Zucchini Fritters
Fritters are super quick, easy, and nutrient dense.
Servings fritters
Equipment
Ingredients
- 4 cups zucchini grated
- ½ teaspoon salt
- ¼ cup Parmesan cheese shredded
- ¼ cup green onions sliced
- ⅛ teaspoon black pepper
- ½ teaspoon garlic minced, bottled
- 2 tablespoons all purpose flour
- 1 egg white reserve the yolk
- olive oil
Instructions
- Place shredded zucchini in a strainer over a bowl or in sink. Toss with salt and let sit for 10-15 minutes, stirring occasionally. Press zucchini down with hands to expel liquid through strainer. Transfer zucchini to several layers of paper towels and place another layer of paper towels on top of it. Press and squeeze to remove as much moisture as possible.
- Place zucchini in a bowl and add remaining ingredients. Toss together. If needed, you may add a bit of the yolk as an additional binder.
- Heat a large, non-stick skillet to medium-high heat. Add ½ tablespoon olive oil. Drop zucchini batter by 2-tablespoons full into pan and lightly spread/flatten. Cook for 2-3 minutes until golden brown and crisp on one side and then flip. Continue cooking until golden and then transfer to a wire rack with a paper towel on it. Serve with a small dollop of sour cream or plain yogurt if desired and garnish.
- Serve with a small dollop of sour cream or plain yogurt if desired and garnish with green onions.
Notes
- Cooking time greatly varies due to pan type and stove type. Go by color and cook until they’re nice and golden-crisp.
Nutrition
Calories: 22kcal, Carbohydrates: 3g, Protein: 2g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 1mg, Sodium: 138mg, Potassium: 122mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 8mg, Calcium: 34mg, Iron: 0.3mg
Calories: 22kcal
Cost: $7
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