Zucchini Parmesan Fritters

These fritters are a crispy and savory treat that you can eat on their own or use to top a salad.

Serves 2

  • 1½ lbs. (680g) zucchini, grated, drained

  • 1½ tsp. salt

  • 6 tbsp. grated Parmesan cheese

  • 4 tbsp. ricotta cheese

  • 1.6 oz. (45g) panko breadcrumbs

  • 1 large egg

  • ¼ tsp. onion powder

  • ½ tsp. garlic powder

  • ½ tsp. dried oregano

  • ¼ tsp. fresh ground black pepper

  • 1 tsp. lemon juice

  • 2 tsp. olive oil

Line a baking sheet with a clean kitchen cloth. Grate zucchini onto the cloth and gently squeeze out the excess moisture.

Add the zucchini to a large bowl and add the remaining ingredients, with the exception of the olive oil, and mix well to combine.

Heat the olive oil in a large non-stick skillet over medium-high heat. Roll ¼ to ⅓ cup of batter into a ball, and add the ball to the pan. Use the back of the measuring cup to gently flatten the ball. Repeat this process with the remaining batter.

Cook the fritters for 3-4 minutes on each side until browned. Serve warm, with your favorite dip (I like plain Greek yogurt with a little dill).

This recipe will make around 8 fritters, allowing 4 fritters per serving.

  • Calories: 321

  • Fat: 16g

  • Carbs: 30g

  • Protein: 16g

  • Fiber: 4g