I tried the streamlined version, not minding the extra time in the oven. I added sheep’s feta and they were incredible. Thanks! 2. If he’d known it was zucchini he would have gagged! I can’t multi task in the kitchen either. Delicious comfort food! I could never be Rachael Ray. But they were terrific. Those are the people who write the canonical, classical cookbooks, like Julia Child. Oh, and the recipes too. I’m curious about the wringing out step. Can I use sushi rice here? Looks divine (as does your sweet wee one). This recipe was great. Anyone know if it would be better to freeze before or after wringing out the water? I was wondering what to do with all the zucchini lying on my screen porch! I didn’t have any zucchini so I made this with an eggplant over the weekend and it was decadent and delicious. Following the recipe exactly, I turned out zucchini sponges, not fritters. It really taste amazing. Made these tonight – two versions – one with egg and one without (for the toddler who is allergic). You have the oven temp set at 325, after almost an hour it’s not even close to being done. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. zucchini grilled cheese. Hi there thank you for the recipe. have been reading the site for a couple of years, and making things from it, but this is the first time something I’ve made from here has gone a bit wrong – love your recipes and writing style! delicious! I accidentally used jasmine rice so it took a long time (30 minute extra!) You could have it wrapped in fridge ready to bake; it also reheats well. The flour isn’t referenced anywhere in the simplified directions. These would be perfect for breakfast or dinner! Add zucchini and spread evenly in pan. If too runny, add a touch of extra flour (otherwise fritters soggy inside). Is it possible to use a different type of flour? I for one found the transparency of the journey from This was the answer…my recipe included fresh parsley and oregano and I topped it off with greek yogurt and apricot jam. We’re all in a rush, and zucchini fritters might calm us down. The carrot came out a bit more al dente than I’d have liked, but the crunch was nice and they were so colorful! Thanks so much for bringing it into the 21st century. Amazing & addictive. Good thing my friend gave me two HUGE zuchinni this week! I LOVE Zucchini Fritters! Chive sour cream with that? yogurt? Worked a treat – SK does it again! Add more water and cook longer? These were fantastic! As with most fritters, there is no right or wrong, anything goes! Well this looks delicious! Just made these tonight and they were deelish!! It went beautifully with a ham I’d thrown in a very slow oven this morning and left to its own devices. i’ve been looking for new ways to cook zucchini – we’re getting a ton in our CSA box now and from the front yard garden plot – perfect timing! Emptied all into bowl of zucchini. Thank you! And thanks for the tip about freezing/re-heating… I’m trying to stock my freezer! Oh! It ended up quite mushy and just overall, uninteresting. Made it today. I can now experience a fully cooked zucchini fritter and I have to say they are totally delicious. Made them last night and also made a batch that were yellow squash and yukon gold potatoes (inspired by another recent Smitten recipe: http://smittenkitchen.com/2008/07/herbed-summer-squash-and-potato-torte/) and both were outrageous. Delicious! I made these for supper this evening. Thanks! A superb way to get rid of all the zucchinis growing in my garden. Pretty much everything I do passably now is purely from the regular practice of writing/correcting/being corrected over the last 12+ years. so I might give it a try. I never (!) yes… i own every episode of Jem on DVD… you’re welcome to come over, but if you do, bring cake ;). As much as I adore your “zucchini rice gratin”, the numerous pots and pans also discourage me from making that more often. The rice isn’t heavy and the cheese doesn’t overwhelm. Made this for dinner last night using the new simplified instructions. It works but you’ll want to give it a lot more baking time. Wether or not we care, your book is amazing and you EARNED the epithet, bask in it! I think my main problem is that my grater was too fine, and they got too salty. Oooo la la…that’s are a keeper recipe. This is one of my absolute favourite dishes!! Will try that.Thanks for the ideas. Used yogurt/sour cream combo for the sauce. If you have less than 2 1/2 cups, add milk to bring the level up to it. It would probably work really well for a potluck too. Lynn — No, there isn’t an option to print the recipes with a photo at this time. Question: I must be missing something…. Having this right now with lamb chops. Delish! Thanks so much for your blog, I really enjoy it! Also, my husband was just reading over my shoulder and when I clicked on your monkey on the bed, he kind of gasped over Jacob’s adorableness. These are healthy and budget friendly now that zucchini are in season. Did seem to add some complexity. Thanks for the inspiration – these were so delicious! I made these on Friday night and they were FABULOUS!!