Zucchini Fritters

Zucchini Fritters
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Zucchini Fritters calories by ingredient
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Introduction

Found this on RR, but adapted it with fat free milk, extra garlic, extra zucchini, and dried spices, skipped the sauce, and cooked it on a griddle with pam Found this on RR, but adapted it with fat free milk, extra garlic, extra zucchini, and dried spices, skipped the sauce, and cooked it on a griddle with pam
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

Tips

They burn quick, so watch the pancake, possibly turn the heat down for a more cooked inners


Directions

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.

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