Zucchini Fritters

 

Along with the hot corn dip with Fritos scoops we had for the Super Bowl, I also made these Zucchini Fritters to accompany the wings that hubs smoked to include some more veggies in our spread (corn being a vegetable is an ongoing argument in our house)! I had all intentions of shaping them like footballs for the occasion, but time (wine) got away from me & they tasted just as good without being as cute! Maybe I'll try again next football season. 

The best part about these yummy healthy fritters is that they use very few ingredients and do not take long to cook. The zucchini to carrot ratio is up to to you, but I'd suggest just a little more zucchini than carrots. I had baby carrots on hand (which is normally purchase since there is no peeling step and hubs will snack on them raw - I'm trying to like that myself because they are so good for you!) and these worked just fine. I could have used more and next time I will. 

The other best part about this recipe is that it gives me a reason to use my shredder/slicer attachment for my KitchenAid mixer (yay - I love my cooking gadgets!). If you don't have one, you can surely grate them by hand, which I have done plenty of times and it works just as well. Just cut the ends off the zucchini and peel the carrots if needed and grate them using the fine shredder. Lightly salt the shredded veggies and let them sit about 10 minutes to pull out the excess water then squeeze them dry using paper towels. Add the chopped green onions (reserving some for garnish if you'd like), flour, garlic powder, cheese, and eggs to the veggies and mix until well blended. 

Heat the oil over medium-high heat in a nonstick skillet. Spoon the batter into the hot pan and use the back of the spoon to smooth the scoops to about a cm thick. Cook for about 4-5 minutes or until the edges appear set then flip and lightly press flat using a spatula and cook for another 4-5 minutes. You'll need a few batches and want them to brown, not burn, so turn down the heat it you notice them getting too dark. 

While they are cooking, make the super easy sauce.. All you do is mix together the sour cream and the ranch dressing. I use light sour cream and Greek yogurt ranch to save on calories, because I really can't tell a difference. But feel free to use whatever you have! If you don't know this about me, I LOVE spicy food (plus it boosts you metabolism - double win)! I am currently obsessed with Trader Joe's Zhoug sauce. It adds such a fresh herb-y heat to anything you to add it to, so its a perfect juxtaposition to the cool creaminess of the ranch sauce. 

I serve these yummy low-calorie snacks with both sauces. They can be on the side for dipping, or you can spoon a small dollop on top of each fritter. I also garnish with extra green onions, because I love them. (And always have them.) These zucchini fritters are not only great snacks or appetizers, but can also be eaten as a tasty side dish with lunch or dinner! 

Zucchini Fritters

4 servings, about 4 fritters per serving

115 calories per serving, 180 with optional sauces

15 mins prep, 15 minutes cook time

• 3 medium zucchini
• 3-4 carrots or 10-12 baby carrots
• 2-3 green onions
• 1/4 cup AP flour
• 1/4 cup grated cheese (Parmesan , cheddar, mozzarella, etc.)
• 2 eggs
• 1 tsp garlic powder
• salt & pepper to taste
• 1-2 tbsp olive or vegetable oil for pan frying
• 4 tbsp light sour cream (optional)
• 3 tbsp Greek yogurt ranch (optional)
• 3 tbsp Zhoug sauce (optional)