How To Make Old-Fashioned Italian Zucchini Fritters
These zucchini fritters are perfect for people who are watching their diet. It may be leaner than potatoes but just as tasty with fresh basils and pepper.
Serves:
Ingredients
- 6eggs
- 3zucchinisshredded
- 1zucchinidiced
- 1tspsalt
- ½tspground black pepper
- 3tbspGrated Parmesan Cheese
- ¼cupfresh basilchopped
- 1½cupsall-purpose flour
- 2cupsVegetable oil
Instructions
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Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil.
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Add the flour a little at a time, stirring between additions until no dry lumps remain.
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Heat the oil in a large skillet to 375 degrees F.
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Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil.
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Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.
Nutrition
- Calories: 210.34kcal
- Fat: 19.37g
- Saturated Fat: 1.71g
- Trans Fat: 0.14g
- Monounsaturated Fat: 13.37g
- Polyunsaturated Fat: 3.33g
- Carbohydrates: 6.84g
- Fiber: 0.53g
- Sugar: 0.85g
- Protein: 2.86g
- Cholesterol: 39.15mg
- Sodium: 125.70mg
- Calcium: 25.81mg
- Potassium: 106.48mg
- Iron: 0.67mg
- Vitamin A: 22.60µg
- Vitamin C: 5.66mg
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