- Serves: 5
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 110 cal
- 6g fat (2g sat)
- 85mg chol
- 550mg sodium
- 9g carb
- 2g fiber
- 3g sugars
- 6g protein
Ingredients
- 1 1/2 pounds zucchini or other summer squash, grated
- 1 carrot, grated
- 1 teaspoon salt
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, sliced
- 1 clove garlic, minced (optional)
- Black pepper, to taste
- High-heat oil, for cooking
- Plain yogurt or sour cream, for serving (optional)
Directions
Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from the zucchini and carrots as possible (this is easiest done in batches).
In a large bowl, combine zucchini, carrots, eggs, flour, cheese, green onions, garlic and black pepper; mix well.
Heat oil in a sauté pan over medium heat. Scoop about 1/4 cup zucchini batter into the pan and flatten into a pancake shape. Cook until golden brown, 3 to 5 minutes per side. Drain on paper towels. Repeat with remaining batter. Serve the fritters with a dollop of yogurt or sour cream on top.
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