Zucchini fritters from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MariaSwe on August 20, 2023

    I used freshly ground whole wheat flour instead of the AP and the flavour was great! However they weren't that crispy and I suspect I didn't remove enough moisture. Will try again. Didn't try the sauce.

  • Rutabaga on September 12, 2020

    My husband and I really liked these fritters, which were nicely crispy on the outside with a light interior. For whatever reason, the kids don't really go for zucchini, even in fritter form, although they managed to eat some and the older one agreed that if you have to eat zucchini, this is a better way than most.

  • eeeve on May 10, 2020

    We love these, have been making for years. Would also agree that these probably only feed two people (with a salad on the side), but maybe we’re just too greedy.

  • RosieB on March 02, 2017

    2 zucchinis did not make many fritters. Next time I would double the recipe. I added feta cheese for a classic fritter. These were good.

  • Maura on August 03, 2014

    Subbed fresh breadcrumbs for half the flour so they wouldn't be as heavy, they were great. Also love the Shulman Mid East version and put zaatar in some yogurt to top! Yum

  • Cati on December 07, 2011

    Seems a lot of zuccini per egg. Should it be 2 eggs. I used 100gms grated zuccini to 1 egg and heaped tablespoon of plain flour. This was a good consistency and worked well. Plain flour kept Na level down and it made 3 fritters, enough for 1 person.

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