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Zucchini Parmesan Fritters

by Katie Aubin featured in Veggie Fritters 4 Ways

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 3 cups
    zucchini, chopped (450 g)
  • 2 cups
    water (470 mL)
  • ½ cup
    shredded parmesan cheese, vegetarian (50 g)
  • 1 egg
  • ½ cup
    flour (60 g)
  • 3 cloves garlic, minced
  • ½ teaspoon
    salt
  • 2 tablespoons
    lemon juice
  • 2 tablespoons
    vegetable oil

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Preparation

  1. In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
  2. Drain the zucchini and let cool in a medium mixing bowl.
  3. Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
  4. Place a large pan over medium-high heat and add vegetable oil.
  5. Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
  6. Remove from pan and place on paper towel to absorb excess oil.
  7. Enjoy!
 

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