Zucchini season is in full swing, so I made some Zucchini Fritters! These are crispy on the outside, smooth and flavorful on the inside. Printable recipe is on my website here: bit.ly/2B9cmT4
Hi Kevin, Lisett here 😀 today I made your angelic zucchini fritters, and yes they are angelic! I didn‘t change anything, except a for little bit of salt and sugar in the dip. Even my husband, who is not very fond of vegetarian food asked me to put it on our to do list. Thank you very much 😘
Prepared these tonight. Took your advise and used my box grater, and did not have any of those "leftover shreds" of zucchini. Lisha and I thought they were delicious. I did think they were a bit salty, and will use less next time. I also substituted some chopped green onion in place of the chives.That said, your description of them being creamy was right on the mark. Thanks.
I'm catching up on your past videos. I am retired now and have time for these wonderful episodes. My sister comes over for a visit and we watch together. Thanks so much!
Summer favorite. The fritters & the Jacob’s family! Arrow snapdragons are one of my all time favorites to add to a floral arrangement. I love hydrangea!
Hi Kevin, I made your fritter recipe tonight. My husband put corned beef in the crock pot for dinner and we were having leftover salads for the side dishes. I found a zucchini in the refrigerator and thought, well I better use this before it goes bad. Your recipe was pretty quick and easy to prepare and fritters tasted good. We both liked the lemon zest. I didn't make the sauce because, I didn't have sour cream. But, that's okay maybe next time. Thanks for sharing.
Hi Kevin I wanted to let you know that I tried this recipe yesterday. Thank you for sharing it. My family loved it and it's now in my favorite recipe box. I used a zucchini from my garden here in Northern California. 🍽️😋
Firstly, I'd like to start by saying that I love your recipes and lifestyle tips. Thank you for sharing your time and knowledge with me. I believe that we are about the same age and I am recently developing some health issues, especially around sugar and salt. Although most of the salt remained in the water that was discarded - there was no need to add more salt to the recipe afterward since they became too salty in the end. I will most certainly omit the extra salt next time but the texture and dipping sauce were perfect!
Nice fritters! Thank you for making them and sharing the video and recipes. I wish I were there with you to help make them. I do enjoy cooking and baking as well. I sometimes put items that I fry onto a cooling rack that sits on top of a paper towel covered baking tray. I think it allows the food to cool a bit faster and stay crispier. Again, thank you for the video and recipes. I will give this a try this coming summer. Best wishes! 🙏💖😋👍
Hi Kevin, I love zucchini and will definitely be trying fritters very soon. I’ve been binge watching you and have a hard time not making everything at once. You explain everything so well, which makes these recipes easy to follow. Thank you, Julie 🥰
What a few Zucchini’s can do for a party 🎈 🥒 amazing idea and thanks for always posting recipes. Much Love in N. C. You must live In New York. Love all the videos!
Oh my goodness! So delicious! So I love your healthful recipes! I love to try different variations . So to this one I used potato starch and coconut flour instead of AP flour. Then in place of eggs I used flaxseed meal ? Also added a bit of green Tabasco sauce! I will be cooking them in the morning. You my friend are TRUE inspiration. Also I LOVE your gardens.
Hi Kevin, So glad I found this recipe in your archives. And thank you for reminding me to use my Kitchen Aid food processor. It has been sitting on my kitchen counter... staring at me! My blender broke, but I'm confident the processor can take over. I just shared this video with my good friend, who is visiting family in Germany. She is a vegetarian and will love these fritters! Please keep featuring vegetarian recipes and also savory meat recipes for me to alternate in my meal planning. Thank you Kevin! ~ Diane
Glad to see this recipe. I made some this morning from another recipe which failed to mention removing the liquid. The fritter were mushy and after even 1 hour of cooking the center would not cook. No worries, thank goodness I only used 1 zucchini and have more left to try again with your recipe.
That looks so delicious, my mouth is watering. A few years ago I had so many squash that I decided to try ricotta stuffed fried blossoms. I thought they were a bit bland, so I stuffed them with Palmetto brand pimento cheese I had in the fridge. They were amazing and so rich. Luckily, I had company for the weekend to make the effort worthwhile.
I plan on planting Zucchini again this year. These look awesome. This reminds me when I make potato pancakes. You have to squeeze the liquid out as well
I'll be making these as soon as the 'courgettes' come back into season over in Europe. I've never removed so much liquid before or added lemon zest and a dipping sauce and that sounds like a perfect touch so anyway the recipe is already in my book!
Kevin Kevin!! I just made these Angelic Fritters, oh boy is all I can say!! I made sauce with Yogurt garlic and dried mint❤️ I just cant wait to receive your cookbook!!
Ahhhh.....now I know,what I did wrong.... I did not know about the " getting -rid off -the -water- and adding-lemon-for-taste.." THANK YOU .. Your's look wonderful.. .mine were allways to floppy...now I know why. ...
