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Zucchini Fritters

5676 Views 11 Replies 7 Participants Last post by  foxl
Time to start grating up all those zukes your [North American ;)] garden is setting on so generously! :D

Zucchini Fritters with cheese & onion

2 beaten eggs
1/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
splash of tabasco
dash of pepper
2 cups grated zucchini
1/2 cup chopped onion
1 cup grated cheddar cheese
2 tbsp. butter*
2 tbsp. oil*
(*or bacon drippings is good)

Make batter by mixing together eggs, flour, baking powder, salt, tabasco & pepper.

Fold in zucchini, onion & cheese - batter will be a little stiff - let it set 5 minutes to soften.

Heat butter and oil (or bacon drippings) in skillet; use about 2 tbsp. batter per fritter, dropping into skillet and browning 2-3 minutes on each side, until deep golden and crisp around the edges. I get about 15 fritters per recipe - prob'ly use closer to 3 tbsp. batter per fritter.

Drain on paper towels & serve hot.

Now my everlovin' loves these with maple syrup . . . me - not so much. I'll take my cheese/onion/tabasco plain, thank you. :spider:

serving size = 3 fritters (118g)
calories per serving: 214
calories from fat: 138
total fat: 15g
saturated fat: 8g
trans fat: 0g
cholesterol: 124mg
sodium: 468mg
total carbs: 9g
dietary fiber: 1g
sugars: 1g
protein: 10g
vitamin A: 11%
vitamin C: 17%
calcium: 22%
iron: 7%

If you'd rather have your fritters without cheese, here's another version, but it has sugar added: :( Zucchini Fritters
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Update: Throw a handful of whole flax seeds into the batter . . . :D

Today I got 21 fritters per batch . . . which dropped the calories to 168 and carbs to 7g
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This sounds yummy! If I ever get another day off work and my homework all caught up I will have to try it!
They sound LOVELY!!! In my house, believe it or not, zucchini are sacrosanct and must be STEAMED ... or someone else GETS steamed! Ridiculous, especially as I am searching for a felafel substitute ... :yuck:
Zucchini fritters are delicious! I made a batch using a similar recipe not long ago. I used buckwheat flour in mine. YUM!
Buckwheat flour is a good idea . . . I've used it in other things because it has more resistant starch - dunno why I didn't think about it for this. Thanks Cathyy!
Thanks for posting this recipe. My Auntie used to make something similar many years ago and never wrote down a recipe. I always loved hers and hopefully when I try this recipe, mine might taste half as good as hers did.
Thanks for reminding me about them...and zucchini are plentiful here right now. Where in missouri are you Shanny. My husband and I are both from there...I grew up near lake of the ozarks
Thanks for reminding me about them...and zucchini are plentiful here right now. Where in missouri are you Shanny. My husband and I are both from there...I grew up near lake of the ozarks
We're east of LOTO about 40 miles, out in the country on the Gasconade River. I bet you had a terrific childhood, Mindy . . . it's beautiful around here.
Lol...Where I grew up is between you and the lake.. Ever heard of Iberia? Yes, it is beautiful there...I would move back if the summers weren't so hot. I gotten use to living in the north where the summers are mild
I made some GREAT Zucchini fritters this weekend -- almost forgot to post about them!

First, I was experimenting with my julienne thingy (cheapy bought online) that makes "angel hair" zucchini (actually, it reminded me of Indian sevvya noodles, more anything). And I will need to do more experimenting, about 3/4 got angel-haired, the rest was in lumps and mush. Be that as it may, tasty lumps and mush ...

So I mixed the result with eggs and madras curry powder, and fried it up in EV coconut oil. The fineness of the zucch made for a lovely fritter texture and the coconut oil made it smell divine!

I served these with a jar of mint chutney, from the Indian grocery ... everyone loved them!
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