Zucchini Fritters
Written by JENNIFER ISERLOH
At 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 2-4
Rating: 5
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)
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): 158 calories, 10g protein, 16g carbohydrates, 5g fat (2 g saturated), 101 mg cholesterol, 1g fiber, 389 mg sodium.
Weight Watchers® Points Plus: 4
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