• 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 1 cup sour cream and 1 1/2 tablespoons Ranch Seasoning Mix. Mix well. Cover and refrigerate until ready to serve.

Prepare the Ingredients

• Using the course side of a handheld shredder, shred 1 large zucchini.
• Mince 1 tablespoon garlic on a cutting board with a Chef's knife. Dice 1 large jalapeno pepper on the same board.
• Grate 1/4 cup Parmesan cheese using a fine-edge zester. With the same tool, zest 1 teaspoon lemon zest.
• Place 1 cup all-purpose flour on a plate and mix in 1 teaspoon 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, 1 cup Italian bread crumbs, freshly grated parmesan, minced garlic, lemon zest, 1 teaspoon dried minced onion, 1 teaspoon dried basil and 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix to combine.
• In a small bowl, whisk together 1 large egg, 1/4 cup buttermilk, and 1 tablespoon 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.

Fry Zucchini Fritters in Skillet

• Heat a large skillet with vegetable oil over medium heat. (You want about 1/2" of oil in the pan.) 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 1 teaspoon sea salt as desired.
• This recipe will make 14-16 fritters. Serve warm with the Ranch Dip.