Prep. time: 20 mins | Cooking: 15 mins | Total: 35 mins | Servings: 25 | Yield: 25 fritters
It is just one of the ways I have tried to make use of our plentiful zucchini harvest. Zucchini fritters or pancakes are a perfect way to use extra zucchini as many people call them, and they are simple and fast to prepare. I love this sort of dish and could eat it a few days a week at lunchtime. Most recipes involve frying the fritters in a lot of oil, which is something that I avoid as much as I can, so I fry my fritters in a non-stick frying pan that I spray first with a light vegetable oil coating. It works well, and it makes a healthier, less fattening fritter for sure. During these years, I have made several variations on zucchini fritters, but I would prefer this recipe to add a little baking powder to the batter.
Ingredients:
(6) eggs
(3) eaches zucchinis, shredded
(1) zucchini, diced
1 tsp salt
½ tsp ground black pepper
3 tbsp grated Parmesan cheese
¼ cup chopped fresh basil
1 ½ cups all-purpose flour
2 cups vegetable oil for frying
Directions:
1. Beat the eggs until smooth, in a mixing bowl with a wire whisk. Then season with salt, pepper, Parmesan cheese, and basil in the shredded and diced zucchini. Add and stir the flour a little at a time, stirring between additions until there are no dry lumps left.
2. Heat the oil at about 375 degrees F (190 degrees C) in a large skillet.
3. Drop the batter a little at a time into the hot oil by the spoonful, making sure that the oil is not overcrowded. Cook for about 4 minutes, until the fritters are golden brown on each side. Drain before serving onto a paper towel-lined tray.
Note:
Serve this with the Greek Fat-Free Yogurt and season it with fresh chopped herbs, salt, and pepper. It tastes like sour cream so much that most people can’t see a difference and is a lot better for you. You can also add a light, fresh tomato sauce to these fritters or simply serve it on your own with cracked, black pepper on top.
Nutrition Facts:
Per Serving: 65.8 calories; 45.2 mg cholesterol; 121.1 mg sodium; 2.8 g protein; 6.5 g carbohydrates.
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