Zucchini Fritters

These ranch-seasoned zucchini fritters are an excellent solution for that point in summer when your garden (or farmers market) overflows with summer squash. This recipe especially comes in handy when you’ve maxed out on your favorite zucchini recipes or you’re looking for other surprising ways to cook with zucchini.

This zucchini fritters recipe features a stir-together batter (no three-step dredging process necessary) that puffs slightly once fried and tastes like a restaurant appetizer. We call for deep-frying, but you can also shallow-fry these into more of a pancake or patty shape. Serve a pile of zucchini fritters for a simple but indulgent summer supper, or make them as a side dish with your favorite dip or dressing.

Ingredients for Zucchini Fritters

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• Vegetable oil: Vegetable oil is one of the best oils for frying, but you can use any with a high smoke point, like canola oil, peanut oil, sunflower oil, safflower oil, soybean oil, corn oil, avocado oil or even beef tallow.
• Milk: We call for 2% here, but feel free to experiment with evaporated milk, half-and-half or buttermilk.
• Egg: The egg binds the batter together and contributes to a puffy texture. Let it come to room temperature first for easier mixing.
• All-purpose flour: Any brand will do. You can substitute a gluten-free flour blend if you like.
• Baking powder: Baking powder is the primary leavening ingredient for this recipe. Its addition gives these fritters their puffy, doughnut-hole-like texture.
• Ranch dip mix: Whether using store-bought or homemade ranch dressing mix, this is the primary seasoning for this recipe, so you want to choose a flavorful blend that includes salt.
• Shredded zucchini: You can use any type of summer squash, such as zucchini, patty pan or yellow crookneck. Shred it using a box grater, a spiralizer or your food processor’s large hole grating disc.

Directions

Step 1: Preheat your oil

In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°F.

Editor’s Tip: You can also use a cast-iron Dutch oven for deep-frying on the stovetop. If working with hot oil makes you nervous, here’s how to deep-fry with confidence.

Step 2: Mix the batter

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Meanwhile, combine the milk and egg in a bowl. Stir the dry ingredients and add to the egg mixture; blend well.

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Fold in the zucchini.

Step 3: Fry the zucchini fritters

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Drop the batter into the hot oil in rounded teaspoonfuls. Fry the fritters until a deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

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Recipe Variations

• Herby zucchini fritters: To customize your fritters with fresh herb flavor, add 1/4 cup finely chopped fresh parsley, dill, oregano or cilantro.
• Italian-inspired zucchini fritters: To add some Italian flair, add up to 1/3 cup of finely grated Parmesan or pecorino cheese and a clove of minced garlic to the batter. You can also swap out the ranch dip mix for an equal amount of dried oregano, crushed red pepper and dried basil.
• Pancake-style fritters: Shallow-fry these fritters in just a few tablespoons of oil in a cast-iron or nonstick skillet, flipping as they brown. Your results will look less like doughnut holes and more like these zucchini pancakes.
• Flavor blast fritters: To juice up the flavor of this batter even more, add additional dry seasonings, such as onion powder, garlic powder, dry mustard, cayenne pepper, black pepper, za’atar, dill weed or additional ranch or onion dip seasoning mix.

How to Store Zucchini Fritters

Like all fritters, eating them as soon as they’re cool enough to handle after frying is best. If you have leftovers, store them in the refrigerator for up to five days. For the crispiest results, reheat the fritters using an air fryer or in a 350° oven.

Zucchini Fritters Tips

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What do you serve with zucchini fritters?

Serve these with your favorite homemade ranch dressing, onion dip, tzatziki or aioli. They’re also tasty with a simple dip of labneh or yogurt with some lemon zest and juice, or you can stuff them inside flatbread with tahini instead of falafel.

How do you avoid soggy zucchini fritters?

To avoid soggy zucchini fritters, keep them small and don’t overcrowd the pan. Because this batter will be doughy if not cooked long enough, the trick to getting these zucchini fritters cooked through before they burn is making sure they’re small. Aim for one to two tablespoons of batter per fritter.

How do I prevent greasy zucchini fritters?

The key to crispy zucchini fritters is ensuring your oil is hot. Avoid adding more than four or five fritters to the oil at a time, as that volume can drop the oil temperature, and your fritters will absorb more oil. We recommend monitoring oil temperature using an instant-read thermometer (like this ThermaPen One) or a deep-frying thermometer that clips onto the side of the frying vessel.