"A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!" — Anna B
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finely chopped onion
1 1/2 cups
buttermilk baking mix
salt and ground black pepper to taste
oil for frying
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 were just ok. Really really greasy. I added a hot pepper and still found them to be a little bland. I don't think I will be making them again.
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 added a handful of freshly grated Parmasan Cheese...yum!
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 puffed, the texture, color...however even with onion and garlic they really lack something. So, as I have pondered away, I am thinking of trying them again with grated Parmesan, possibly fresh cut corn, something to give it some more flavor...not certain what spices I would want to add to kick it up...don't want them hot as that is not to our liking....tho some might appreciate that. Some kind of dipping sauce, an Aoli of some kind might be nice. For now I would definitely say try these, but keep in mind they are really bland as written, so use your imagination....
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. The baking mix I had wasn't 'buttermilk', it was the regular kind (a heart-healthy version, though). I ended up just frying them in my regular deep fryer rather than using a pan, and they turned into fritters sort of like a hush puppy but without the cornmeal. Of course they made far too many for my family, so we will end up baking them to reheat them and recrisp them tomorrow. I used an ice cream disher to portion the batter. These did like hush puppies should, they turned themselves over when they were ready to flip. I would caution against overcooking, as they will get greasy if you leave them in the oil too long. I did mine for about 3 minutes at 350F, and that might have been a touch long, though they were still moist inside. Hubby really loved these. My 5 year old daughter ate one and liked it. Definitely going to use this one again, perhaps with some herbs next time to go with the garlic and onion. Cheese might be good too, but might make them greasier. I expect you could use egg whites instead of whole eggs to lighten them a little more. Really a great, simple recipe. Thank you!
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 salt on top when done. (I pan fried mine in a little oil instead of deepfrying and they were still nice and crispy on the outside and fluffy inside!) very yummy!
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 sauce: Combine in a food processor: 3 cloves roasted garlic (wrap unpeeled cloves in foil, bake 20 minutes at 350) 1/2 cup sour cream, 2 T mayo, 1 T chopped canned chipotle peppers (add up to 2 T if you like heat)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 189
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