Zucchini Fritters
Vegetable oil
1/2 cup milk
egg, lightly beaten
cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 of 1-ounce package ranch-style dip mix
2 cups (8 ounces) shredded zucchini
Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
Meanwhile, combine milk and egg in a mixing bowl. Stir together dry
ingredients and add to egg mixture; blend well. Fold in zucchini. Drop
batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown,
turning once. Drain thoroughly on paper towels.
Yield: 1-1/2 to 2 dozen.
Suggestion: Cut the fat and drop by teaspoon on cookie sheet sprayed with
cooking spray. I would add some unsweetened applesause instead of oil to
make them moist. I may even use low fat cream cheese. Love to experiment.