My Favorite Meal of the Week – Zucchini Fritters

Growing up in California, I ate a lot of home grown squash, zucchini, and eggplant. In the summers, people with big gardens were basically giving these vegetables away because they had so many. So I thought I’d seen most of the ways to use these guys.

But last summer, I discovered a new great recipe to use any extra zucchinis – zucchini fritters. And I’ve started making them again almost every week.

We often eat them with a chicken apple sausage for a quick and light summer dinner. I found the recipe here and have included a few additional photos below with notes.

Note: In photo above, I doubled the recipe which made about 16 fritters (or 8 if you do the recipe as listed).

Note: Make sure to fry each side well so that they get a bit crunchy. Also, if you’re having trouble getting them to form patties before you cook them, add another egg to the mix and mix it up well. 


2 thoughts on “My Favorite Meal of the Week – Zucchini Fritters

  1. These can be made gluten free if you replace the bread crumbs with certified GF oats If they are not sticking together add an extra egg or 2. They are so delicious I hate to have anyone miss out.

  2. Pingback: My Favorite Meal of the Week – Corn Cakes and Green Bean Salad | the petite croissant

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