Yummy Zucchini Fritters Recipe
- 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
- 1. 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.
- 2. Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.
- 3. In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).
1/3 cup: 67 calories, 1g fat (0 saturated fat), 3mg cholesterol, 296mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.
Reviews for Yummy Zucchini Fritters
"Great flavor! Would, of course, be crispier if deep fried - but this is a fantastic alternative that had amazing flavor."
"Made a batch of these and cooked on my Traeger grill. Absolutely awesome. My son and I ate them up before my husband even got to the table. Was short on time so used a bottle of prepared greek yogurt ranch dressing for dipping. Fantastic!"
"Seriously, I saw this recipe and thought how good could battered zucchini be? WOW. This was amazing. We loved it. the taco seasoning added a nice kick. I only wish I had more zucchini to make some more tonight. Yum!"
"easy to make on a warm day and dellicious"
"Delicious! My husband loves breaded pan-fried zucchini; this is a very healthy and very tasty alternative. I served it with the Garden chicken Cacciatore recipe also on the Taste of Home website and we used the Zucchini Fritters in place of pasta that the recipe author recommended. It made for a filling yet healthy meal. Easy preparation, healthy, delicious: I added this to me recipe box!"
"I have a similar recipe. Re-dip in liquid and rebread. They are very crispy this way but a lot more calories!"
"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."
"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."
"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."
"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!"
"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!"
"Delicious!!!!!!!! Even the hubby liked them!!!"
"Wow! These are so good! We'll definitely be making these often!~ Theresa"
"Thanks from one zucchini lover! Having a cook out soon, and going to include these!"