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Author Notes: I learned to make these from a friend, a retired chef, almost 30 years ago. My children love them dearly, and ask for them regularly during zucchini season. They're very simple, and pretty easy to make. Be careful about using "off-brand" saltine crackers; they can change the taste dramatically. —Kayb
Makes 10-12 fritters
- 2 medium zucchini
- 2 eggs, lightly beaten
- 2-3 tablespoons milk or half and half
- 1 sleeve/stack salted Zesta or Nabisco saltine crackers
- vegetable, peanut or canola oil for frying
- Grate the zucchini on the large holes of a box grater, and set aside.
- Dump the crackers into a large zip-top plastic bag, squeeze most of the air out, and then carefully crush the crackers. I use that highly specialized kitchen tool, the sole of my foot, if I don't have the rolling pin out for something else. Leave some larger crumbs in with the smaller ones.
- Add cracker crumbs to zucchini; add beaten eggs and milk/cream as needed to make a "dough" that will hold together. Set aside for 15 minutes to let crackers soak up the liquid.
- Heat oi, about 1/4 inch deep,l in skillet over medium high until a small bit of batter sizzles when dropped in.
- Use a measuring cup (I use a 1/3 cup size) to scoop up dough/batter; form with hands into a patties and put in skillet with hot oil. Fry 4-5 minutes, until golden brown, then flip and brown other side. Drain on paper towel covered rack, and keep warm in oven; serve as quickly as possible.
- You can add other seasonings to this as you choose; I've never found anything I like as well as the plain ones, maybe served with a little garlic aioli. Using salted crackers makes it unnecessary to add any more salt.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
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