Sunday, August 7, 2011

Zucchini Fritters

It is squash season. In addition to the zucchini that my single zucchini plant puts out husband also brought home some giant zucchinis from work that one of colleagues grows in his backyard. And so I have made a list of zucchini recipes I need to try. One of the top things on my list was zucchini fritters.

One of my fondest childhood memories are my mothers deep fried cutlets. Some weekends we would wake up from our naps to the sound of these potato cutlets stuffed with peas, onion and carrots sizzling in oil. My mother would form oval cutlets dip them in bread crumbs and deep fry them until they were just past golden brown. We had far more of these than was good for us.

So this weekend armed with a fridge full of zucchini and a slower metabolism I found this recipe for skinny zucchini fritters.

My version left out the Parmesan and a lot of the spices since I wanted to keep the flavors simple.

Recipe for Zucchini Fritters

1 very large zucchini grated.
1 cup bread crumbs
1 tbsp dried basil
salt to taste
1tsp paprika ( depending on how spicy your paprika is add to taste)
2 tbsp egg white

Grate the zucchini with the peel on. Collect in a paper towel and squeeze to remove all the excess water. Place this grated zucchini in a bowl and add the rest of the ingredients. Mix and get ready to make fritters.

Shape into fritters.

Shallow fry in a pan on both side. I used my cast iron skillet for this and crust on these was perfect.

Eat with favorite dipping sauce. Lie back with a full stomach and take a nap.


  1. I love your version of the fritters..zucchini has a very delicate flavor and this seems perfect to let it shine.

  2. @Snehal - my husband loved these and he made another version with finely chopped green chillies, salt and a dash of coriander powder and that version is my new favorite... It does even more to just let the zucchini be and shine through.

  3. We make similar fritters with a whole host of veggies. Another way to eat these fritters (apart from raw) is to in a chapatti or tortilla, with some chopped raw onion, a squeeze of lime and some green mint chutney. Pile all ingredients on the chappatti/tortilla and roll.

  4. @nmaha - I need to try to make these with more vegetables. I am basically looking to avoid using bread crumbs as much as possible by maybe including some starchy vegetables. Thank you for visiting and commenting

  5. I tried your husband's version with rice flour instead of bread crumbs and dunked them in kadhi - delicious!


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