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Zucchini Fritters Recipe

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Meet the Cook: One day, I wanted to serve zucchini as a side dish - but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. That was good "training" - my husband and I have three children...and they're now 20, 19 and 18! -Mary Dixson, Catlin, Illinois

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Zucchini Fritters Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

Vegetable oil
1/2 cup milk
1 egg, lightly beaten
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 of 1-ounce package ranch-style dip mix
2 cups (8 ounces) shredded zucchini

Directions

Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. Yield: 1-1/2 to 2 dozen.

Originally published as Zucchini Fritters in Country Woman July/August 1992, p33

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Reviews for Zucchini Fritters (9)

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Reviewed on Apr. 19, 2012 by RendiB

Easy to make! Will probably use the entire packet of ranch dip next time

Reviewed on Aug. 19, 2011 by roscoe69

Very easy to make and my whole family loved them!

Reviewed on Jul. 07, 2011 by MuzikTG

This recipe is so great for that zucchini abundance. It tastes great and is a hit with my family!

Reviewed on Aug. 29, 2010 by MuzikTG

For the last two months, I have been cooking, baking, stir frying, grilling zucchini in hopes of not burning out my husband with our over abundance of zucchini. This recipe was a quick favorite! I even cooked it up for my mother who HATES squash! And she loved it! I will be cooking this summer after summer!!

Reviewed on Aug. 17, 2010 by Raggamuffin

THE ONLY THING DIFFERENT I DID WAS ADD A HALF A PACKET OF LIPTON ONION MUSHROOM SOUP MIX, BECAUSE THAT'S ALL I HAD. HOPING IT WOULD TURN OUT GOOD, AS I MADE THE WHOLE BATCH. WELL IT WAS! MY KIDS AND THEIR FRIENDS LOVED IT. THEY DEMANDED I MAKE MORE. NEXT TIME I WILL DOUBLE THE BATCH AND TRY THE RANCH. THEY COULDN'T BELIEVE IT WAS MADE OUT OF ZUCCHINI!

Reviewed on Aug. 17, 2010 by MeeKum

This is a great way to use up our over-abundant supply of zucchini. I did find the batter to be a little runny and was wondering what I could do to make it a little thicker but still cook up light and fluffy. Thanks for posting this recipe.

Reviewed on Jul. 10, 2010 by Tasiashadow

I had tons of zucchini from the garden so I was looking for something to make. These were delicious, and I'm really not a great cook, but these were very simple to make. They were a big hit!

Reviewed on Aug. 11, 2009 by Karenbv

I too had many zucchini and summer squash. I made them with the yellow summer squash. Very good. Made 2nd batch using vidalia onion dressing instead of the milk and then used 1/2 packet of italian salad dressing mix and they were awesome!! Dipped them into the vidalia dressing!!! Great recipe

Reviewed on Jul. 28, 2009 by DeederWeed

We had 9 zucchinis out of the garden yesterday so I was browsing to find different things to make with them. I tried this recipe and my picky non-vegetable eating teens devoured them. Only after they were done did I tell them it was zucchini! This recipe gets high praise from them as well as my husband and I! Thanks for sharing!