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Zucchini-Cornbread Fritters

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Total Time
Prep/Total Time: 25 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Marietta Slater, Justin, Texas

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jul. 20, 2023

More than 40 years ago, a friend gave me this basic recipe, but over time I have adjusted the ingredients for my family's taste. I pan-fry these fritters so they don't get too greasy, but you can deep-fry them if you'd like. —Marietta Slater, Justin, Texas

Test Kitchen Approved

Zucchini-Cornbread Fritters

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Yield: 2 dozen
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg, beaten
  • 1 cup shredded zucchini
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon Old Bay Seasoning
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a large bowl, stir together the first 7 ingredients. In a deep-fat fryer or skillet, heat 2 in. oil to 375°. Drop batter by rounded tablespoonfuls into skillet. Fry 2 minutes on each side or until golden brown. Drain on paper towels; keep warm.

Nutrition Facts

1 fritter: 102 calories, 7g fat (2g saturated fat), 13mg cholesterol, 144mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 2g protein.
Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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