About a year ago a community college near me started offering a culinary program. My sister was interesting in attending, and I was just curious what they would be offering (maybe one day down the road I’ll attend as well…who knows?!?!), so my sister, my then 7 year old daughter, and I headed off to the culinary program’s open house. They had refreshments that the chef had prepared, and zucchini fritters were one of the offerings. My oh-so-picky daughter ate one without knowing what they were and started raving about how Uh-MAZE-ing they were. I let her eat another one or two and then told her they had zucchini in them – something she THOUGHT she didn’t like. She was a new believer! I asked the chef what was in them and he gave me a brief run-down. Zucchini, feta cheese, and spices with some bread crumbs and egg to hold it all together. Well, that sounds easy enough! I attempted to recreate them a few times with no success. My girl would take a bite and promptly tell me they were NOT like the chef’s. So, I gave up. But, when my husband brought some zucchini home from the farmer’s market this week, I decided to give it one more shot. I didn’t have feta, so I used fresh parmesan instead, and used a homemade adobo spice. I watched as my daughter took a bit…waiting…waiting…waiting…a smile produced and she started shaking her head up and down and proclaimed that I did it! I made a zuchinni fritter that was just as good as the chef’s!! SCORE!!! And they’re good for you too!
Skinny Zucchini Fritters
- 1 large zucchini, grated (leave skin on)
- 2 tbsp egg substitute
- 1 cup panko bread crumbs
- 1/4 cup fresh parmesan cheese, grated
- 1 tsp kosher salt
- heaping 1/4 tsp paprika
- 1/4 tsp pepper
- 1/8 tsp onion powder
- 1/8 tsp oregano
- 1/8 tsp cumin
- scant 1/8 tsp garlic powder
- scant 1/8 tsp chili powder (use more or less, depending on the level of heat you like)
- 1-2 tbsp olive oil
Remove excess liquid from grated zucchini by pressing between two paper towels. Place zucchini in a medium bowl along with egg, bread crumbs, and all spices. Stir well to combine.
In a heavy skillet (preferably cast iron), heat the olive oil. Shape 1/4 cup of the mixture into a patty; place in hot pan. Repeat with remaining mixture. Cook on each side for about 2 minutes, or until golden brown. Serve immediately.
Weight Watchers Points + : 2 pts each