of the last huge zucchini from the garden before frost! Your zucchini fritters recipe looks amazing! I can’t seem to find an easy way of getting to it. Yum. It took a few minutes to whip these up, that’s it! I used the shredder set-up on my little, old Cuisinart for the first time and it made a helluva (funny!) Substituted with a corn starch and water slurry. I cooked this tonight, and we just finished eating them accompanied by smoked salmon,capers, and a fried egg. It’s worth trying, though. Beat the eggs in a large bowl. It was very good. But the interior could have been more “finished” tasting. When I have leftover corn I add that too. Made these tonight with our garden summer squash surplus. I’ve been cooking my way through your vegetable fritters/savory pancakes recipes, and every time I try a new one, I think, oh this is my favorite! I did not know I could put them in the oven to complete the cooking process! My mother makes the best zucchini fritters ever and during season she makes sure that there’s always a plate of them when I come to visit. It probably doesn’t help that I’ve spent the last year or so developing recipes for very specific things — a side dish, a salad, a tart — that don’t exactly add up to be a dinner, and that NYC makes it quite easy to order in whatever parts of your meal you haven’t made at home. Does the water content of the veggie have anything to do with the fritter staying together so well? Fluffy and crispy. I’m so glad you found my site Nicole! They were delicious! I love making potato latkes. Added 1 clove of grated garlic and 1/4 tsp Aleppo pepper. Will the zucchini give off water while it’s been cooked if you don’t? i`m make the latakas so i`m pleased to see the recipe for the courgette fritters … this i will be giving a try to… maybe even this evening, These look great! I didn’t realize till I saw a comment on here that you have or are on an auction? Thank you Natasha, my mothers heart is happy to feed my children veggies in a way they enjoy!! We’ve made it with zucchini a couple of times and it always came out wonderfully, so after a day of apple picking we decided to mix it up and did a double batch – one all apples and one apples with sweet potatoes. :-) I make them with feta and a pinch of nutmeg, and serve them with a squeeze of lime (or lemon). Hi Natasha!! Just made this and they were delicious! ð. Made these for the 4th time today and they were delicious, as always. They were too EASY to be that delicious! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Also wondering if maybe an avocado sauce would work. Oh, the addition of Parmesan was divine. Taste great, just really shouldn’t have skipped that step, lol. The fritters were, of course, amazing, but the thing that surprised me most was the topping–I loved it, and I typically don’t like adding sauces and creams to my food. Thanks! After searching the web for over an hour, I decided to just combine two of your recipes – this one and “potato pancakes, even better” – which resulted in the most perfect summer squash, new potato, and scallion latkes EVER! Or did you make another recipe? I tried following her once as she made them, but she doesn’t measure anything, she just pulls flour out of the bag and dumps it in until it’s “enough”. Grease hot pan or griddle with butter. Hi Ann — I have a post on poaching eggs here. I wish I could put a heart emoji on this comment. But your recipes are just so creative and inspiring. Just made these with the last of our zukes from last summer (shredded and frozen). I had that problem too! Oh well! Looks like we have a winner! Thanks! I’m glad to hear the recipe was such a success, thanks for sharing your great review! I love your zucchini fritters! Chive sour cream with that? Hi Olga, that wonât work well since the zucchini will slowly continue juicing out as the batter sits. !’, And then. Theyâre so easy and tasty! The one meal my husband cooked regularly (other than hamburgers) when my son was a toddler was zucchini pancakes. I try to exercise but definitely not a hard core workout person :). I thought it was a bit bland, even with a clove of roasted garlic and some more spices. This looks like the one for me to get my first does of zucchini. I didn’t put them in the oven at all and they were fine. Very critical to ring out the zucchini in the cloth. Thanks! I just made these and am so happy that I did! This post may contain affiliate links. I don’t know if they are raw inside again because they are still in the oven ‘finishing setting’ They are more browned the second time around but the house smells like a fire. Even down to my stocks. Loved the sauce (I used light sour cream and it was perfect). I’ll have to double the recipe next time, so I’ll have more leftovers to take to work for lunch. My mother in law also loves this recipe and I know has given it to her friends as well! Do you think these would work with almond flour? Yum yum. I heard about this recipe through Tanya (a gal from church) who got it from Smitten Kitchen who adapted it from Simply Recipes and we have since adapted it to feed our crowd. I’m actually hoping for even more zucchini in my CSA box tomorrow so I can make this again. I either fry them in olive oil as fritters or, MUCH easier, bake them in well-oiled muffin forms (only 1/2 inch deep) in a hot oven for about 15 minutes. 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