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Zucchini Fritters Recipe
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Zucchini Fritters Recipe

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4.5 24 24
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Meet the Cook: One day, I wanted to serve zucchini as a side dish - but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. That was good "training" - my husband and I have three children...and they're now 20, 19 and 18! -Mary Dixson, Catlin, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Directions

  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.
Originally published as Zucchini Fritters in Country Woman July/August 1992, p33


Reviews for Zucchini Fritters

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
erinshea1982
Reviewed Aug. 13, 2016

"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!"

MY REVIEW
NurseBecky
Reviewed Aug. 12, 2016

"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!"

MY REVIEW
gunslinger
Reviewed Jul. 20, 2016

"These fritters were so good! The ranch seasoning made them really good!"

MY REVIEW
kimb0
Reviewed Aug. 5, 2015

"Excellent!!! These were so good--will definitely make again and share the recipe with all the gardeners I know!!!"

MY REVIEW
jbrink@optonline.net
Reviewed Feb. 28, 2015

"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."

MY REVIEW
czartoryp
Reviewed Aug. 24, 2014

"Excellent. Tasted like a restaurant appetizer. Made homemade ranch to dip them in."

MY REVIEW
karensbo
Reviewed Jun. 24, 2014

"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!"

MY REVIEW
jennt1981
Reviewed Feb. 25, 2014

"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."

MY REVIEW
deana2431
Reviewed Oct. 18, 2013

"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"

MY REVIEW
josee1971
Reviewed Oct. 6, 2012

"I didn't have any ranch style dip so I use the Italian one instead and it was very yummy!"

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