Zucchini Fritters

I thought I had the recipe for Zucchini Fritters in the filing cabinet of my brain but I ended up making something similar to it. I grabbed a couple of zucchini and squash from the garden. Shredded it. Added 1 teaspoon of salt, pepper, garlic powder, and baking soda. Added 3 eggs and about 3/4 cup of flour.

Then I fried them in a shallow pan…pretending they were pancakes. Then I served it with some Japanese mayo and unagi sauce with a freshly chopped tomato from the garden.

Overall the flavor was great but then I decided to do the research on what I should have done. Here’s a recipe…same same but different.


1 1/2 pounds shredded zucchini

1 large egg

1 teaspoon salt

1 teaspoon pepper

1/4 cup all-purpose flour

1/4 cup grated cheese of your liking

3 cloves minced garlic


Shred the zucchini.

Add the rest of the ingredients and mix them until well blended.

In a pan, add some oil and place over medium heat.

Get your favorite ice cream scooper and scoop in some of the mixture into the pan. Spread it out.

Cook for about 2 minutes on each side.


So what’s the difference?

Mine turned out more caky but tasty. I appreciated the baking soda to help keep it airy.

The interweb version has a better veggie taste to it and was a little salty because of the cheese I used.


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