Lemony Zucchini Fritters
Lemony Zucchini Fritters requires about 45 minutes from start to finish. This recipe serves 3 and costs $2.89 per serving. One portion of this dish contains roughly 30g of protein, 24g of fat, and a total of 477 calories. 2 people have made this recipe and would make it again. If you have parmesan cheese, pepper, parsley, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes include Lemony Zucchini Fritters, Lemony Corn Fritters {Woolworths/Masterchef}, and Lemony Zucchini Bread.
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 tbsp breadcrumbs
2 eggs, beaten
½ cup flour
1 tsp Garlic Powder
1 lemon, juiced
4 tbsp Olive oil, for pan frying
1 tsp Onion Powder
1 tbsp Grated Parmesan Cheese
½ cup parsley, chopped
1 tsp Pepper
Plain Greek Yogurt
2 zucchini (about 8 oz each) trimmed
Equipment:
food processor
bowl
frying pan
baking sheet
paper towels
Cooking instruction summary:
- Chop the zucchini into small pieces. Place in food processor and pulse until there are small bits left. (If you have a grating attachment on your food processor you can use that instead).
- In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese, and breadcrumbs. Mix together until evenly distributed.
- Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than a cup of batter to the frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side.
- Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.
- Garnish with more lemon juice and a dollop of Greek yogurt before serving.
Step by step:
1. Chop the zucchini into small pieces.
2. Place in food processor and pulse until there are small bits left. (If you have a grating attachment on your food processor you can use that instead).In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese, and breadcrumbs.
3. Mix together until evenly distributed.
4. Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than a cup of batter to the frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side.
5. Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.
6. Garnish with more lemon juice and a dollop of Greek yogurt before serving.
Nutrition Information:
covered percent of daily need
