Zucchini Poppers

Prep Time
Cook Time
Ready In

Recipe: #6323

August 26, 2012

"I made these for our last year's Super Bowl party and everyone was fighting over them. These puff up into all kinds of funny shapes and will disappear will quickly! "

Original is 45-48 servings


  • Serving Size: 1 (21.1 g)
  • Calories 24.4
  • Total Fat - 0.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 10.4 mg
  • Sodium - 122.7 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.2 g
  • Protein - 1.3 g
  • Calcium - 20.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Spread the grated zucchini on triple-layered paper towels to drain. Then hand-squeeze out moisture; set aside.

Step 2

Stir the flour, cayenne, baking powder, sugar, and the 2 teaspoons salt together in a large bowl.

Step 3

Beat the egg yolks well in a separate bowl. Stir in the milk and melted butter. Beat the egg whites with an electric mixer on medium-high speed until foamy. Add the pinch of salt, increase the speed to high, and beat until stiff peaks form.

Step 4

Stir the egg yolk mixture and the drained zucchini into the flour mixture. Carefully fold in the beaten egg whites.

Step 5

Pour oil to a depth of 1 to 2 inches in a deep-fryer or a large, deep frying pan. Heat the oil to about 375°F.

Step 6

Carefully drop the batter, 1 tablespoon at a time, into the hot oil. (Do not crowd the pan, or the temperature of the oil will decrease and the fritters will be soggy.) Fry, turning once, until golden brown all over, about 3 minutes. As they are cooked, use a slotted spoon to transfer the fritters paper towels to drain. Continue frying until all the batter is used.

Step 7

To serve, shake the fritters in a paper bag with the Parmesan cheese. Serve hot.


No special items needed.

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