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Zucchini Fritters

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. —Mary Dixson, Catlin, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 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

Directions

  • 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 Facts
1 fritter: 191 calories, 11g fat (1g saturated fat), 33mg cholesterol, 333mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

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