Zucchini Fritters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* 3 small zucchini, halved lengthwise * salt and pepper * 1 cup flour * 1 teaspoon baking powder * 1 cup skim milk * 1 egg * 1/2 small onion * 2-4 cloves garlic * 1/2 cup grated parmigiano-reggiano * 1 tablespoons each dry parsley and mint
1. Preheat the oven to 275 degrees . Place a wire rack on a baking sheet and place in the oven. Scrape out the seeds from the zucchini with a spoon. Shred the zucchini on a box grater. (or kitchen aid) In a strainer or colander, salt the zucchini and let drain for a few minutes. Press out any excess liquid.
2. In a large bowl, add the flour and baking powder. Make a well in the center and add the milk and egg. Whisk together the milk and egg, then incorporate the flour. Stir in the zucchini. Grate the onion into the mixture. Grate in the garlic. Season with salt and pepper. Stir in the cheese and herbs.
3. In a large skillet or stove top griddle, heat over medium-high heat, spray with pam. Drop 3-inch cakes of batter into the pan in batches. Cook, flipping once, until golden, 4 to 6 minutes. Keep warm in the oven.
Serving Size: 1 pancake
Number of Servings: 16
Recipe submitted by SparkPeople user NWILKER.
2. In a large bowl, add the flour and baking powder. Make a well in the center and add the milk and egg. Whisk together the milk and egg, then incorporate the flour. Stir in the zucchini. Grate the onion into the mixture. Grate in the garlic. Season with salt and pepper. Stir in the cheese and herbs.
3. In a large skillet or stove top griddle, heat over medium-high heat, spray with pam. Drop 3-inch cakes of batter into the pan in batches. Cook, flipping once, until golden, 4 to 6 minutes. Keep warm in the oven.
Serving Size: 1 pancake
Number of Servings: 16
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 55.0
- Total Fat: 0.9 g
- Cholesterol: 13.4 mg
- Sodium: 52.1 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.7 g
- Protein: 3.0 g
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