Zucchini & Summer Squash Vegetable Fritters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c grated Zucchini1 c grated Summer Squash1 c grated arrots, raw 3 Scallions, sliced1 c Bob's Red Mill Almond Flour 1 tsp. Baking Powder 1/2 tsp. Paprika 2 large Eggs Zest of 1 Lemon 2 Tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1. Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
2. Combine almond flour, baking powder, and paprika in a bowl. Stir in vegetables, lemon zest, and eggs until well mixed.
If adding herbs and cheese suggested below add at this time.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonful's of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
Additional add in's…
1. 1/4 cup tarragon, basil, or parsley leaves, chopped
2. 1/2 c parsley & mint
3. 1/2 cup grated Parmesan cheese
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
2. Combine almond flour, baking powder, and paprika in a bowl. Stir in vegetables, lemon zest, and eggs until well mixed.
If adding herbs and cheese suggested below add at this time.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonful's of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
Additional add in's…
1. 1/4 cup tarragon, basil, or parsley leaves, chopped
2. 1/2 c parsley & mint
3. 1/2 cup grated Parmesan cheese
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 23.6 g
- Cholesterol: 93.0 mg
- Sodium: 179.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 5.0 g
- Protein: 10.5 g
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