Zucchini Fritters
Zucchini Cakes are made with fresh zucchini, panko bread crumbs, parmesan cheese, and a touch of spice! These easy veggie appetizers are healthy and always a hit!
Servings: 6
Ingredients
- 1 pound zucchini
- ⅔ cup grated parmesan cheese
- 1 ½ teaspoons garlic powder
- 2 eggs
- 2 ½ cups panko breadcrumbs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Grate your zucchini into a large bowl. Salt the shredded zucchini with a healthy sprinkle of salt. Allow to sit for 10 minutes.1 pound zucchini
- Squeeze out excess water from your shredded zucchini and place zucchini back into the large bowl.
- Reserve ½ cup of panko breadcrumbs in a separate small bowl.½ cups panko breadcrumbs
- Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.⅔ cup grated parmesan cheese, 1 ½ teaspoons garlic powder, 2 eggs, 2 cups panko breadcrumbs, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Using a ¼ cup measuring cup, form the patties by gently flattening it out onto a baking sheet or plate.
- In a skillet, add a thin layer of avocado oil and turn the heat to medium high.
- Once the oil is hot, take 2-3 patties and gently coat both sides of the patty into the small bowl of reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior.
- Serve and enjoy! You can dip these with ranch dressing or your favorite dipping sauce.
Nutrition
Calories: 91 kcal | Carbohydrates: 9 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Trans Fat: 0.003 g | Cholesterol: 33 mg | Sodium: 220 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 2 g
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