Zucchini Fritters

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I saw this recipe from Peggy of What’s Cooking in Carolina. Since I had some zucchini in the refrigerator that were begging to be cooked, I thought this would be a great one to try. Plus, with my husband and kids, anything fried is a guaranteed hit.

I changed a few things around, but it is basically the same idea. Here is my version:
Photo Sharing and Video Hosting at Photobucket2 green Zucchinis, grated
2 yellow Squash, grated
1/2 sweet vidalia onion, grated
1 cup Korean Pancake Mix
1/2 cup water
1 egg
Salt & Pepper to taste
Oil for frying

Mix the grated zucchini, yellow squash and onions in a large bowl. In a separate bowl, beat one egg, add the Korean pancake mix and water and mix until blended. Season with salt and pepper and pour over the vegetables. Mix well. Heat some oil in a pan and drop spoonfuls of the batter, depending on the size you’d like to make your pancakes. These were about three inches in diameter so I was able to make three at a time. Brown each side until browned and drain on paper towels.

You can serve these with a dipping sauce of lemon, soy and pepper flakes which I prefer, or ranch dressing, the preferred dipping sauce of The Clone.

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3 comments on “Zucchini Fritters
  1. Jeanette says:

    Hi Peggy, the girls liked it! and the combo green and yellow squash was nice. The yellow I think tends to be too bland sometimes. The zucchinis have more flavor. The girls said it’s just another version of the fried zucchini they like so much.

  2. Pookah says:

    Hey! I am glad you tried them, of course with your own twist! Did they like them? It’s funny reading your recipe. I did the link to Korean Pancakes. I can’t remember what I wrote, but the original recipe called for squash, onions and pancake batter. We tried it w/just yellow and it was tasteless. How was the combo?

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