Zucchini Fritters
Servings: 3 servings (6 fritters total)
Calories: 238cal
Ingredients
- 24 ounces zucchini about 3 medium zucchinis
- 2 large eggs
- ¼ cup all purpose flour divided
- 2 teaspoons lemon pepper
- 1 Tablespoon garlic salt
- ¾ cup panko bread crumbs
- 2 Tablespoons minced green onion
- 1 ½ teaspoons minced garlic
- vegetable oil for frying
Instructions
- Do not peel the zucchini. Simply cut off the stem end and shred the squash on a box grater or run through the shredder attachment on your food processor. To squeeze out the excess liquid you press it into a colander, allowing the juice to flow out, or use a cheesecloth. Place shredded, drained zucchini in a large mixing bowl.
- Beat the eggs in a medium mixing bowl, adding half of the flour and beating again. Add lemon pepper and garlic salt and beat together.
- Add egg mixture, remaining flour, panko breadcrumbs, green onion, and garlic to the zucchini. Use gloved hands to combine the mixture.
- Form mixture into six equal patties and place on a metal baking sheet. Refrigerate for 30-60 minutes to firm them up.
- In a large skillet over medium-high heat, bring oil to 350 F.
- Add fritters, 2 or 3 at a time, to hot oil in the skillet, being careful not to crowd them. Cook for 3-5 minutes, or until nicely browned, then turn over. Cook an additional 3-5 minutes, or until nicely browned.
- Remove to paper towels to drain.
Notes
- Don't skip the step of squeezing out the liquid, otherwise your patties won't be as crispy.
Nutrition
Serving: 1serving (2 fritters) | Calories: 238cal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 846mg | Potassium: 737mg | Fiber: 4g | Sugar: 8g | Vitamin A: 681IU | Vitamin C: 42mg | Calcium: 118mg | Iron: 3mg
