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Yummy Zucchini Fritters Recipe

Yummy Zucchini Fritters Recipe

You will not believe how fast these disappear. Even confirmed veggie-haters devour these tasty snacks as fast as I can make them! — Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:10 servings

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

  • 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).

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.

Reviews for Yummy Zucchini Fritters

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MY REVIEW
Reviewed Sep. 3, 2014

"Very good"

MY REVIEW
Reviewed Jul. 27, 2014

"Great flavor! Would, of course, be crispier if deep fried - but this is a fantastic alternative that had amazing flavor."

MY REVIEW
Reviewed Jul. 12, 2014

"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!"

MY REVIEW
Reviewed Apr. 7, 2014

"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!"

MY REVIEW
Reviewed Aug. 29, 2013

"easy to make on a warm day and dellicious"

MY REVIEW
Reviewed Jul. 18, 2013

"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!"

MY REVIEW
Reviewed Jul. 16, 2013

"I have a similar recipe. Re-dip in liquid and rebread. They are very crispy this way but a lot more calories!"

MY REVIEW
Reviewed Aug. 20, 2012

"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."

MY REVIEW
Reviewed Aug. 15, 2012

"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."

MY REVIEW
Reviewed Jul. 31, 2012

"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."

MY REVIEW
Reviewed Jul. 30, 2012

"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!"

MY REVIEW
Reviewed Jul. 29, 2012

"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!"

MY REVIEW
Reviewed Jul. 19, 2011

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

MY REVIEW
Reviewed Jun. 16, 2010

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

~ Theresa"

MY REVIEW
Reviewed May. 16, 2009

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

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