Good morning! I am so happy that Sunday is here. I had a really tough week. So today, to celebrate that the crazy week is finally over, I am cooking these colorful fritters for breakfast. Who is with me?
I am usually in a hurry when cooking breakfast. That is why almost all of my breakfast recipes are cooked in under 25 minutes. I think it’s the case for most of us. We are all in a rush to go to work, the gym, meetings, or are just hungry. Fear not, these zucchini fritters will not make you wait. They have been on my list for quite a while already, ever since I tried zucchini fritters at our local breakfast restaurant. I decided to add some corn and bell pepper for extra color and flavor. Try these with some yogurt or sour cream on the side. Or just sprinkle with some Parmesan cheese!
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On a separate note, I probably won’t share a breakfast recipe next Sunday. I won’t share a lunch or dinner recipe either. I will be too busy… getting married! That’s right. I am getting married in a week. Yay!!! We are going to have a small beach wedding in the beautiful town of Cape May, NJ. Just us, the closest people and the ocean. Oh, I can’t wait…
ZUCCHINI FRITTERS
Ingredients
- 2 cups shredded zucchini
- 1/2 cup fresh corn kernels
- 1/2 cup diced red bell pepper
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped dill
- 3 tbsp flour
- to taste salt and pepper
- 4 tbsp vegetable oil for frying
Instructions
- Using clean hands, squeeze shredded zucchini over a bowl or a sink and try to remove as much liquid as possible. Place zucchini in a clean mixing bowl.
- Add corn kernels, diced bell pepper, eggs, Parmesan, chopped dill and flour. Season with salt and pepper to taste. Mix all the ingredients together.
- In a large frying pan, heat vegetable oil on medium low heat. Working in 2 batches, fill up an ice cream scoop with zucchini mixture and drop onto the pan. Flatten the patties slightly with a fork. Fry for about 4 minutes on each side.
- Serve with yogurt, sour cream or some Parmesan cheese.
Mary Guedry says
May 24, 2017 at 6:59 pmI will try your recipes looks delicious
Tania says
May 24, 2017 at 10:06 pmThanks, Mary! I hope you’ll have fun cooking and enjoy the results. 🙂
Nisha says
August 5, 2016 at 8:50 pmHello what can we substitute the eggs with as I’m a vegetarian would love to try it out.looks yummy
Tania says
August 5, 2016 at 9:28 pmThank you, Nisha! I am not sure what would be a good egg substitute here, since egg hold the zucchini mixture together. Sorry.
Melanie says
August 4, 2016 at 7:37 amThese look delicious! Can they be baked instead of fried? If so, what temperature and timing would you suggest?
Tania says
August 5, 2016 at 9:27 pmI don’t think you’ll be happy with the result, Melanie. Sorry, these could just be fried.
Sally says
February 11, 2016 at 10:17 pmI love zucchini fritters, will have to give this variation a go! Yum!
Tania says
February 13, 2016 at 9:06 amMe too! I’ve recently tried these with some feta cheese added to the batter and they turned out fantastic too! Wish you a super day, Sally!