Zucchini Cheddar Fritters
Yummy and kid-friendly, these are healthy (Eggs and Zucchini) and so quick to whip up! Serve with Herbed Yogurt Dip, Roasted Red Pepper and Tomato Ketchup or a simple store bought marinara sauce for dipping or even just a squish of fresh lemon.
- 3 Eggs
- 1 medium Zucchini, shredded (About 3 cups)
- 1 c Shredded Cheddar Cheese
- 3/4 c Flour
- 1/4 c Bread Crumbs
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 c Vegetable Oil For Frying
In a large bowl, whisk the eggs then add in zucchini and cheese and stir to combine.
In a separate bowl or large measuring cup, mix flour, crumbs, baking powder, salt and pepper well and then pour into zucchini mixture and stir gently just until combined.
Heat oil in a large frying pan on medium. Once heated, drop batter in by heaping tablespoonfuls. Let cook until golden brown and then flip. (Turn heat to medium low if they are browning too fast, they should be golden by the time they are cooked half through and ready to flip). Once done, drain on paper towel lined plate or bowl in a warm oven until they are all cooked, 2 or 3 batches. (Makes 12 fritters)
Serve with desired dip.
Healthy Herb Yogurt Dip
Healthy, tangy, creamy and loaded with flavor, this dip is great with my Zucchini Fritter recipe, chicken fingers, greek souvlaki or even just chips!
- 1 c Greek Yogurt I used 5% M.F.
- 1 clove Garlic, Minced
- 2 tbsp Parsley, Finely Chopped
- 2 tbsp Dill, Finely Chopped
- 1 tsp Olive Oil
- 1 tsp White Wine Vinegar
- 1/2 tsp Seasoning Salt
- 1/2 tsp Sugar
- 1/4 tsp Pepper
Mix all ingredients together until well blended. Let sit 30 min-overnight. Stir before serving.