Crispy zucchini fritters topped with a dollop of Greek yogurt makes the ultimate finger-food for all your soirées.
- Prep time 30 minutes
- Total time 45 minutes
Ingredients
Toppings:
Method
Over colander in sink, squeeze zucchini by handfuls to remove water.
In large bowl, beat egg. Stir in zucchini, Parmesan, flour, chives, dill, parsley, salt and pepper.
Place rack on baking sheet. In large nonstick skillet, heat 2 tsp of the oil over medium heat. Working in batches, drop batter by 2 tbsp, using back of spoon to shape into 2 1/2-inch rounds. Cook, flipping once, until golden, about 6 to 8 minutes; transfer to prepared rack. Repeat with remaining batter, adding more oil and lowering heat as needed.
Serve warm or at room temperature. If desired, place rack and pan in 200°F oven to keep warm for up to 1 hour.
Toppings: Dollop fritters with yogurt; garnish with chives, dill, parsley and lemon zest (if using).
Test Kitchen Make-Ahead: Stack cooled fritters between parchment paper; refrigerate in an airtight container for up to two days. Reheat on a baking sheet in a 325°F oven, about eight minutes.
Makes about 20 fritters
Nutritional facts PER FRITTER: about
- Sodium 113 mg
- Sugars 1 g
- Protein 3 g
- Calories 54
- Total fat 3 g
- Potassium 79 mg
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 3
- Folate 9
- Calcium 4
- Vitamin A 2
- Vitamin C 8
