From your bariatric nutrition team
With summer upon us there will be an abundance of zucchini (aka summer squash) in our grocery stores, farmstands and perhaps even from our own gardens. Zucchini is an excellent source of vitamin C (an antioxidant that also plays a role in forming blood vessels, muscle and collagen in our bones and aids in wound healing). Zucchini fritters are a great way to use this fresh produce. These zucchini fritters can make a great light meal, side dish or even a perfect snack. What a delicious way to eat more vegetables!
2-3 medium zucchini, grated (about 2 cups)
½ cup chickpea flour
1 clove garlic, crushed
½ medium onion, diced or a small bunch of scallions or chives, finely chopped
½ cup grated parmesan cheese
1 egg beaten
1 tsp salt
Pepper to taste
- Place the grated zucchini in a colander along with 1 teaspoon salt and let drain for 10-30 minutes. Place the drained zucchini in a tea towel or several paper towels and squeeze out the excess moisture from the zucchini.
- In a large bowl combine beaten egg, chickpea flour, garlic, onion, pepper and parmesan cheese, add zucchini and mix until all the ingredients are well combined.
- Spray a non-stick skillet with cooking spray and place on medium heat. Drop approximately 2-3 tablespoons of the mixture into the heated skillet for each fritter (may need to cook in 2 batches). Cook 2 – 3 minutes per side until golden brown.
Serve with a salad for a light lunch or dinner or as a side with your favorite protein such as chicken or fish. Or make smaller fritters to have as a snack!
Nutrition info: 90 kcal, 6g protein, 8g carb (2g fiber), 4g fat