Whole Grain Zucchini Jalapeno Fritters
(from greenfood’s recipe box)
Prep time: 60 minutes
Cook time: 15 minutes
Serves 5 people
Ingredients
- 4 pounds zucchini (spiralized or shredded)
- 2 bunches scallions (white and light green part only, finely chopped)
- 2 tablespoons salt
- freshly ground black pepper (to taste)
- 2 jalapeno chilies (seeded if desired, finely chopped)
- 4 cloves garlic (minced)
- 3 large eggs (beaten)
- 1 cup whole wheat flour
- canola oil (for frying, at least 1/2 cup)
- sour cream (CILANTRO LIME)
- 1 cup sour cream (regular or light)
- 1 cup chopped cilantro (coarsely)
- 1 lime (large, juiced)
Directions
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Place spiralized or shredded zucchini and scallion in a colander. Toss with salt and let drain for 30 minutes to 1 hour.
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Squeeze excess moisture from the zucchini with your hands and transfer to a bowl. Season with black pepper as desired.
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Add jalapeno, garlic, eggs and flour and mix well.
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Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, place scant 1/3-cup measures of the zucchini mixture into the hot oil. Press the mixture down to form an even, flat cake.
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Fry 3-4 minutes on the first side, flip and fry 2-3 minutes on the other side. (Reduce heat to medium if fritters are browning too quickly.) Drain on a wire rack.
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Repeat until all the zucchini mixture is cooked.
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CILANTRO LIME SOUR CREAM
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Combine all ingredients in a deep bowl or beaker. Using an immersion blender, process until smooth.
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Serve with fritters.
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Cuisine: Southwestern / Mexican | Recipe Type: Vegetable Side Dishes
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FREEZER-FRIENDLY! Make as directed and freeze on a baking sheet. Then, place in a zipper-top freezer bag and remove fritters as needed. No need to thaw. Just place in the oven at 375 degrees for 18-20 minutes to heat through.