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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.
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
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
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
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
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
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.Ā
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.Ā Work in batches being careful not to overcrowd the fritters or allow them to touch.Ā
Place the fried fritters on a tray lined with paper towels. Sprinkle with salt as desired.
This recipe will make 14-16 fritters. Serve warm with the Ranch Dip.
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Zucchini Fritters with Ranch Dip
(As an Amazon Associate, I earn from qualifying purchases.)
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
- 1 cup sour cream
- 1 1/2 tablespoons Ranch Seasoning Mix (See my Recipe Here)
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. Mix well. Set aside or refrigerate until ready to use.
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 pattiesĀ in the prepared seasoned flour, dredging on both sides.
Fry Zucchini Fritters in Skillet
- 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.