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Zucchini Fritters

by Laura

This whole week is gonna be Zucchini Fest at RMK.  I have done this each summer since beginning my blog.  I always plant one zucchini plant each year and it produces a bazillion zucchini, so I am always looking for new ways to consume it.  We are beginning with zucchini fritters.  

These are similar to zucchini cakes that I have shared before.  However, there are two major differences.  These zucchini fritters are baked not fried and instead of bread crumbs you use cornmeal/flour.  The cornmeal adds some nice texture and baked is always healthier.  I must admit though, I prefer the fried zucchini cakes.  However, everything in moderation so I gotta do baked some of the time.

Here is what you need to make the

Zucchini Fritters

  • EGG
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Zucchini Fritters | realmomkitchen.com

Zucchini Fritters

  • Author: Laura


  • 2 cups grated zucchini squash
  • 1/4 cup all purpose flour
  • 1/3 cup cornmeal
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely minced
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and black pepper to taste


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
  3. In a bowl, add zucchini and sprinkle with salt and pepper.  Add the remaining ingredients.  The mixture with be sticky and thick. Continue to stir, it will thin down.  You want it to look like a thick cake batter.
  4. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
  5. Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven.  Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara.  Makes 6 fritters.
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Recipe adapted from The Yellow House.

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Tried these last night and they were a big hit!

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Do you think these could be used as a mini pizza crust?

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Jess July 11, 2012 - 7:55 am

can these be frozen and reheated?

Kelly D June 28, 2012 - 12:01 pm

These are the yummiest! My veggie hating hubby liked them so much that I made them for my book club retreat. This was hands down one of the biggest hits of the weekend. Thank you!

Jennifer June 27, 2012 - 7:28 pm

I am making these right now!!

Erin @ Dinners, Dishes and Desserts August 9, 2011 - 12:38 pm

Your fritters look so good! The sauce sounds like it would be a great pairing with it.

Sarah August 9, 2011 - 10:06 am

Hi Laura! Thanks for linking to The Yellow House post about zucchini fritters. Hope you enjoyed it (despite being not fried!)
Always love hearing when people try out my recipes.

susan hall August 8, 2011 - 10:29 pm

Yay for zucchini week! And not a moment too soon. I have zucchini coming out of my ears, and always love your yummy and fun ideas. My family thanks you 🙂

Heather of Kitchen Concoctions August 8, 2011 - 11:56 am

I love zucchini and am always looking for new recipes! I can’t wait to see what you have in store for this week.

Tipling August 8, 2011 - 11:24 am

Thank you for posting this! I have four zucchini in my fridge right now and I was wondering how to cook them besides the usual satuee or grilled. I am looking forward to all your posts this week!

Bev Weidner August 8, 2011 - 11:18 am

Looooove fritters!
I might actually just love SAYING the word “fritters.”
It’s fun, what can I say?

Aimee August 8, 2011 - 9:02 am

Oh how I love zucchini fritters!! Amazingly enough I don’t actually have a recipe bookmarked for them because I tend to just hope for the best and throw everything together, so will bookmark this! Thanks 🙂


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