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I'm always looking for ways to use the tons of zucchini that my garden produces. I wasn't very happy with the fritter recipes I found as they were a bit bland so I put an Italian spin on these.


  • 3 eggs, beaten
  • 1½ cups milk
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 2 cups unbleached flour
  • 2 cups cornmeal (I like a medium grind for texture)
  • 1 cup grated Parmesan
  • 2 tablespoons parsley, chopped
  • 2 pounds zucchini, grated and drained


  • In a large bowl mix eggs, milk, baking powder, salt, flour, cornmeal and parmesan till smooth.
  • Fold in parsley and zucchini
  • Drop by scant ¼ cupfuls into hot oil, turning to brown evenly.
  • Drain on paper towels and serve with marinara or other dipping sauces.

Categories: Dinner  Side Dish  Vegetable 
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