Zucchini Fritters

Posted on 2011-10-07

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These low carb Zucchini Fritters are healthy and easy to make. They are crispy on the outside and soft on the inside.

If you are looking for a way to get your kids to eat more veggies, make this crispy veggie fritters. Pair it with baked salmon or chicken as a side dish, or serve it with bread as an appetizer or light dinner.

More zucchini recipes you might like: Stuffed Zucchini with Ground Beef recipe and Zucchini with Cottage Cheese recipe.

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Zucchini Fritters

Yield: Makes 11-12 zucchini fritters

Ingredients:

2 medium zucchinis, washed
1/2 cup fresh parsley, stems removed and finely chopped
1 garlic clove, minced
1 tablespoon lemon zest
2 eggs, lightly beaten
1/3 cup all-purpose flour
2 tablespoons fresh basil, finely chopped
1/2 teaspoon turmeric powder
vegetable oil
salt and black pepper to taste

Measures

Instructions:

Using a grater (large holes), grate zucchini. Transfer to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible.

Place zucchini, parsley, egg, basil, garlic, lemon zest, flour, turmeric in a medium bowl. Season with salt and black pepper to taste and mix well.

Heat 2 tablespoons oil in a skillet over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan.

Reduce heat to medium. Drop about 2 tablespoons zucchini mixture into the skillet. Flatten slightly.

Cook, turning once, until browned, 4-6 minutes on each side.

Place on a paper towel to drain off excess oil. Add more oil during cooking if necessary.

Serve warm or cold with bread and sour cream on the side.

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Filed under: Vegetarian

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