Zucchini Fritters

Zucchini FrittersAt the end of the summer, Granny always had plenty of zucchini hanging on the vines in her garden.

She would serve these fritters hot, but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.

Serves 4

Zucchini Fritters

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 16 fritters

Serving Size: 4 fritters

Calories per serving: 158 calories

Fat per serving: 5g fat (2 g saturated)

Zucchini Fritters

Ingredients

  • 2 eggs lightly beaten
  • 1/4 cup parsley, chopped
  • 1/2 cup grated reduced-fat Parmesan cheese
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 cup tarragon, chopped (optional)
  • 1/8-1/4 tsp nutmeg (I love nutmeg so I add 1/4)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper to taste
  • 1 pound zucchini, (about 2 medium) stems removed, grated

Instructions

  • Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
  • Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.

Nutritional Stats Per Serving (4 fritters): 218 calories, 10g protein, 16g carbohydrates,12g fat (3 g saturated), 101 mg cholesterol, 1g fiber, 390 mg sodium.

Weight Watchers® Points Plus: 6

http://skinnychef.com/recipes/zucchini-fritters

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