- 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
- 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.
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."
"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"