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Zucchini Fritters Recipe

Zucchini Fritters Recipe photo by Taste of Home

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“You will not believe how fast these disappear,” says Trisha Kruse or Eagle, Idaho. “Even confirmed veggie-haters devour these tasty snacks as fast as I can make them!”

This recipe is:

Healthy

Diabetic Friendly

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Zucchini Fritters Recipe

Prep: 20 min. Bake: 20 min.

Yield: 10 Servings

20 20 40

Ingredients

1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko (Japanese) bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

Directions

In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.
Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.
In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).

Nutritional Facts 1/3 cup zucchini with about 1 tablespoon sauce equals 67 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 296 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Originally published as Zucchini Fritters in Healthy Cooking April/May 2008, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Zucchini Fritters

Zucchini Fritters

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Reviewed on Aug. 20, 2012 by menicki

Picked ANOTHER zucchini today, WHEW! lots and lots of them this year. anyways saw this baked zucchini recipe and tried it, it is a keeper for sure.

Reviewed on Aug. 15, 2012 by grandmacaca

I made this recipe for dinner tonight with my bountiful garden zucchini and it was wonderful. So light and crispy. My husband really loved it. Will definitely keep this recipe to use over and over again when zucchini are in season. Thank you for sharing this great recipe.

Reviewed on Jul. 31, 2012 by PrestonCountyCook

This is an excellent, easy, healthy recipe! They taste delicious and I think that the Panko bread crumbs add so much crunch. Love the dip also! Will make regularly when zucchini is in season.

Reviewed on Jul. 30, 2012 by pmerle

These were a HUGE hit, but the prep-work was time consuming. The only thing I would change would be to cook them for a little longer to get the breading nice and crisp on the outside. The dip was great, but it made WAY too much. The kids gobbled them up, so did the hubs. They aren?t really great once they have been sitting for a couple of hours, so I would suggest only making one batch at a time until you know how many you would eat (we ate most of 2 batches between the 5 of us). DELICIOUS!

Reviewed on Jul. 29, 2012 by Summy

These were absolutely awesome. I've made them twice. We reheat the leftovers in a 350 degree oven for 5-7 minutes, and they are just as crisp as the night before. The sauce is great. I dip carrots in it too. I used yellow squash instead of zuchinni, because we have lots from our garden. Yummy!

Reviewed on Jul. 19, 2011 by csrt

Delicious!!!!!!!! Even the hubby liked them!!!

Reviewed on Jun. 16, 2010 by lurky27

Wow! These are so good! We'll definitely be making these often!

~ Theresa

Reviewed on May. 16, 2009 by zucchini lady

Thanks from one zucchini lover! Having a cook out soon, and going to include these!

Reviewed on Jul. 17, 2008 by lynnemgo

These are wonderful! All of my children (even the ones that won't eat veggies) loved these. For those of us watching our calories, these are a treat...they taste just as good as the fried, unhealthy version. Great recipe!