The plentiful zucchini in your garden can be used up by making zucchini puffs. For winter puffs, I freeze shredded zucchini in 2-cup chunks.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- 2 cups shredded zucchini
- ¼ cup finely chopped onion
- 2 eggs
- 1 clove garlic, minced
- 1 ½ cups buttermilk baking mix
- salt and ground black pepper to taste
- 2 cups oil, or as needed for frying
Instructions
- Mix zucchini, onion, eggs, and garlic together in a large bowl. Blend in baking mix, salt, and pepper.
- Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop batter by spoonfuls into hot oil; fry until evenly browned and fluffy. Drain on paper towels. Sprinkle with salt before serving.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 785 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 309 mg |
| Sugars | 4 g |
| Fat | 80 g |
| Unsaturated Fat | 0 g |
Reviews
I agree with the others who said the puffs are fun and easy but don’t have much taste. I was trying to decide what would go well with zucchini – a spice or grated cheese or a dipping sauce. My batter was very runny, so when I dropped it into the hot oil it spread out more like a fritter. Even though they didn’t taste great, I made a double batch for a reception and every one was eaten! I’ll make it again but add Parmesan cheese to the batter. And salt!
Try adding real bacon bits and cheddar jack cheese!! They were really good.
Loved it! I added finely chopped celery because I had it on hand. NEXT TIME; I will make patties instead of balls they will cook much faster and evenly. I will add salt and pepper to the pattie it self right before i place in pan. By the time I got to the end of batter they were really wet and hard to hold together. I will also use Korean fry mix or roll in Panko prior to making this. Overall this is a great basic reciepe. My neighbor brought me a lot of veggies because she going out of town. I already had a refrigerator full of food and was looking for food that would freeze easy. I may add chopped cooked chicken or chopped raw shrimp to really change this up.
It was very good. So many compliments! I did add a good handful of shredded cheese to the recipe as well. Had to keep hubby from inhaling them before our guests came. I purposely made a bigger batch and guests took what was left home. That’s a good sign at our house when our guests are happy taking the leftovers!
An excelent recipe
I was shredding 26 cups of garden zucchini when my family wanted a snack. Sorry to traumatize people who can’t tolerate others who don’t follow the recipe exact, but it just not how I cook.
Sure easy and good. Next time I may try adding some Parmesan.
These turned out great! The kids even loved them! *I used gluten free flour and they still turned out great and delicious!
This was wonderful—Easy and quick to make. I use grapeseed oil instead and I used a frying pan. They cook quickly and they went quickly! I did add in Parmesan asiago grated cheese before cooking it was very tasty. It was really a good idea to shred the zucchini into 2 cup measurements and freeze until use. Thank you for sharing!
I loved the recipe and so did my family. The same night I used Apple instead of the zucchini and they were a success too.
Quick and easy to make. It made a lot more than I was expecting. I used dried onion and added season salt. They turned out great.
It appeared a little loose to me. I added flour to tighten it up. Was a little plain to us.
Delish, just wish I could figure out how to keep them from absorbing grease.
I just used flour and it worked fine
Really enjoyed this. Had 2 large-ish zucchini squashed and thus probably closer to 3 cups or more. Added additional egg and followed previous advice to use same quantity flour and 1 tsp baking powder. Tossed in some basil for seasoning and touch of flaky sea salt on top before serving. Pan-fried and would definitely make again!
Well I found it ok but lacked in flavor, easy enough made , was different ??
I substituted almond flour and added parmigiana cheese
Yum! Found this looking for recipes to use up the garden zucchini. It’s only me eating them, so I halved the batch. The only thing I did different was added a pinch of cayenne and used a big fresh garlic clove. Fried them in a little oil in my cast iron skillet. Yum! They didn’t need any sauce, I thought they were good on their own!
Love this recipe! Next time will cut recipe in half though, it made a lot of puffs for family of 4.
GREAT Starter Recipe! But I knew it would be too bland for my bunch. Kept to the basic recipe but first of all, drained the shredded zucchini multiple times on paper towles ’til almost dry(which meant I had to start off with approx. 1/4 c. more ‘pre-drained’ to get the full amount AFTER draining). Then, doubled the onion, tripled the fresh garlic, added 1/2 c. of sharp cheddar, 1/2 c. grated parmesan, 3/4 t. yellow mustard, 1/8 t. liquid smoke. Mixed this all together. Then, separately, added approx. 1/4 t. dill weed, 1/2 t. freshly ground black pepper corns, 1/2 t. celery salt and 2 T. dry cultured buttermilk mix to the 1 1/2 c. baking mix. Blended this all well & added it to the zucchini mixture, then finally added the 2 beaten eggs to the whole thing to form the batter(believe it or not, was still a bit ‘soupy’, next time will add a bit more baking mix). Fried them all up a lg. melon ball scoop at a time in a sauce pan(to minimize splatter) with canola oil & voila! My son wants me to make the again for his ‘x-mass pot-luck’ at work, but we ALL liked them SO MUCH, I’ll make ’em again just because their SO GOOD! This is a VERY forgiving recipe – have FUN, let your imagination go wild!
They came out nicely deep fried, but they were a little bland.