Lemony Zucchini Fritters

Lemony Zucchini Fritters

Lemony Zucchini Fritters

45 minutes

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Details
  • Serving Size:   3
  • Weight Watchers:   12 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 tbsp breadcrumbs
  • 2 eggs, beaten
  • ½ cup flour
  • 1 tsp Garlic Powder
  • 1 lemon, juiced
  • 4 tbsp Olive oil, for pan frying
  • 1 tsp Onion Powder
  • 1 tbsp Grated Parmesan Cheese
  • ½ cup parsley, chopped
  • 1 tsp Pepper
  • Plain Greek Yogurt
  • 2 zucchini (about 8 oz each) trimmed
Instructions

Chop the zucchini into small pieces.

Place in food processor and pulse until there are small bits left. (If you have a grating attachment on your food processor you can use that instead).In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese, and breadcrumbs.

Mix together until evenly distributed.

Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than a cup of batter to the frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side.

Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.

Garnish with more lemon juice and a dollop of Greek yogurt before serving.

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