Zucchini Puffs

Zucchini Puffs

59
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!"
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Ingredients

20 m servings 286 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • 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.

Reviews

59
  1. 68 Ratings

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Most helpful positive review

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!

Most helpful critical review

I made these for my husband and I and will not be making them again. They have a good texture and brown nicely when cooking but lack taste. I thought them to be very blan.

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...

I am giving this four stars because it really is a brilliant start. My problem is the same as others have stated...they are quite bland. Just made them and I am really pleased with how they puff...

really good. I added 1/2 cup grated marble cheese, and used 1 1/2 cups of flour and 1tsp baking power instead of the buttermilk baking mix. lots of pepper and salt and then a small sprinkle of s...

I am totally impressed with these. They were tremendously fluffy and light, with a mild flavor. I had to use up some rather too-large yellow squash, so I seeded and peeled them before grating. ...

Big hit at potluck. I made them and immediately went to the party. Extremely easy to fry in a sauce pan. They stayed crispy for 2 hours. Tasted great at room temp too. Served with Chipotle Cream...

These are so easy and quick. They are also fairly flexible. I only had one egg the second time I made these, and they came out just fine. I have also used both plain flour and baking mix and it ...

Very goo and so easy. I did add about 1 cup finely grated cheddar cheese. This is a keeper!