Zucchini Fritters
These cheesy zucchini fritters are a fabulous way to use up those garden grown veggies! Both zucchini or squash work in creating these tasty zucchini fritters that aren't that hard to make from scratch!
Ingredients
- 2 lbs of zucchini, ends trimmed (about 4 medium sized ones)
- 3 potatoes, finely grated
- 2 cups all-purpose flour
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Wash, dry and grate zucchini (and squash if using) with a box grater. Transfer to a colander and squeeze tightly to remove any liquid. Transfer to a large bowl and add the remaining ingredients. Set aside.
- Heat a large non-stick pan to medium heat. Fry fritters in 6 tbsp of oil for 3-5 minutes on each side.
- Serve with a dollop of sour cream before serving.
- Notes: It's best to reheat in a toaster oven to replicate fresh out of the skillet fritters. Squash can be used in place of the zucchini or a mixture of both. I have used half squash and half zucchini so either or both will work for these fritters.
Nutrition Facts
Zucchini Fritters
Serving Size
1 g
Amount per Serving
Calories
133
% Daily Value*
Fat
1.5
g
2
%
Saturated Fat
0.6
g
4
%
Cholesterol
20
mg
7
%
Sodium
1456
mg
63
%
Carbohydrates
24.8
g
8
%
Fiber
1.7
g
7
%
Sugar
2.1
g
2
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
