These were delicious. Hi Lisa, one of my readers reported using gluten free flour with great results. Personally I dont think the flour type changes the end result taste very much! I am so excited. Good call on adding the baking powder! You’re so welcome! I may have made them too big.. but they are sooooo good!! Have not tried them yet but am very optimistic. I’ve always had zucchini in bread, or cut into tired little slices, and fried in a pan, where they release all that water and steam themselves into unremarkable, soggy circles. Today I added a fair bit of grated cauliflower and finely chopped mushrooms (both of which would have otherwise gone bad in the fridge). Your fritters look amazing and I can totally relate to balancing the line between cook as a passion yet as a necessity to life. I recommend to zucchini lovers and non-zucchini lovers alike. Woohoo! I was totally blown away by how much water came out of the zucchini!! DELICIOUS and just the inspiration I needed for the zucchini that were hiding in my fridge. I love medi-style, a little fresh thyme and mint, along with some crumbled feta and a bit of dijon. These were the perfect solution last night to an excess of zucchini. A little parm? These rock!” Add 2 Tbsp olive oil over medium high heat. This looks amazing. Fried these in a little leftover flavored oil from the naked tomato sauce I made yesterday. This one looks great too. Thanks for sharing your review with other readers! I just made these, and I feel almost disloyal saying this, but I weighed my zucchini, and it came in at a whopping 1.25#, when i made the batter it was way too dry, so I added another egg and half of another even larger zucchini to reach the proper consistency. Very forgiving, delicious recipe. Maybe I should put the grated zucchini under the broiler to dry it. I have a few zucchini’s from my mom’s garden I need to use (but I dislike the texture, so I’m stuck to bread, cake, cookies, while nummy are a bit tired). Thanks! A skillet works better because they can get a little soft/ floppy when they are stacked, cooled and refrigerated. In the directions, beginning with the paragraph “In a large heavy skillet. I love making potato latkes. They were much better than the other recipe for zucchini pancakes I had been using AND they were much simpler to make, also more elegant looking. I just got a food processor, and we have decided to try to eat fewer carbs, so I think this will be on the menu more frequently. I made these tonight (as a side dish with panini) and served them with plain sour cream. This is my son’s lifestyle. OK .. spoke to soon. Since zucchini holds so much water, you’ll want to drain it before using. Yes, although it can get a bit more watery. The second time Clearly, I did something wrong and the only thing I can think of is that the shards of zucchini were too small. Delicious! Mama this is delicious!! These fritters are so easy and fry up so quickly, I use half olive oil and half canola blend to fry with. Just made this recipe tonight and I will need to double it next time because they were eaten and gone in no time! Picked 2 off the vine and tried them for the 1st time. My dad and I would make a meal of just that. I cut the zucchini by hand into long thing strands to maintain that “ropey” feeling. Everything’s fine though. Thanks for sharing your review! You never disappoint 🙂 Hi! You’re so nice! I have a whole colander full of grated zukes in the fridge! I added a bit of garlic and they were phenomenal… I was planning on freezing some but sadly there are non left! Thanks for sharing your suggestions and review Rosie! Grate zucchini; add onion, garlic powder, black pepper, onion powder, salt, whole eggs and egg whites. 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! Made these last night and they are absolutely amazing. The medium on my stove is a medium-very high on most (I adjust recipes accordingly). I’m so glad you enjoyed them, Shelly! I tried it, and I think that the scallions were a touch of pure brilliance. My toddler gobbled them up and asked for more more more. I had one of those massive end of summer zucchinis that I shredded in its entirety. I substituted lime for lemon in the toppoing as I’m in Mexico and lemons are hard (impossible?) 🙂. AWESOME. It also has crumbled feta cheese, fresh dill and Italian parsley. I’m glad you enjoyed that. oh yeah don’t skip the salt and squeeze…it’s crazy how much water comes out. It was an easy, healthy meal for a family. I’ll be honest, my husband was suspicious when I told him zucchini fritters were on the menu. Flour replaced with chickpea flour, no scallions. Also, this recipe does not make a lot, and they’re very small! I put grated (not shredded) parmesan cheese in, instead. I didn’t have green onions so substituted some onion powder, I also added some corn and Parmesan! The zucchinis really are showing off their green! Dinner and lunch for the next day done. Awesome! I have prepped these, frozen them and then brought them up to the lake house for the weekend. Something gluten-free. Thank you for sharing that with us, Madison. That’s so great! If you tell him they are zucchini fritters, he will weep and hide under the table. I add about a 1/4 cup of feta to mine to spruce things up a bit, and to invoke the Greek roots of the holiday. Can you do corn fritters? I recently did eggplant fritters and encountered the same issues–they tasted great but needed something more to be passed off as a meal. We brought in some of the last huge zucchini from the garden before frost! Maybe this wouldnt have been a problem if I had done the whole recipe? Seriously, sounds awful-tastes AMAZING! The fritters work well if you only use egg whites, too (whip them first to firm peak). I’m going to make them tonight! Thanks again for a great recipe. Perfect fritters!!! They aren’t crispy. Last night I made a double batch hoping to freeze some but I don’t think they’ll make it to the freezer. I prefer this formula here more for fritters these days (and the technique), but definitely think you could pull those flavors over here. I followed the directions but I did add basil and I used half yellow squash and the other half zucchini and they turned out TO DIE FOR! Even the zucchini haters in my family gobbled them up. just made these with 2% greek yogurt (plain) and also delicious! Congrats for your appearance in Martha Stewart’s magazine! i had year old top-tier cake for dinner. Easy to do and tasty. My husband flat out will not eat zucchini or squash, save in zucchini bread and he loved these. I followed the recipe pretty much to the word, including really wringing out the zucchini in cheesecloth. To die for ! any reason to think it wouldn’t hold up? Thank you for posting this; I just made these for lunch! So glad you posted these! I really love the vivid green of these fritters. Thank you! A perfect way to highlight zucchini! Scroll to the top of this post and you will find the full length video. I’ve made them twice. I added a diced jalapeño and some garlic. I do not either how people cook homemade meals daily. I used coconut flour and a good dollop of Franks’s Hot Sauce. Not sure why I forgot all about it (for 30 years!) 🙂. I made these last night as well! I’ll have to make these for my husband!! Great presentation…you know the third week of August is “National Sneak Some Zucchini on Your Neighbors Porch Week”? Thank you for sharing the recipe. I made for breakfast today ,but instead of green onions I added dill. I added fresh parsley and it seemed to make the taste of these burst. Will try that.Thanks for the ideas. I am very happy to have finally solved this mystery. Thanks for the great recipe… It is definitely a keeper! Every one loved these!!! BTW – my Bubi’s recipe for potato latkes always had baking powder in it :). I will be making these again! 🙂. DIRECTIONS. I made a double batch of these this week and two cups of water came out of the zucchini. When I take the frozen package out of the freezer, do I squeeze out water again, or just let it defrost and use it with the water that was frozen? Thanks for sharing :) The fried egg was just the right touch. Usually ending in a recipe or two being made) Anyways, I now love zucchinis. I used the idea of topping it with a fried egg – and that was a good decision. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. She would put minced garlic in the sour cream. What a great suggestion! I love your web site and come back to this recipe every summer, Thanks! Here are comments from people who have used non-wheat flours: Then use in place of crab in the Old Bay crab cake recipe. They were super quick to make and are an excellent vegetable delivery system for the skeptical young one. Deb, which cast iron pan would you recommend? I kid ye not. Just as an aside I wanted to mention I really like the “previous years’ recipes” feature at the bottom of each post. Delicious! And they look very orderly, all one size and shape. Thank you! Make something very similar to this based on a recipe I got from Wegman’s. I used one yellow summer squash and my husband thought there was cheese in them! Why are these so good?! 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