Advertisements

Baked Zucchini Fritters

Advertisements

Baked Zucchini Fritters

 

As a kid, I ate a lot of vegetable fritters: potato, zucchini and cabbage. My grandma always tried to stretch seasonal produce to a max. She often managed to make soup, main and side dish for five people from one whole chicken.

Advertisements

Zucchini fritters were a staple in our house, not baked zucchini fritters but rather panfried in lots of sunflower oil. With lots of fresh dill, onion and garlic.

 

Ingredients

1 medium zucchini, grated
1 teaspoon salt
1/2 small onion, finely chopped
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon milk
1 egg
Fresh ground pepper, to taste

Directions

Preheat oven to 400 degrees F. Lay the grated zucchini on a layer of paper towels and sprinkle with salt. Allow to sit for 5 minutes and transfer to a strainer. Using a wooden spoon or spatula, press out as much liquid as you can.

Transfer to a bowl and add the rest of the ingredients. Stir until just combined.

Line a baking sheet with parchment paper and drop spoonfuls of the mixture a couple inches apart. Bake for 10 minutes, flip and bake for 10 more until both sides are golden brown. Serve with sour cream or yogurt if desired.

NOTE: For crispier fritters, spray or brush each fritter with a little olive oil just before flipping the first time, then spray the other side once flipped.

Yields: 4 servings
 Serving Size: About 3 fritters
Calories: 87 | Total Fat: 1 g | Saturated Fat: 0 g| Carbohydrates: 15 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 4g

Advertisements

Be the first to comment

Leave a Reply

Your email address will not be published.