Zucchini Fritters

Zucchini fritters are an easy and delicious way to get more vegetables into your meals. These fritters are coated in a flavorful taco seasoning breadcrumb mixture and baked until golden and crispy. They’re perfect as a snack, appetizer, or side dish and come with a creamy salsa dipping sauce that makes them irresistible. Ready in just 30 minutes, they’re a healthy and family-friendly option everyone will enjoy.

Ingredients

• 2 small zucchini
• 1/4 cup buttermilk
• 1 whole egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup plain breadcrumbs
• 2 tablespoons taco seasoning

For the Dipping Sauce

• 1/4 cup sour cream
• 1/4 cup salsa
• 1/4 cup ranch dressing

Instructions

1. Preheat oven to 400º F. Place a wire rack over a baking sheet and spray with non-stick cooking spray.
2. Slice zucchini into 1/4 inch thick slices.
3. In a bowl, combine buttermilk and beaten egg.
4. In another bowl, mix panko breadcrumbs, plain breadcrumbs, and taco seasoning.
5. Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture.
6. Arrange the coated zucchini slices on the prepared baking sheet.
7. Bake for 20 minutes, or until golden brown and crispy.
8. While baking, mix together sour cream, salsa, and ranch dressing to make the dipping sauce. Keep refrigerated until serving.
9. Remove fritters from oven and serve immediately with the creamy dipping sauce.

Serving and Storage Tips

• Serve zucchini fritters hot for maximum crispiness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or air fryer to maintain crispiness.
• These fritters pair well with additional dips like garlic aioli, marinara, or spicy sriracha sauce.
• Perfect for meal prep or a quick snack for kids and adults alike.

Variations

1. Add grated Parmesan to the breadcrumbs for a cheesy flavor.
2. Use almond flour instead of breadcrumbs for a gluten-free option.
3. Mix in finely chopped onions or scallions for extra taste.
4. Sprinkle smoked paprika or chili powder for a spicier version.
5. Swap taco seasoning for Italian seasoning for a different twist.
6. Serve with a yogurt-based herb sauce instead of ranch.
7. Mix shredded carrots or yellow squash with zucchini for a veggie medley.
8. Replace zucchini with thin slices of sweet potato for a sweeter fritter.
9. Pan-fry in olive oil for extra crispy texture.
10. Top with fresh cilantro or parsley before serving.
11. Add crumbled cooked bacon to the breadcrumb mixture.
12. Make bite-sized mini fritters for appetizers.
13. Use as a sandwich or slider filling with lettuce and tomato.
14. Mix shredded cheese into the batter before coating.
15. Add lime juice and zest to the dipping sauce for a citrusy kick.

FAQs

1. Can I make zucchini fritters ahead of time? Yes, prep them and refrigerate until ready to bake.
2. Can I freeze zucchini fritters? Yes, freeze unbaked fritters on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
3. Are these gluten-free? Use gluten-free breadcrumbs for a gluten-free version.
4. Can I use a different type of squash? Yes, yellow squash or pattypan squash works well.
5. Can I bake without a wire rack? Yes, but the bottom may be slightly less crispy.
6. Can I make them vegan? Replace egg and buttermilk with plant-based alternatives.
7. How do I make them extra crispy? Double coat with egg and breadcrumbs and bake on a wire rack.
8. Can I air fry zucchini fritters? Yes, air fry at 375º F for 10-12 minutes, flipping halfway.
9. What can I serve with zucchini fritters? They pair well with ranch, salsa, sour cream, or aioli.
10. How do I keep them from getting soggy? Bake on a wire rack to allow air circulation and avoid stacking fritters.

These zucchini fritters are crispy, flavorful, and a simple way to enjoy vegetables. Perfect for a quick snack, appetizer, or side dish, they are loved by both kids and adults. Pair them with the creamy salsa dipping sauce for an irresistible treat that’s ready in just 30 minutes.

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