Easy Zucchini Fritters Recipes

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ZUCCHINI FRITTERS



Zucchini Fritters image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 333mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI FRITTERS



Zucchini Fritters image

Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 small zucchini
Kosher salt
4 scallions, minced
1/4 cup chopped parsley
1/4 cup chopped dill
1 large egg, beaten
3/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
Olive oil, for frying

Steps:

  • Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
  • In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
  • Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

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