Connie's zucchini fritters

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 321.1
  • Total Fat: 14.3 g
  • Cholesterol: 36.0 mg
  • Sodium: 714.9 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 20.6 g

View full nutritional breakdown of Connie's zucchini fritters calories by ingredient
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tasty way to serve excess summer squash, even overlarge ones. Shred any kind you have into these fritters. tasty way to serve excess summer squash, even overlarge ones. Shred any kind you have into these fritters.
Number of Servings: 8


    Zucchini, 3 cup, shredded
    *Flour - Unbleached White Whole Wheat, 2 cup (remove)
    Baking Soda, .5 tsp (remove)
    Parmesan Cheese, grated, .25 cup (remove)
    Garlic powder, 1 tsp (remove)
    Oregano, ground, 1 tsp (remove)
    Marjoram, dried, 1 tsp (remove)
    Basil, 5 leaves fresh or 1 teaspoon dried
    Pepper, black, .5 tsp
    Salt, 1 tsp
    Buttermilk, lowfat, .5 cup (
    Red Ripe Tomatoes, 2 large whole (3" dia) (, sliced
    Mozzarella Cheese, part skim milk, 16 oz , sliced
    one tablespoon each olive oil and canola oil
    sea salt for sprinkling, if desired


Mix the shredded zucchini, flour, baking soda, Parmesan cheese, spices and herbs together thoroughly in a large bowl. In a separate bowl, beat the eggs with the buttermilk. Stir this mixture into the zucchini mixture to make a batter.
Heat 1 Tablespoon each of olive oil and canola oil in a large nonstick skillet. Gently spoon 1/4 to 1/2 cup zucchini batter per fritter into the hot oil. Fry until golden brown on both sides. Drain on paper towels, top each with shredded mozzarella and a slice of tomato. Sprinkle with sea salt if desired. 321.1 calories each for 8 servings

Serving Size: makes 8 large or 16 smaller fritters

Number of Servings: 8

Recipe submitted by SparkPeople user ANGEL1066.

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