Fried Zucchini Experiment


We still have a lot of zucchini around here, so for those of you who also are endowed with the green monster of summer, here’s my little cooking experiment from last night. I was making zucchini fritters (the recipe is here), which are kind of like little zucchini patties. I make those quite a bit in the summertime. I was feeling a little tired of the same old thing, so I followed the recipe as usual but threw in about a teaspoon of baking powder to see what would happen.

They turned into zucchini puffs!

And they were so good! (I like them with homemade Ranch dressing.)


  1. Langela says:

    I was making pickles for the first time the other day and was just short of having enough cucumbers. I had a zucchini that was turning yellow so I decided to cut it into spears and pickle it. My family LOVED it. In fact everyone preferred it over the regular cucumber pickles. I’m sure others have tried this, but I had never heard of it and I’m surprised because it was so good.

  2. Martha in KS says:

    YUM! These look like corn fritters. I wonder what other veggies could also be used to make these.

  3. Donna says:

    EXCELLENT Idea! Will have to try that next time… we love the fritters too, but we dip them in marinara sauce – yummers!

  4. Helen says:

    Dudette, those look so yummy :hungry: !

  5. Grammie Earth says:

    I’m not sure Suzanne…but we may need to have a Ranch Dressing Intervention! How about Ceaser, Cucumber or something else!!! LOL I am a Ranch lover myself…but I think Ceaser is my winner! :smilerabbit:


  6. knancy says:

    Sprinkle with parmesan and then dip in a creamy horseradish sauce. Yum, yum!

  7. Deb says:

    yum! Horseradish does anyone have a recipe for horseradish sauce? I would love that, but the rest of the family will not eat it so I would love a sm batch for just me.

    Everyone is leaving here Thursday for 4-5 days fishing in MN, so I think these fritters are on my agenda for….. Thursday! Thanks! :snoopy:

  8. knancy says:

    Well, there are three ways to go about this:
    1. Buy a commercially prepared jar;
    2. Buy a jar of grated horseradish and mix with sour cream or mayo to your taste; or
    3. Grate your own home grown horseradish into your homemade sourcream. Refrigerate for a while to let flavor of horseradish saturate the cream. Start with quarter cup HR to one cup sourcream and go by taste from there…

  9. maryann says:

    We use that size to make zucchini relish. Most ppl who like sweet pickle relish like this. It is a two day process, the first day is grating the zucchini (love side shoot food processors or the salad shooter) chopping onions and mix with salt for it to sit overnight. The next day is the cooking, process and water bath canning them.

  10. ladychef says:

    Those look SOOO yummy! Wish I could make them, but the hubby is on a very restricted diet.

  11. Melissa says:

    :fairy: I did the same exact thing this summer…made up zucchini fritters ! Also, I made zucchini bread, which was awesome and my family begged for more. I even made zucchini burgers ! I just can’t waste good veggies !

  12. Miss Judy says:

    Zucchini….is there no end to what you can do with it!!? And to think I never even tasted it until I was married! I have a whole section of hand written recipes in my recipe box for various ways to fix it. Zucchini Puffs will be the next entry! Thanks, Suzanne

  13. Heather says:

    Love the puffs! I will have to remember that when I want to make fritters next summer. These look YUMMY!

  14. Shelly says:

    Those look really, really, really good!! ๐Ÿ˜† ๐Ÿ˜† ๐Ÿ˜† ๐Ÿ˜†

  15. farmershae says:

    I’m on board for the Ranch obsession – I made some of the Buttermilk Ranch dressing the other day and I may or may not have licked my bowl…Mmmmm! :clover:

  16. Suzanne says:

    Oh yum! I love deep fried zucchini, unfortunately, it all shows up the next day in my backside ๐Ÿ˜†

  17. Nancy in Iowa says:

    OK, cooking ladies, how many zucchini do I need to buy to make 4c shredded?!!!!! :help:

  18. maryann says:

    Nancy it will totally depend on how big they are. When we do the relish we remove the seeds from them and 6 or 7 will give us almost 10 cups.

  19. Nancy in Iowa says:

    Thanks, Maryann. I’m determined to make SOMETHING new! Apartment neighbors with friends or relatives who have gardens have supplied me well with tomatoes, cukes, and sweet corn, but as no one has offered zucchini, I’ll be buying some.

  20. LisaAJB says:

    Oh, that is sooo happening this weekend! Thanks for the share, those look delicious!

  21. Rachel says:

    They look delicious, I can’t wait to try them out! Also, I must say, I am glad to see that you also use your blue Maxwell House coffee cans for egg buckets once they’re empty!!! They are my favorite barn tool, be it and egg bucket, feed scoop, or wash bucket for the cow’s udder!

  22. Joy says:

    Making horseradish sauce is dangerous! My father-in-law loved LOVED it. One hot and humid summer in the unairconditioned kitchen he decided to make horseradish sauce from the horseradish he had just bought at a farmers market. Keystone copy routine ensured. It seems this was a particularly potent bunch of horseradish. When he started to vigorously grate it–not using a hand grater, oh, no, using a hand cranked grinder for some reason. Well, let’s just say he discovered how horseradish squeezed and crushed by a grinder can produce horseradish gas. Streaming eyes, coughing, gagging, he rushed from the kitchen but so did the “gas” getting caught by the fans and then sent all over the house. Gas warfare!

    Needless to say, the family spent the rest of the day and early evening outside waiting until the house was habitable again. BE CAREFUL, be very careful when you work with horseradish or try to pickle hot peppers. Crushing or heating can cause fumes that can really burn your nose, eyes and throat. (But homemade GRATED horseradish added to sour cream with fresh herbs is absolutely delicious!)

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