Zucchini Puffs Recipe - Allrecipes.com
Zucchini Puffs Recipe
  • READY IN 20 mins

Zucchini Puffs

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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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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 More Reviews

Most Helpful Positive Review
Mar 27, 2007

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
Jul 16, 2007

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.

 
Oct 24, 2003

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

 
Jul 21, 2006

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!

 
Jul 24, 2011

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....

 
Oct 26, 2011

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!

 
Sep 07, 2010

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)

 
Jul 19, 2010

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!

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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