Zucchini Fritters
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 fritters
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all purpose flour
- lemon wedges
- 3/4 cup whole milk
- 5 tablespoons olive oil
- 3 large garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 8 g(3%)
- Cholesterol 1 mg(0%)
- Fat 5 g(7%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 1 g(4%)
- Sodium 145 mg(6%)
- Calories 81
Preparation Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes. Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture. Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.
Preparation Heat 2 tablespoons oil in large skillet over medium-high heat. Add zucchini, garlic and dried red pepper. Sauté until zucchini is brown, about 8 minutes. Stir flour, baking powder, oregano, salt and pepper in medium bowl to blend. Add milk; whisk until smooth thick batter forms. Stir in zucchini mixture. Heat 1 1/2 tablespoons oil in same skillet over medium heat. Drop half of batter by rounded tablespoonfuls into skillet. Cook until fritters are brown and cooked through, about 4 minutes per side. Transfer to warm platter. Repeat with remaining oil and batter. Serve with lemon wedges.
