Zucchini fritters from Cook's Country Magazine, Aug/Sep 2014 (page 9)

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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

  • kitchenclimbers on July 10, 2017

    Made this with assorted summer squash, it was delicious! I thought the 1/4 cup measure was the perfect size, just scoop lightly and don't pack it in.

  • Rinshin on August 13, 2014

    Delicious and great recipe for those with garden full of zucchini, tomatoes and mint. The recipe calls for canned tomatoes, but I used fresh garden tomatoes in season for the sauce. Loved the addition of mint. Subbed dry dill for fresh and it was fine. The recipe says it makes 12 fritters using 1/4 c dry for measure. I started with 1/4 C for the first batch of 3, but quickly realized that it was no way going to make 12 fritters let alone 8, so started reducing after making first three. Used 2 T measure for the rest and came up with 11 fritters. Best to use 2 T measure because the thinner fritters tasted better and the texture was much more crisp. The timing for making the fritters was accurate at 4 min per side. Served this with oven roasted salmon and gruner veltliner. Can't wait to make these again when I get more zucchini from the garden.

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