Zucchini Fritters – perfect for all your summer squash!
I tried this recipe for the first time tonight and it was a big success and super easy AND yummy. I wanted to share this with you all because I know many of you have zucchini coming out the wa-zoo with your gardens and farmer’s markets! It makes a perfect side dish for breakfast or dinner! And you can even serve them as an appetizer!
So, here it is…..
My advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.
(Adopted from skinny taste.com)
Servings: 3 Serving Size: 4 tots • (WW Points: Old Points: 2 pts • Points+: 3 pts)
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)
What you will need:
- cooking spray
- 1 packed cup grated zucchini (1 medium zucchini was plenty)
- 1 large egg
- 1/4 medium onion, minced (or grated)
- 1/4 cup shredded reduced fat sharp cheddar cheese
- 1/4 cup seasoned breadcrumbs
- 1/4 tsp kosher salt and black pepper to taste
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel or paper towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl,combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and pat into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden.
Love how when the edges turn nice and CRISPY when baked!!!