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
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