Summertime Fritters

Serves: 5

No votes yet

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!



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

Learn more about our recipes. View guidelines »

More about: carrots, summer squash, zucchini


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login