zucchini fritters with roasted red pepper dipping sauce

Zucchini fritters with roasted red pepper dipping sauce requires around 25 minutes from start to finish. This recipe makes 8 servings with 152 calories, 6g of protein, and 10g of fat each. For 70 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Greens And Chocolate has 209 fans. It works well as an inexpensive side dish. It is perfect for The Super Bowl. If you have cream cheese, olive oil, zucchinis, and a few other ingredients on hand, you can make it. With a spoonacular score of 62%, this dish is pretty good. Similar recipes include Roasted Red Pepper Dipping Sauce, Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce, and Zucchini with Greek Yogurt Roasted Red Pepper Pasta Sauce.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 oz cream cheese

1 egg, lightly beaten

2 cloves garlic, minced

1/2 tsp garlic powder

2-4 tbsp olive oil

1/4 cup grated or shredded Parmesan cheese

1/2 cup plain Greek yogurt

2 red bell peppers, roasted* (or - 3/4 cup jarred roasted red pepper)

1 tsp salt

1/2 cup flour (I used whole wheat)

2 medium zucchinis, shredded

Equipment:

food processor

baking sheet

blender

oven

paper towels

sieve

frying pan

spatula

Cooking instruction summary:

Place all dip ingredients in food processor or blender and puree. Refrigerate until ready to use.Preheat oven to 250 degrees (or warm setting). Set out a baking sheet.Place shredded zucchini in fine strainer and drain them completely of the excess water with a paper towel or cloth.Combine drained zucchini with salt, flour, garlic, Parmesan cheese, and egg. Mix to combine.In large skillet, heat 2 tbsp olive oil over medium-high heat.Drop fritter batter (about 2 tablespoons per fritter) into skillet and flatten with back of a spatula. Depending on the size of your skillet, you will be able to cook 2-3 fritters at a time. Cook 3 minutes (or until golden brown), then flip and cook1-2 more minutes. Keep cooked fritters in warm oven on baking sheet until all are cooked and ready to eat.Once ready to eat, top fritters with roasted red pepper dip and enjoy!

 

Step by step:


1. Place all dip ingredients in food processor or blender and puree. Refrigerate until ready to use.Preheat oven to 250 degrees (or warm setting). Set out a baking sheet.

2. Place shredded zucchini in fine strainer and drain them completely of the excess water with a paper towel or cloth.

3. Combine drained zucchini with salt, flour, garlic, Parmesan cheese, and egg.

4. Mix to combine.In large skillet, heat 2 tbsp olive oil over medium-high heat.Drop fritter batter (about 2 tablespoons per fritter) into skillet and flatten with back of a spatula. Depending on the size of your skillet, you will be able to cook 2-3 fritters at a time. Cook 3 minutes (or until golden brown), then flip and cook1-2 more minutes. Keep cooked fritters in warm oven on baking sheet until all are cooked and ready to eat.Once ready to eat, top fritters with roasted red pepper dip and enjoy!


Nutrition Information:

Quickview
151k Calories
5g Protein
10g Total Fat
10g Carbs
9% Health Score
Limit These
Calories
151k
8%

Fat
10g
16%

  Saturated Fat
4g
25%

Carbohydrates
10g
3%

  Sugar
3g
4%

Cholesterol
38mg
13%

Sodium
404mg
18%

Get Enough Of These
Protein
5g
12%

Vitamin C
47mg
57%

Vitamin A
1275IU
26%

Manganese
0.45mg
22%

Selenium
8µg
13%

Phosphorus
119mg
12%

Vitamin B6
0.23mg
12%

Vitamin B2
0.17mg
10%

Folate
34µg
9%

Calcium
81mg
8%

Vitamin E
1mg
8%

Fiber
1g
8%

Potassium
270mg
8%

Magnesium
27mg
7%

Vitamin K
6µg
6%

Vitamin B1
0.09mg
6%

Zinc
0.74mg
5%

Vitamin B3
0.95mg
5%

Vitamin B5
0.47mg
5%

Iron
0.81mg
5%

Copper
0.08mg
4%

Vitamin B12
0.22µg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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