Healthy Baked Zucchini Fritters
Try this Healthy Baked Zucchini Fritters recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- salt and pepper to taste
- 1/2 tsp baking powder
- lemon wedges
- zest of 1 lemon
- spray oil
- 2 medium zucchini /courgettes
- a bunch of basil leaves chopped
- 2 spring onions finely chopped
- 1/2 cup wholewheat/plain.gluten-free flour ( i used rice f
- homemade mayo
- Carbohydrate 5.0884688885582 g
- Cholesterol 0.95277777750163 mg
- Fat 0.378128611050359 g
- Fiber 1.7449999332428 g
- Protein 1.2281186108826 g
- Saturated Fat 0.153465555517723 g
- Serving Size 1 1 Serving (60g)
- Sodium 32.3047144024733 mg
- Sugar 3.3434689553154 g
- Trans Fat 0.0705937499968933 g
- Calories 18 calories
Preheat oven to 200C/400F.Grate zucchini and sprinkle with a pinch of salt, then transfer in a clean kitchen cloth and make sure to squeeze out their excess liquid.In a large bowl mix together grated zucchini, lemon zest, eggs, basil leaves, spring onion and flour. Season generously with salt and pepper.Fold in baking powder and quickly stir all together.Lightly spray with oil a mini muffin tin and pour 1 tbsp of the mixture in each mould.Bake for 10 mins, then turn the fritters on the other side and bake for a further 5 mins or until crispy and golden brown.Serve with lemon wedges and homemade mayo.
