Zucchini Fritters Recipe
- 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
- 1. Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
- 2. 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.
Reviews for Zucchini Fritters
"Have made zucchini fritters before but never have thought of adding Ranch-style dip mix. Made them very good. I only put a little oil in my skillet and dropped by large tablespoonfuls. I had to fry at 350* or they would not have gotten done in the middle but would have burned on the outside. I will add the entire pkg of Ranch dip mix next time as it was such a good flavor and I think more in this case is better! Dip in Ranch dressing!"
"All I can say is yum! These are wonderful, and a very inventive way to use extra zucchini! I've also subbed coconut flour, about half the amount and made a gluten free version!"
"They are very good!! Added salt to taste on top. They really sucked up the oil, though. I might try half the flour and use Panko bread crumbs for the other half!! Also I would add some parmesan cheese!!! Good recipe for all the zucchini right now!!! Thanks!"
"These fritters were so good! The ranch seasoning made them really good!"
"Excellent!!! These were so good--will definitely make again and share the recipe with all the gardeners I know!!!"
"They puffed just as promised! Instead of the ranch dry, I added 1/4c of shredded parm, 1t of oregano and 1/2t salt. I also used more of a rounded tablespoon as opposed to teaspoon and served with ranch dressing as a dip. Very good."
"Excellent. Tasted like a restaurant appetizer. Made homemade ranch to dip them in."
"We grow our own vegetables, which means we get an abundance of zucchini. This recipe is really outstanding and so easy and quick to make. My Fiancé and I love them! I give this recipe a 5 star for sure!"
"I made these tonight with zucchini and yellow squash. I did not use the Ranch packet but did add grated onion, garlic salt and pepper. I also cooked them using a cast iron skillet with a shallow amount of oil. Instead of balls they came out more like zucchini cakes or patties, as intended. I made a creamy dill sauce that was drizzled over the fritters. They were perfect for Meatless Monday! I still have more batter left over and plan to make some more fritters in the morning with sunny side eggs."
"Made these as a side dish and used the whole pkt of ranch, the batter wasn't thick but as they cook they "poof " up a little!, mine came out not as round as the pic posted with the recipe, they were very good but gave them 4 stars because they were still a little oily after I paper toweled them"
"I didn't have any ranch style dip so I use the Italian one instead and it was very yummy!"
"I have lots of zucchini from my garden so am always looking for zucchini recipes, I made this and it turned out pretty good, now, when I make it, I substitute the ranch dressing and use 1/2 pack of onion soup mix instead, and it is really good."
"I have been making similar fritters for a long time. I squeeze the liquid from the shredded zucchini before adding the other ingredients"
"Oops! Didnt know it went thru twice. Well they are good ;)"
"These we're very good!! I have five young boys that hate zucchini but tried these and loved them. They are even willing to try other squash stuff now! That's saying a lot!! :)"
"These were really good!! I have five young boys that HATE squash and they even loved them! My husband says its definitely a do-again!"
"Easy to make! Will probably use the entire packet of ranch dip next time"
"Very easy to make and my whole family loved them!"
"This recipe is so great for that zucchini abundance. It tastes great and is a hit with my family!"
"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!!"
"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!"
"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."
"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!"
"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"
"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!"