Crunch into wholesome vegetable goodness when you make these carrot-zucchini fritters instead of greasy ol’ hash browns. Using carrots and zucchini instead of plain potato ups the fiber while lowering the calories. Serve with a side of plain Greek yogurt for dipping, or use these fritters as a vegetarian-friendly burger patty.
Vegetable Fritters Ingredients Directions Heat water in a medium saucepan over high heat. When water boils, add carrots and zucchini and cook for 3–4 minutes. Drain the vegetable mixture in a strainer, and run under cold water for 1 minute. Pat dry with paper towels, getting as much water out as you can. TIME-SAVING TIP: Can’t wait for water to boil? You can put the carrot and zucchini into a bowl and microwave for about 2 minutes. Then pat dry with paper towels. Put the vegetable mixture into a bowl, along with flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir mixture until well combined. Portion out fritter mixture using a 1/4 cup–size measuring cup, and roll into a ball. Set aside. Heat a large pan over medium-high heat. Put 1 tablespoon oil into the skillet, and allow oil to heat. Then add 3 balls of fritter mixture to the pan and flatten with spatula. Cook the fritters, 4–5 minutes on each side, until golden brown. Repeat once more with the second batch for a total of 6 fritters. BUDGET TIP: If you have leftover broccoli stalks and don’t know what to do with them, grate and use them instead of zucchini. Nutrition Information Serves: 2 | Serving Size: 3 fritters (about 50 grams each) Per serving: Calories: 375; Total Fat: 24g; Saturated Fat: 5g; Monounsaturated Fat: 12g; Cholesterol: 226mg; Sodium: 789mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 1g; Protein: 17g Nutrition Bonus: Potassium: 659mg; Iron: 14%; Vitamin A: 28%; Vitamin C: 50%; Calcium: 21% Energizing Tips (optional) Photo Credit: Demi Tsasis
