Zucchini Fritters
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,143.8
- Total Fat: 94.4 g
- Cholesterol: 372.0 mg
- Sodium: 1,882.5 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 19.9 g
- Protein: 41.6 g
View full nutritional breakdown of Zucchini Fritters calories by ingredient
Introduction
Although the recipe is titled Zucchini Fritters... these are definitely Vegetable fritters... Although the recipe is titled Zucchini Fritters... these are definitely Vegetable fritters...Number of Servings: 1
Ingredients
-
Zucchini, baby
Summer squash
Carrots, raw
Scallions, raw
Salt
Salt
Bob's Red Mill Almond Flour - per 1/4 Cup
Baking Powder
Paprika
Egg, fresh, whole, raw
Lemon Peel
Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
Directions
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: 1
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: 1
Recipe submitted by SparkPeople user CINDY_LU_WHO.