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Old 01-13-2009, 11:42 AM   #1
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My zucchini fritters failed...

I made zucchini fritters today, but the end result was far from good. When I tried to fry the first batch they fell apart. Then I added a lot more self rising flour to the zucchini mix. I managed to fry them eventually, but they tasted bad in my opinion..

I used a lot of good ingredients. I don't know why they didn't taste good. I caramelized onions first. I added them to the grated zucchini, as well as eggs, grated cheese, dried parsley, garlic, oregano, some green onions, salt and pepper (and self rising flour). Frankly, I wasted a lot of time. I don't think I'll be making this again...

Does anyone have a clue as to why I failed? Thanks in advance

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Old 01-13-2009, 11:46 AM   #2
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I am not sure about this route, my grandmother use to make them with eggplant, but they were sweet. It was a combination of eggplant, bisquick and sugar. I could not tell you what the proportions were, but I would know it when I felt it. After frying they were sprinkled with powdered sugar. They were delicious, but had to be eaten immediately. Once they got cold, they went in the trash. I have not made them in years, but will do them soon.
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Old 01-13-2009, 12:05 PM   #3
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Did you drain the zucchini well? Too much moisture will cause them to turn into a messy mush that gets steamed instead of fried...
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Old 01-13-2009, 12:09 PM   #4
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I drained them, but don't know if it was enough.
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Old 01-13-2009, 12:14 PM   #5
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You should salt the zucchini, work the salt in, let it sit for 15 min or so and then drain it/squeeze it/salad spinner it until it is very dry.
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Old 01-13-2009, 12:24 PM   #6
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Quote:
Originally Posted by jennyema View Post
You should salt the zucchini, work the salt in, let it sit for 15 min or so and then drain it/squeeze it/salad spinner it until it is very dry.
Thanks. I didn't do that since it was not mentioned in the recipes I saw, except one of them.
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Old 01-13-2009, 01:18 PM   #7
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Zucchini fritters sound so good! Thanks for the tips on the moisture problem everyone, I'll keep that in mind as well
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Old 01-13-2009, 01:40 PM   #8
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I used breadcrumbs instead of flour and it worked well with the zucchini fritters which was posted on 21-June-08 in my blog.
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Old 01-13-2009, 03:07 PM   #9
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Did you chill them after you portioned them out? Similar to crab cakes, the fritters as you described need to be well chilled so that they firm up and don't fall apart when cooked.
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Old 01-13-2009, 03:36 PM   #10
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I make these often. Dh is from Turkey... they call them Mucver. Jennyma is 100% correct... the salting and draining is imperative to making these to make them turn out properly (and get rid of the bitterness).
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