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Zucchini Fritters Recipe
Zucchini Fritters Recipe photo by Taste of Home

Zucchini Fritters Recipe

Read Reviews (17)
4.56 17
Publisher Photo
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 King Arthur Unbleached 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(17)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
Reviewed Oct. 6, 2012

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

MY REVIEW
Reviewed Aug. 16, 2012

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.

MY REVIEW
Reviewed Jul. 16, 2012

I have been making similar fritters for a long time. I squeeze the liquid from the shredded zucchini before adding the other ingredients

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