Zucchini Parmesan Fritters

Zucchini Parmesan Fritters

Yields8 Servings
DifficultyIntermediatePrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 1 lb zucchini (3-4 small)
 2 large eggs
 ¾ cup grated parmesan cheese
 ½ cup whole wheat flour
 ½ bunch scallions, thinly sliced
 ¼ tsp black pepper
 ¼ tsp salt
 Non-stick cooking spray
Method
1

Trim both ends from the zucchini and shred using the smallest holes on a box grater.

2

Place shredded zucchini in a cloth. Squeeze out all the moisture you can. Place zucchini in a large bowl.

3

Grate parmesan cheese.

4

Trim off the roots and much of the tops of the scallions, then slice thinly.

5

Add 2 eggs, ¾ cup grated parmesan cheese, ½ cup wheat flour, sliced scallions, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well until blended.

6

Lightly spray a nonstick large skillet with cooking spray and heat over medium heat until hot.

7

Add 2 rounded tablespoons (or 1 #24 red scoop) of batter for each pancake to the skillet, spreading each mound lightly into a circle. Let cook until golden brown underneath, about 4 minutes. Flip with a spatula and cook until golden on the other side, about 3 minutes more.

8

Transfer fritters to a platter. Repeat with the remaining batter. You may need to re-spray pan occasionally.

9

Enjoy!

Nutrition Facts

Serving Size 2 fritters

Servings 8


Amount Per Serving
Calories 130
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 2.8g5%
Trans Fat .2g
Cholesterol 73mg25%
Sodium 280.2mg12%
Potassium 450mg13%
Total Carbohydrate 10.8g4%
Dietary Fiber 2.1g9%
Sugars .4g
Protein 10.4g21%

Calcium 17%
Iron 8%
Vitamin D 4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 lb zucchini (3-4 small)
 2 large eggs
 ¾ cup grated parmesan cheese
 ½ cup whole wheat flour
 ½ bunch scallions, thinly sliced
 ¼ tsp black pepper
 ¼ tsp salt
 Non-stick cooking spray

Directions

1

Trim both ends from the zucchini and shred using the smallest holes on a box grater.

2

Place shredded zucchini in a cloth. Squeeze out all the moisture you can. Place zucchini in a large bowl.

3

Grate parmesan cheese.

4

Trim off the roots and much of the tops of the scallions, then slice thinly.

5

Add 2 eggs, ¾ cup grated parmesan cheese, ½ cup wheat flour, sliced scallions, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well until blended.

6

Lightly spray a nonstick large skillet with cooking spray and heat over medium heat until hot.

7

Add 2 rounded tablespoons (or 1 #24 red scoop) of batter for each pancake to the skillet, spreading each mound lightly into a circle. Let cook until golden brown underneath, about 4 minutes. Flip with a spatula and cook until golden on the other side, about 3 minutes more.

8

Transfer fritters to a platter. Repeat with the remaining batter. You may need to re-spray pan occasionally.

9

Enjoy!

Zucchini Parmesan Fritters

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