Carla, I am pregnant for the second time and hit TERRIBLE morning sickness to the point where even thinking about food made me nauseous. I am now out of the first trimester and I am celebrating with binging the last 3 months of your videos. Thank you for bringing joy into my life.
I loved the way you emphasised the H in 'whisked' at 7:30, Carla. Another achievable recipe, with every choice you've made well explained. Can't wait to try this recipe! Thanks! 👍
I love zucchini fritters! I often make pakoras with zucchini (and lots of onions), and cutting strips rather than grating really improves the texture. Going to have to try this recipe :D
Carla this recipe looks delightful, I'm definitely going to try it, but what I really appreciated about this video was the pep talk at the end about fritters and mortality.
I love Carla and all of her videos. I do wish someone on her team could post the names or links to the dishes she uses. She always has the most gorgeous bowls, plates, and spoons.
Can't wait to make these! I love how you walk us through your thought processes and changes you make while recipe testing, so informative :) Also, would love to know what pepper mill that is!
Americans and American grocery stores also tend to harvest Zucchinis very late, which is why they're often water logged and ripe. If you grow them yourself (which is extremely easy), harvest them when the fruit is the same length as the flower, they're soft, starchy and delicious that way.
Oh man I can’t wait to try this! I love zucchini. I love it every every way too!: large, floppy, oozing, curvy, whatever! Just put it in my mouth! This crispiness looks divine. I’m making this tonight!
Carla you have been a huge inspiration I think I lost a lot of weight enjoying cooking real food and how you go about your kitchen reminds me of my home relaxed but timed
I made these a while ago and they are fantastic, but an incredible amount of work, so I will probable never make them again. But what I did find out is that the same basic method makes really good hashbrowns, but they are easier because you don't have to squeeze out the water from the potatoes, and I have a mandolin that does matchsticks. I replace the basil and spices with pepper and sage; delicious and I don't have to use a vegetable I don't really like. Like Carla said "f**k around and find out".
Oh and side note, they're all summer squash! Zucchini is yellow or green, (or green with light green stripes in the case of costata romanesco) and straight. Crookneck (often called/labeled "summer squash") are pale yellow, slightly bumpy, and have, you guessed it, a hooked neck. Crookneck have a slightly different texture, but flavor wise they're about the same.
Hello Carla, why not use a potato ricer lined with cheese cloth in batches.? Not just for potatoes. Thankyou Carla, love you're vids. Bryan from Canada.
We made stuffed zucchini boats the other day so I tried this recipe with the leftover zucchini guts (as it were) to not waste perfectly good food, also threw in leftover diced onion, but otherwise followed the recipe (with corn instead of potato starch) and they came out PERFECT. Crispy and full of flavor. Then I horribly overcooked my turkey burgers thanks to my thermometer being on Celsius instead of Fahrenheit. Ain't that just the way with cooking 😂
What about a little spiralizer action instead of cutting into match sticks to avoid all the cutting?? Or would they release too much water and be sad sad wet blankets at the end?
Carla, you have such a wonderful sense of humor and outlook on life/cooking! I love your nuggets of funny/true wisdom. "From sturdy to floppy, that's the cycle of life" PS is there a way to make this recipe gluten-free?
Please consider affiliate links for everything you use in these videos. I want to buy THAT fish spatula and I’ve tried to figure out which mauviel sauté pan that is… but don’t know for sure which to buy. Take my money!!!!
Hi Carla. I'm wondering if those pale green Mexican squash (calabacitas) have less water because they're much firmer than zucchini? I know they're great for stuffing.
Alternatively; immediately think about actual fall. Just in your brain skip that whole messy bit of summer/fall transition. That being said, I might have to give these courgette fritters a try, cause they look so scrumptious!
I always remove the seeds when I cook zucchini or summer squash, that does the trick for me removing most of the water in them. I’m not sure if this is a viable option generally.
This recipe reminds me of Miz Cracker making latkes with Carla on the BA TH-cam channel. Carla! Please have Miz Cracker over to cook with you on your channel!!!
I followed this fritter recipe To The Letter, so let me save you some time...they remain limp with little crunch, even after oven residency. What I'm learning is, even if you publish a colorful charming cookbook, it doesn't mean much. You can have a great smile, talk a great story, but sometimes a recipe just does not work, and this is one of those. Since I made a batch plus the lemon yogurt dip, I am eating my limp zucchini fritters. Choose your chefs carefully is all I'll say...and I generally admire Carla, but tread carefully, food is too expensive to just hope a recipe will work.
I HATE zucchini more than any other food in the world, but the thumbnail convinced me…and within the first minute, I remembered exactly why I love and trust this woman
And last, yes, that's exactly it Carla, I could not have said it better myself. Back to school, the time that I am writing this comment, does indeed mean Deah and Decay, and Depression. Around.The.Corner. Fritters help me.
But what if I hate summer and adore autumn? Which I do. Don't knock Autumn, it's the best time of the year. Time for us to get cozy, get out the blankets, pumpkins and cider, colder weather, thank goodness. Overcast days, misty morning. Sigh. I freaking can't wait. It's so hot here in California. I want summer to be OVER.
#1 Humboldt fog is actually that good, and better. #2 I want to be friends with you. You're awesome!. #3 What do you think of "spiralizing" vegetables?
CARLA yo cut that zucc in half before planking it- I do matchsticks for summer rolls a lot and it is, actually, hell to plank cylindrical veg without cutting it in half first
Girl, you are my hero but I hate zucchini. Just started watching, but I’m starting with little faith on this one. Damn watery ass veg….okay, let’s roll.
I love when Carla says "I made this decision, and I will tell you why" and then tells us why.
I’ve been making Sohla’s zucchini lentil fritters (crispy town USA to the max) and now I’m so excited to try your version Carla!!
Carla, I am pregnant for the second time and hit TERRIBLE morning sickness to the point where even thinking about food made me nauseous. I am now out of the first trimester and I am celebrating with binging the last 3 months of your videos. Thank you for bringing joy into my life.
Team slice, salt, squeeze, sauté RISE UP
*Pushes out of desk and stands up*
Present! ✋
Collab with Claire Saffitz, when? A “dessert person x where cooking begins” crossover would be amazing
“you feel it go from sturdy to floppy, the cycle of life frankly.” love you carla lmao
Made these today, and finally, after all these years I got gorgeous fritters, thanks Carla 🧡
This is just delightful content that’s not only great for mental health but also makes you a better cook. Love your work Carla.
“Sqozen” 😂😂😂
I made these (from the book) a couple of months ago. They were awesome. Even my mom liked them, and she hates everything.
I loved the way you emphasised the H in 'whisked' at 7:30, Carla.
Another achievable recipe, with every choice you've made well explained.
Can't wait to try this recipe! Thanks! 👍
I noticed that too, bizarre to find it in a comment. It was a Julia Child moment.
This is very similar to a Filipino dish called okoy, which also includes shrimp and is served with a vinegar sauce :)
those sound delicious! just looked up a recipe and will try them out. thanks!
Oh my God Carla representing Gen X in all its honesty. Everybody’s recipe mantra should be Hey you never know, f*** around and find out. 😂
The crunch at the beginning 😭
Slay video once again, Carla 💖✨️
Those looked great. I appreciate that they were predominantly shaped by the veggie and not by a ton of batter.
I love zucchini fritters, but I load my up with corn, fresh off the cob. Delicious.
I love zucchini fritters! I often make pakoras with zucchini (and lots of onions), and cutting strips rather than grating really improves the texture. Going to have to try this recipe :D
add some diced chilies to those pakoras! but onions definitely are a great addition, kind of like getting onion rings for free with your pakoras.
Carla this recipe looks delightful, I'm definitely going to try it, but what I really appreciated about this video was the pep talk at the end about fritters and mortality.
Hi! just wanted to say, amazing recipe and video. Also, I was captivated by your nails, they look so cool!
The end was too relatable XO
I love Carla and all of her videos. I do wish someone on her team could post the names or links to the dishes she uses. She always has the most gorgeous bowls, plates, and spoons.
I just made your cooked-to-death zucchini pasta sauce this week! Excited to try another Carla-tries-to-like-zucchini recipe :D
Can't wait to make these! I love how you walk us through your thought processes and changes you make while recipe testing, so informative :) Also, would love to know what pepper mill that is!
I make a corn/zucchini fritter that is wonderful. I will probably try this. Maybe . . .
Instrad of cutting into matchsticks w a knife, you can also use mandolin w a julienning attachment or a spiralizer
These look amazing! Have to try them
Always have too much zucchini - this is a great idea to use more of it! thanks, Carla!
Americans and American grocery stores also tend to harvest Zucchinis very late, which is why they're often water logged and ripe. If you grow them yourself (which is extremely easy), harvest them when the fruit is the same length as the flower, they're soft, starchy and delicious that way.
These look so good! I’ve never tried making them so I’m going to use this recipe
You are a great chef! Would love to try this :) keep sharing my friend… I’m subscribed! 😀
Oh man I can’t wait to try this!
I love zucchini. I love it every every way too!: large, floppy, oozing, curvy, whatever! Just put it in my mouth!
This crispiness looks divine. I’m making this tonight!
😅
Zucchini: Exists
Carla: I can fix him! 😍
I love this channel and Carla so much
Today you looked extra gorgeous, the lipstick suits you so much. Thanks for another great recipe !
This looks so good!
Thank you! This was delicious!
Carla you have been a huge inspiration I think I lost a lot of weight enjoying cooking real food and how you go about your kitchen reminds me of my home relaxed but timed
I made these a while ago and they are fantastic, but an incredible amount of work, so I will probable never make them again. But what I did find out is that the same basic method makes really good hashbrowns, but they are easier because you don't have to squeeze out the water from the potatoes, and I have a mandolin that does matchsticks. I replace the basil and spices with pepper and sage; delicious and I don't have to use a vegetable I don't really like. Like Carla said "f**k around and find out".
omg the Time Crisis shoutout!!!! ❤️❤️❤️❤️
love u Carla i started slicing my garlic instead of roughly chopping it because of u
The season description by Carla is precisely what I'm feeling now thanks a lot🤪😂
Crunchy delicious!
Carla has baudy aunt vibes, and I’m here for it.
Oh and side note, they're all summer squash! Zucchini is yellow or green, (or green with light green stripes in the case of costata romanesco) and straight. Crookneck (often called/labeled "summer squash") are pale yellow, slightly bumpy, and have, you guessed it, a hooked neck. Crookneck have a slightly different texture, but flavor wise they're about the same.
hi Carla you can grate the zucchini and press the water out with a Colander or a cheesecloth
it's much easier than cut to matchsticks
She HAD me at “death and decay is right around the corner.”
Keep up the great work, Carla!
Can you use a salad spinner to draw out the liquid? It seems like it would be an alternative to save the wrists.
I need to try this!
i would literally die for these right now
I love all the innuendos 😂
I call this month, pre October
Love this! Do you have nutritional info for this recipe?
I'm with Carla: SUMMER FOREVER!
Hello Carla, why not use a potato ricer lined with cheese cloth in batches.? Not just for potatoes. Thankyou Carla, love you're vids. Bryan from Canada.
Cool idea!
We made stuffed zucchini boats the other day so I tried this recipe with the leftover zucchini guts (as it were) to not waste perfectly good food, also threw in leftover diced onion, but otherwise followed the recipe (with corn instead of potato starch) and they came out PERFECT. Crispy and full of flavor.
Then I horribly overcooked my turkey burgers thanks to my thermometer being on Celsius instead of Fahrenheit. Ain't that just the way with cooking 😂
What about a little spiralizer action instead of cutting into match sticks to avoid all the cutting?? Or would they release too much water and be sad sad wet blankets at the end?
A perfect recipe for the 17 zucchini’s I have in my garden
Can you please let me know what brand that pepper mill is ?
Carla, you have such a wonderful sense of humor and outlook on life/cooking! I love your nuggets of funny/true wisdom.
"From sturdy to floppy, that's the cycle of life"
PS is there a way to make this recipe gluten-free?
what is that brand of pepper grinder? I need one with a little catch compartment like that.
Please consider affiliate links for everything you use in these videos. I want to buy THAT fish spatula and I’ve tried to figure out which mauviel sauté pan that is… but don’t know for sure which to buy. Take my money!!!!
Hi Carla. I'm wondering if those pale green Mexican squash (calabacitas) have less water because they're much firmer than zucchini? I know they're great for stuffing.
I’m never going to make these, but wil order them at a restaurant 💁🏻♀️
Haha lol death and decay is precisely my thoughts thanks for this video
What egg replacement do you recommend? :)
Yellow zucchini are so superior to green zucchini that words cannot even express how superior they are
Alternatively; immediately think about actual fall. Just in your brain skip that whole messy bit of summer/fall transition.
That being said, I might have to give these courgette fritters a try, cause they look so scrumptious!
I always remove the seeds when I cook zucchini or summer squash, that does the trick for me removing most of the water in them. I’m not sure if this is a viable option generally.
This recipe reminds me of Miz Cracker making latkes with Carla on the BA TH-cam channel.
Carla! Please have Miz Cracker over to cook with you on your channel!!!
Long live Crispy town!
No on the grater... but could a spiralizer work here? 😊
Yes that’s worth a try!
Hate Zucchini, well not hate (love the flavour) but every usually puts in a stew and then it becomes mush so definitely trying this.
What's her pepper grinder?
Carla, just one thing...call MIZ CRACKER! Have her over for lunch, please!?
not to be cliché but "that sounds so good"!!!!!!!!
could a mandolin simplify the matchstick step? or would that dewater the zucchini too?
The video said you could do a mandolin first and then slice for matchsticks
keep frittering ! Yes !
Carla you said my "moist"-equivalent trigger word .... F L E S H 😱😱😱😱
I actually have no problem with moist but EW FLESH 🤣🤣☠☠
I followed this fritter recipe To The Letter, so let me save you some time...they remain limp with little crunch, even after oven residency. What I'm learning is, even if you publish a colorful charming cookbook, it doesn't mean much. You can have a great smile, talk a great story, but sometimes a recipe just does not work, and this is one of those. Since I made a batch plus the lemon yogurt dip, I am eating my limp zucchini fritters. Choose your chefs carefully is all I'll say...and I generally admire Carla, but tread carefully, food is too expensive to just hope a recipe will work.
Yummy!
I HATE zucchini more than any other food in the world, but the thumbnail convinced me…and within the first minute, I remembered exactly why I love and trust this woman
ahhh, the good ole' potato starch. when in doubt, look to asia...they know what's up.
4:42 😳
Recipe please
you could have put the written recipe on the site.there are things missing the recipe would have made it more clear
And last, yes, that's exactly it Carla, I could not have said it better myself. Back to school, the time that I am writing this comment, does indeed mean Deah and Decay, and Depression. Around.The.Corner. Fritters help me.
“Potato starch… is the starch from the potato”
- Carla Lalli Music, 2022
But what if I hate summer and adore autumn? Which I do. Don't knock Autumn, it's the best time of the year. Time for us to get cozy, get out the blankets, pumpkins and cider, colder weather, thank goodness. Overcast days, misty morning. Sigh. I freaking can't wait. It's so hot here in California. I want summer to be OVER.
Me listening to Carla slag off the best season of the year - 😐
Zucchini Fritters: the Innuendo Episode
#1 Humboldt fog is actually that good, and better. #2 I want to be friends with you. You're awesome!. #3 What do you think of "spiralizing" vegetables?
CARLA yo cut that zucc in half before planking it- I do matchsticks for summer rolls a lot and it is, actually, hell to plank cylindrical veg without cutting it in half first
Girl, you are my hero but I hate zucchini. Just started watching, but I’m starting with little faith on this one. Damn watery ass veg….okay, let’s roll.
Okay, f*^k around and find out and adding potatoes? Now we’re talking. Who was I kidding to doubt the QUEEN? I’d eat this for sure.
These seem good but so much effort to make.
I hate zucchini, but I watched this video anyway because I love Carla. I really wish I liked zucchini or any kind of squash but I just really do not.
This recipe looks like way too much work, was it really worth it Carla?
I think they are burnt plse
Carla, I'm sure its an abomination to consider, but what can replace egg so that this is vegan? It looks fabu!
Not an abomination at all! Maybe Just Egg or another vegan egg option?
I am a fritter critter, thank you for noticing.
I want Carla to be my mother..
plse