Zucchini Fritters
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 133.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 49.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.7 g
- Protein: 9.6 g
View full nutritional breakdown of Zucchini Fritters calories by ingredient
Number of Servings: 4
Ingredients
-
2 medium sized zucchini, grated
3 Tbsp freshly chives, chopped
2 egg whites, beaten
1/2 cup flour
1 Tbsp olive oil
1 cup fat free Greek yogurt
1/2 cup cucumber, grated
1 small clove garlic, minced
2 tsp lemon juice
Salt & pepper, to taste
Directions
1. In a medium sized bowl, combine the yogurt, cucumber, garlic and lemon juice and mix well. Season to taste with salt & pepper. Cover and refrigerate at least 30 minutes.
2. Sprinkle a bit of salt over the grated zucchini and allow to rest for 10 minutes. Squeeze moisture out of zucchini using paper towels in two batches to remove all excess water.
3. Add oil to a large skillet over medium-high heat. While pan is heating, mix egg whites, flour, chives and pepper into zucchini. Mixture should be very thick. Once pan is heated, drop spoonfuls of mixture into the oil, flatten slightly with the back of a spoon, and cook for 4-5 minutes on each side until browned. Place cooked fritters on a paper towel lined plate and sprinkle lightly with salt. Serve immediately with a side of sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Sprinkle a bit of salt over the grated zucchini and allow to rest for 10 minutes. Squeeze moisture out of zucchini using paper towels in two batches to remove all excess water.
3. Add oil to a large skillet over medium-high heat. While pan is heating, mix egg whites, flour, chives and pepper into zucchini. Mixture should be very thick. Once pan is heated, drop spoonfuls of mixture into the oil, flatten slightly with the back of a spoon, and cook for 4-5 minutes on each side until browned. Place cooked fritters on a paper towel lined plate and sprinkle lightly with salt. Serve immediately with a side of sauce.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.