Summertime Fritters

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  • 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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