- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving 220 cal
- 12g fat (2g sat)
- 35mg chol
- 310mg sodium
- 20g carb
- 1g fiber
- 2g sugars
- 7g protein
Ingredients
- 1 pound zucchini, shredded and drained about 30 minutes
- 1 egg
- 1 cup plus 2 tablespoons unbleached flour
- 1/3 cup lightly packed, grated Pecorino Romano cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup canola oil
Directions
In a bowl, combine all ingredients except oil.
Heat oil in a heavy skillet over medium to medium-high heat. Drop a large spoonful of batter into the hot oil. Slightly flatten with a spoon; do not overcrowd the pan. Cook about 3 minutes per side. Drain on paper towels and serve immediately for crispy fritters.
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