Zucchini Fritters with Ranch Dip

Zucchini Fritters with Ranch Dip

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Every summer I go on the hunt for ways to use zucchini. Even though I don’t have a garden anymore, I know lots of people who do, and I am always happy to take fresh produce off of their hands! These Zucchini Fritters with Ranch Dip are a great way to use fresh zucchini.

Serving Zucchini Fritters

The filling reminds me a bit of crab cakes, although they have very little in common. I’ve added a jalapeno pepper for a little kick, and some lemon zest for some zing. (Kick and Zing. What a fun word phrase!)

Then dip the fritters into a homemade Ranch Dip, using my Ranch Seasoning Mix. These fritters can be served as a side dish or as an appetizer for your next gathering.

 

Ingredients for Zucchini Fritters with Ranch Dip

  • fresh zucchini, shredded
  • large jalapeno pepper
  • Italian bread crumbs
  • grated Parmesan cheese
  • garlic, minced
  • lemon zest
  • dried minced onion
  • basil
  • parsley
  • paprika
  • kosher salt
  • freshly ground black pepper
  • large egg
  • buttermilk
  • hot sauce (I like using Louisiana Hot Sauce)
  • all-purpose flour for dredging

Ranch Dip

 

Instructions for This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Make the Ranch Dip

Sour Cream and Ranch Seasoning Mix

In order to give the ingredients in the ranch dip time to meld together, I like to prepare the dip first. In a small bowl, combine the sour cream and the ranch dip seasoning mix.

You may use store-bought, or make your own seasoning mix. See my recipe for Ranch Seasoning Mix Here.

 

Prepare the Ingredients

Shredded Zucchini and Diced Jalapeno

Using the course side of a box shredder, shred the zucchini.

I used one large zucchini to make two cups.

Mince the garlic on a cutting board with a Chef’s knife. Dice the jalapeno pepper on the same board.

I always use plastic gloves when I work with hot peppers, as I had a bad reaction once from jalapenos. I’d rather be safe, than sorry. 

Grate fresh parmesan using a fine-edge zester. With the same tool, zest a teaspoon of lemon rind.

Place all-purpose flour on a plate or container and mix in seasoned salt. Set aside until time to dredge the zucchini before frying.

 

Make the Fritters

Mixing in the First Ingredients

Place shredded zucchini in a large bowl, along with the diced jalapeno pepper, Italian bread crumbs, freshly grated parmesan, minced garlic, lemon zest, dried minced onion, dried basil and parsley, paprika, kosher salt, and freshly ground black pepper. Mix to combine.

The Batter for Zucchini Fritters

In a small bowl, whisk together the large egg, buttermilk, and hot sauce. Pour over the zucchini mixture and stir to combine.

If the mixture seems a bit dry, you may add an extra tablespoon of buttermilk. 

Zucchini Patties prior to Dredging in Flour

Form the zucchini mixture into small patties (about 1/4 cup each). Place patties  in the prepared seasoned flour, dredging on both sides.

Heat a large skillet with vegetable oil over medium heat. When the oil tests hot, place prepared zucchini patties in the oil. Allow the fritters to cook for 1-2 minutes on each side until golden brown.

You will need to adjust the heat under your skillet so the fritters don’t cook too quickly (or burn). I turned mine 3-4 times for a total of 3-4 minutes for each fritter. 

Work in batches being careful not to overcrowd the fritters or allow them to touch. 

Place the fried fritters on a tray lined with paper towels. Sprinkle with salt as desired.

Serving Zucchini Fritters with Ranch Dip

This recipe will make 14-16 fritters. Serve warm with the Ranch Dip.

See more Appetizers Here. View Side Dishes Here. Browse more Zucchini Recipes Here. 

Recipe for Zucchini Fritters with Ranch Dip

Zucchini Fritters with Ranch Dip

These Zucchini Fritters with Ranch Dip are a great way to use fresh zucchini. I've added a jalapeno pepper for a little kick, and some lemon zest for some zing. Then dip them into a homemade Ranch Dip. These fritters can be served as a side dish or as an appetizer for your next gathering.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: Fried Foods, Garden Zucchini, Jalapeno Peppers, Ranch Seasoning Mix
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Equipment

Grater/Zester
Box Grater
Stainless Bowls
Cast Iron Skillet

Ingredients

  • 1 large zucchini shredded
  • 1 large jalapeno pepper diced
  • 1 cup Italian bread crumbs
  • 1/4 cup Parmesan cheese freshly grated
  • 1 tablespoon garlic minced
  • 1 teaspoon lemon zest
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 tablespoon hot sauce I like using Louisiana Hot Sauce
  • 1 cup all-purpose flour for dredging
  • 1 teaspoon seasoned salt

Ranch Dip

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Make the Ranch Dip

  • In order to give the ingredients in the ranch dip time to meld together, I like to prepare the dip first. In a small bowl, combine the sour cream and the ranch dip seasoning mix.

Prepare the Ingredients

  • Using the course side of a box shredder, shred the zucchini.
  • Mince the garlic on a cutting board with a Chef's knife. Dice the jalapeno pepper on the same board.
  • Grate fresh parmesan using a fine-edge zester. With the same tool, zest a teaspoon of lemon.
  • Place all-purpose flour on a plate and mix in seasoned salt. Set aside until time to dredge the zucchini before frying.

Make the Fritters

  • Place shredded zucchini in a large bowl, along with the diced jalapeno pepper, Italian bread crumbs, freshly grated parmesan, minced garlic, lemon zest, dried minced onion, dried basil and parsley, paprika, kosher salt, and freshly ground black pepper. Mix to combine.
  • In a small bowl, whisk together the large egg, buttermilk, and hot sauce. Pour over the zucchini mixture and stir to combine. (If the mixture seems a bit dry, you may add an extra tablespoon of buttermilk.)
  • Form the zucchini mixture into small patties (about 1/4 cup each). Place patties  in the prepared seasoned flour, dredging on both sides.
  • Heat a large skillet with vegetable oil over medium heat. When the oil tests hot, place prepared zucchini patties in the oil. Allow the fritters to cook for 1-2 minutes on each side until golden brown.
  • You will need to adjust the heat under your skillet so the fritters don't cook too quickly (or burn). I turned mine 3-4 times for a total of 3-4 minutes for each fritter.
  • Work in batches being careful not to overcrowd the fritters or allow them to touch.
  • Place the fried fritters on a plate lined with paper towels. Sprinkle with salt as desired.
  • This recipe will make 14-16 fritters. Serve warm with the Ranch Dip.

Notes

*I always use plastic gloves when I work with hot peppers, as I had a bad reaction once from jalapenos. I'd rather be safe, than sorry. If in doubt, use plastic gloves.

Nutrition

Calories: 216kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 984mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg
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