Zucchini fritters with lemon sour cream sauce
- Number of Servings: 2
Ingredients
2 medium Zucchini, baby .75 tsp Salt .50 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp. 1.25 fl oz Water, tap 1 serving Green Onion (fresh-1 stalk) .25 tsp Pepper, black .3 cup Flour - Gold medal all purpose flour .25 tsp Baking Powder 2 tbsp Extra Virgin Olive Oil 16 tbsp Tofutti sour supreme - vegan sour cream 1 tbsp Lemon juice
1. combine zucchini and 1/2 tsp salt; let stand 10 min. meanwhile, stir together flaxseed meal and water; let stand 5 min. to thicken. press zucchini against the holes of colander to remove excess liquid.
2. combine zucchini, onion, flaxseed mixture, 1/8 tsp. salt, and pepper in a large bowl. combine flour and baking powder; stir into zucchini mixture.
3. drop batter by 2 to 3 tablespoonfuls into hot oil in a large nonstick or cast-iron skillet. over medium high heat. cook 3 to 4 min. per side or until golden brown. drain on paper towels.
4. combine sour cream, lemon juice, and 1/8 tsp. salt in a bowl; serve with fritters.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LORETTWELCH.
2. combine zucchini, onion, flaxseed mixture, 1/8 tsp. salt, and pepper in a large bowl. combine flour and baking powder; stir into zucchini mixture.
3. drop batter by 2 to 3 tablespoonfuls into hot oil in a large nonstick or cast-iron skillet. over medium high heat. cook 3 to 4 min. per side or until golden brown. drain on paper towels.
4. combine sour cream, lemon juice, and 1/8 tsp. salt in a bowl; serve with fritters.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LORETTWELCH.
Nutritional Info Amount Per Serving
- Calories: 441.4
- Total Fat: 35.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,415.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.1 g
- Protein: 6.9 g
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