This bread is easy to make but tasty.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 25 |
| Yield: | 25 fritters |
Ingredients
- 6 eggs
- 3 zucchinis, shredded
- 1 zucchini, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1 ½ cups all-purpose flour
- 2 cups vegetable oil for frying
Instructions
- 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.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 121 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Zucchini are so many different sizes! ” 3 zucchini shredded ” is way too ambiguous. Recipe should use a standard measurement for zucchini such as “3 cups shredded zucchini” as used for all other ingredients.
My husband and I both cook and neither of us have tried (or even tasted) zucchini fritters before. These were awesome!!! Will definitely make again. I’m hoping that the next family event I go to I have access to fresh homegrown zucchini (and my backyard grown Thai Basil) to make these to share.
Always put zucchini on cheesecloth and squeeze out the water
I made this according to the recipe and loved it! This recipe is a keeper.
Delicious!
I made these but modified the recipe a little. I added 2 large garlic cloves and 1/2 tsp oregano – like my mom used to. They’re delicious. Fresh garlic and basil are key. I overcooked some but they still taste really good even if they are a bit crispy. 🙂
Didn’t change deliberately, I thought I had created a new recipe until I re-read this recipe. I cut the recipe for two of us. I used 5 tbsp. of Bisquick baking mix, parm cheese, 2 eggs, salt & pepper, 2 cups of shredded zucchini and the magic ingredient of 1/4 cup of fresh basil. Fried in butter. Perfect side dish for a skimpy supper—delish.
These were great!!! Highly recommend.
I made these! They were delicious!
Great recipe! Everyone loved it , it was easy to make but taste like a a complex creation. Definitely will make this again!!
I only had 2 zucchini so I substituted yellow crookneck squash for the other zucchini. This recipe makes A LOT. I have plenty to give away.
These are yummy. It would be great to indicate how much zucchini based on cups vs numbers of zucchini’s. Anyway, I did the salting and moisture squeezing and I had no problems with frying. I used coconut oil instead of vegetable. For the second batch I flattened them as they fried and they cooked perfectly evenly. I’ll definitly make these again.
these are great! new family favorite
Delish- I used prepared pesto instead of basil and it was amazing that way. I served it topped with fresh mozz and tomatoes with a sprinkle of salt. Perfect lunch.
Very good starter recipe you can add your own seasoning preferences to. I added a lot more Parmesan (1 cup? Used pre-shredded, not powdered) and some garlic powder to taste. As I was making these, I tasted one and felt it was a little bland, so added some more salt and several shakes of cayenne pepper. Onion powder and Italian seasoning would be good too. Good hot, warm, room temperature or cold! Leftovers perfect for a breakfast on the run, or in lunch boxes. Am going to freeze some and see how well they reheat in the oven.
I reduced the recipe in half and separated the eggs. I whisked the whites and added them gradually to the mixture along with the flour – this yielded a lighter fritter. I also fried them in grape seed oil which performs better at high temps. It is also better if you use a very light weight flour like “White Lily” or Whole Foods’ white organic flour.
I’m giving this four stars because I liked it so much after I changed it. I added chopped tomatoes and onions, and put crumbled feta cheese on top and it tasted much better. But this is a great starter.
Delish…dried the zucchini in my salad spinner.
I improvised by using Italian breadcrumbs. I took the advice of another review and squeezes the water out. I forgot the cheese but they came out WONDERFUL! My garden is spitting put zucchini like crazy so I will be making these again!
I found them to be a little doughie and realize now I should have squeezed more liquid out of the zucchini. Other than that, the taste was pretty good. We dipped them in a soy/vinegar sauce and that seemed to help some. I’ll try them again and make some adjustments.
This is a super easy, and delicious veggie dish! I just made my first batch and it was so good, my husband and i were eating them up the second they were cooled down enough for our mouths to handle! My adjustment to this was halving the flour and adding Italian seasoned bread crumbs. We were dipping them in marinara sauce, but I want to try other sauces or dressings next time.