Zucchini Puffs

Zucchini Puffs

55 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Anna B
Recipe by  Anna B

“A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
  2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

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Reviews (55)

Rate This Recipe


This recipe is SOOO good. My husband nearly devoured the whole batch. The secret is to add a generous pinch of salt to the batter before frying. Seriously, try this recipe; it's the best!



These are good! You can use plain flour in stead of buttermilk mix. I've made these three times now.

Raquelle L.

Raquelle L.

Excellent and easy! My husband and I love these. To make them healthier and full of more flavor we use "Hodgson Mills Whole Grain Insta-Bake Buttermilk Mix". I was out of onion one day and added a handful of freshly grated Parmasan Cheese...yum!

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Amount Per Serving (6 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet



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Summer Squash Puffs


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Zucchini Egg White Frittata