Total TimePrep/Total Time: 30 min.
- Vegetable oil
- 1/2 cup 2% milk
- 1 large 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
- Ranch dressing, optional
- In a deep cast-iron skillet or deep-fat fryer, heat oil 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. If desired, serve with ranch dressing.
Nutrition Facts1 fritter: 191 calories, 11g fat (1g saturated fat), 33mg cholesterol, 333mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.
Nov 6, 2019
The original recipe called for whole milk. I'm glad it's reduced to 2 %! I'm always looking for new zucchini recipes so I was happy to see this one. I wanted to make sure they were done in the center so I put a lid over the pan as they were frying, turning them over and over. I drain the zucchini well, grating it and putting it in a colander over a bowl to catch the liquid. I sprinkle a little salt and then after at least 10 minutes (preferably more), I push down against the grated zucchini to force more liquid out. This reduces the amount of Zucchini you end up with so keep this in mind. My family enjoyed dipping them in the Ranch dressing.
Aug 6, 2019
No Zucchini. No problem I had Success with Eggplant. Nice and light and puffy . I sautéed the eggplant just to soft stage before adding to the batter. I also added some oregano to the batter. And sautéed the eggplant to a soft stage. Allowed it to cool before adding to the batter. Gave each fritter a good Parmesan dusting before serving. Going to try Mushroom next. This is a keeper. Did I mention easy and quick.
Jul 14, 2017
Not bad. I made the recipe as it was written. The ranch dip does add some good flavor, but to me they were a little soft and doughy'ish, despite frying them to golden brown. I also squeezed out all of the moisture from the zucchini in a tea towel, so that wasn't the issue. I think it needs a little less milk. I think that may help. I'll try it with less milk next time.
Nov 10, 2016
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!
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!
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!
Jul 20, 2016
These fritters were so good! The ranch seasoning made them really good!
Aug 5, 2015
Excellent!!! These were so good--will definitely make again and share the recipe with all the gardeners I know!!!
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.
Aug 24, 2014
Excellent. Tasted like a restaurant appetizer. Made homemade ranch to dip them in.