Zucchini Fritters no. II


Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me


Techniques & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes


Pasta & Dumplings

Pizza, Wraps Sandwiches


Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices


Makes about 2 dozen


These fritters are a bit easier to make than the Zucchini fritter no I recipe. They are tasty but not as distinctly Zucchini-ish since the Zucchini is grated.

½ cup all-purpose flour

½ cup Masa Harina – (corn flour – the stuff used for making tortillas and tamalies)

1 ½ teaspoons baking powder

1 tablespoons sugar

2 teaspoons chili powder – (the stuff you make chili with, not cayenne)

Salt and fresh ground black pepper to taste

About a cup of grated Zucchini

½ a yellow onion, grated

3 or 4 cloves of garlic, minced exceedingly small

¼ cup olive oil

1 egg, lightly beaten

Water enough to make a stiff batter

Oil for frying

Combine the first six ingredients and mix well. Add the next five ingredients and mix gently. Add enough water to make into a stiff batter. Heat four or five inches of oil in a heavy pot of your deep fryer to deep frying temperature – (between 350 and 375 degrees)

When the oil has reached the proper temperature, drop the batter by the spoonful into the oil and fry until golden brown, burning to insure even cooking. When done, remove from the oil and place on paper towels or pieces of brown paper bag to drain. Continue until done. Serve warm. I like to use one of the small portion scoops so that the fritters are evenly shaped little balls. Use about a teaspoon full of batter.


        Copyright © 2008 - Geraldine Duncann