Summertime Fritters

Serves: 5

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Perk up your dinner plate with this summery fritter made from summer squash and carrots. Add your favorite herbs from the garden for a real summertime treat!

Ingredients

Preparation

Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from the zucchini and carrots as possible (this is easiest done in batches).

In a large bowl, combine zucchini, carrots, eggs, flour, cheese, green onions, garlic and black pepper; mix well.

Heat oil in a sauté pan over medium heat. Scoop about 1/4 cup zucchini batter into the pan and flatten into a pancake shape. Cook until golden brown, 3 to 5 minutes per side. Drain on paper towels. Repeat with remaining batter. Serve the fritters with a dollop of yogurt or sour cream on top.

Each serving: 110 cal, 6g fat (2g sat), 85mg chol, 550mg sodium, 9g carb, 2g fiber, 3g sugars, 6g protein

Recipe by Jackie Freeman, PCC Chef

More about: carrots, summer squash, zucchini

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