Zucchini Puffs

Zucchini Puffs

57
Anna B 0

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

Ingredients

20 m {{adjustedServings}} servings 286 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

57
  1. 65 Ratings

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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.

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 add...