Broken fritters are usually caused by one of three problems. The first is batter that has too much water. Excess water, usually from the zucchini, will prevent the inside of the patties from firming up. That is why squeezing the excess water out of the grated zucchini is so important. If your batter does feel a little too wet, add a little bit more bread crumb to absorb the excess moisture. The second reason is not enough oil. These fritters are pan fried, but you still need a nice layer of oil coating the entire pan. Oil will prevent sticking and make sure you can flip that beautiful patty without leaving anything behind. The second reason fritters fall apart is that the pan and oil are not hot enough. It is important to heat to have a nice high heat for pan frying to make sure the outside of the fritter sears and makes a nice firm crust.  Heat the pan thoroughly, then add oil. Oil should be very fluid and move around the pan easily. When you place a zucchini patty on the pan, that oil should talk to you. If you don’t hear the sizzle, then the oil is too cold. Start out with high heat and then turn it down if you need to slow the cooking down a bit.