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PdfSummer Squash Fritters
Crispy on the outside, tender in the middle, these zucchini fritters come together in minutes with just a handful of ingredients.
TOTAL: 45 MIN SERVES: 6
3 medium or 2 large zucchini, grated on the coarse holes of a box grater (about 4 cups)
½ cup diced red onion
2 cloves garlic, minced
¼ cup all-purpose flour
1 large egg, beaten
2 Tbsp. chopped, fresh parsley
½ tsp. salt
Place zucchini in center of clean dish towel and wring out any excess water.
In large bowl, combine zucchini, onion, garlic, flour, egg, parsley and salt.
In large nonstick skillet over medium-high heat, warm oil. When oil is shimmering, drop heaping 1-tablespoon scoops fritter mixture into skillet at least 2 inches apart. Use spoon or offset
spatula to slightly flatten fritters.
Cook until first side is golden brown,
about 3 minutes. Flip and cook until second side is golden brown, about 2-3 minutes more. Remove to wire cooling rack set in sheet pan.
Repeat steps 3 and 4 with remaining fritter mixture.
Serve immediately, refrigerating any leftovers.
¼ cup vegetable oil
PER SERVING: 170 Col: 11 g Tot Fat: 2 g Sat Fat; 0 g Trans Fat: 35 mg Cholesterol: 210 mg Sodium; 15 g Carb; 2 g Fiber: 0 g Sugar; 4 g Protein
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