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Zucchini Fritters Recipe

Zucchini Fritters Recipe

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. YIELD:6 servings


  • Vegetable oil
  • 1/2 cup whole 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


  • 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.

Reviews for Zucchini Fritters

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Reviewed 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."

Reviewed 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!"

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!"

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!"

Reviewed Jul. 20, 2016

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

Reviewed Aug. 5, 2015

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

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."

Reviewed Aug. 24, 2014

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

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!"

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."

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