Zucchini & Summer Squash Vegetable Fritters

Zucchini & Summer Squash Vegetable Fritters
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Zucchini & Summer Squash Vegetable Fritters calories by ingredient


Introduction

Great summer vegetable side dish. Great summer vegetable side dish.
Number of Servings: 4

Ingredients

    2 c grated Zucchini
    1 c grated Summer Squash
    1 c grated arrots, raw
    3 Scallions, sliced
    1 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

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: 4

Recipe submitted by SparkPeople user CINDY_LU_WHO.

TAGS:  Side Items |