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Recipe
Zucchini Fritters Recipe
These fritter patties are delicious, and a great appetizer to serve at parties!
| Prep time: 20 Minutes |
American
|
| Cook time: 10 Minutes | Servings: 12 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 110 | |
| Calories from Fat 83 | 75% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 203mg | 8% |
| Potassium 111mg | 3% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.72g | 0% |
| Protein 1.42g | 2% |
Ingredients Convert Measures
- 1 lb of zucchini, coarsely grated
- 1 teaspoon salt
- Fresh ground black pepper
- 1 egg
- 2 scallions, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup extra virgin olive oil
- Sour cream or plain yogurt
Directions
- Lightly salt the zucchini with about 1 teaspoon of salt.
- Remove any extra moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing it with paper towels.
- Whisk the egg in a bowl. Then add the zucchini, flour, scallions, and 1/4 teaspoon of pepper to the whisked egg. Mix the ingredients well.
- Heat the oil in a large frying pan over medium heat. Cook the fritters in two batches. Drop six piles of batter, about two tablespoons each, into the frying pan. Flatten a little bit.
- Cook, turning once, until browned, about 4-6 minutes on each side.
- Transfer to a paper towel-lined plate. Lightly sprinkle with salt.
- Repeat the process with the remaining batter.
- Wait for them to cool, and serve with sour cream or plain yogurt.
