By Lauren Denos: 12/1/2015 (Nutrition)

Zucchini Fritters

I love potato pancakes and wondered if I could make the same thing but with zucchini. These are lighter than potato pancakes and very tasty. I personally always liked the combination of apple sauce and sour cream on potato pancakes but I do not use apple sauce on my zucchini fritters in this particular recipe, but I imagine it would be great and instead of sour cream I use Greek yogurt. These are grain free which means gluten free as well. If you are wanting to make this a more complete dish then you can always add some shredded chicken to the mixture, or you can simply serve these as is or as a side dish.

Ingredients:

  • 2 Medium zucchinis grated

  • 4 Tbsp finely chopped onions

  • 3 Minced cloves of garlic

  • 2 Large Eggs

  • 8 TBS Brown rice flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1/2 Cup Greek yogurt

  • 1 Pinch of ground rosemary

  • 1 Pinch of paprika

  • 1/8 tsp garlic

  • 1/8 tsp onion powder

  • 1/2 -1 Cup of vegetable or olive oil

Steps:

  1. Grate the Zucchini and toss with 1/2 a tsp of salt and set in a colander. Let sit for at least 10 minutes.

  2. In a medium to large sized mixing bowl whisk the eggs

  3. To the eggs add the brown rice flour, 1/8 tsp salt, pinch of rosemary, 1/4 tsp pepper, and baking soda.

  4. Mince the onions and the garlic and add to egg and flour mixture

  5. Squeeze the rest of the liquid out of the zucchini, use a cheese cloth if you have one or you can blot with paper towels and then add the Zucchini to the egg and rice mixture.

  6. In a skillet add enough oil to cover the bottom of the pan and heat on medium high heat.

    Make sure your oil is hot enough that the fritters start to cook pretty well as soon as they hit the oil. If they cook too slow they will absorb more of the oil instead of the oil just cooking them and staying on the outside

  7. Once oil is heated fully, drop spoonfuls into the oil and flatten just a little bit.

  8. Cook for a few minutes until browned and then turn onto the other side and cook until browned.

  9. Set fritters on a paper towel and blot off the remaining oil.

  10. In a separate bowl mix yogurt, onion powder, garlic powder, pinch of rosemary, pinch of paprika and 1/8 tsp salt.

  11. Top fritters with yogurt sauce if desired.

  12. If you want to make the presentation pretty then add a extra sprinkling of paprika and a small bit on minced chives on top of the yogurt sauce.

Makes about 8 - 3'' fritters

Calories per fritter will vary depending on how well you blot them they are about 91 each with the yogurt topping they are 104 calories each.





 

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