Zucchini Fritters

Hi everyone!! Hope your summer was amazing. Personally, I am so sorry to see it go but of course fall is quite nostalgic *cue pumpkin spice and apple pie*. Nothing beats fall in New England (except summer in New England...hehe).

We split a farm share this summer with my sister and brother in law. It is perfect for the four of us because I can't eat too many veggies as I am closely monitoring my phe. We split it up and I usually hord the apples and they always take the kale. It works perfectly!

What I love mostly about the farm share is how it challenges me to use different fruits and veggies than I would generally buy myself at the store. Lately, there has been a surplus of zucchini. Generally, my feelings about zucchini are kind of blah but zucchini is awesome to cook with. Zucchini bread, zucchini noodles, zucchini fries all rock my world. Zucchini fritters are one recipe I have never tried, so of course I gave it a go.

Zucchini Fritters

Recipe makes about 33 small fritters

Each 18 gram fritter has about 53 calories, 25 mg of phe, 0.7 gm of protein

1100 gms zucchini (four large zucchini)

122 gm onions sliced thinly

1 cup low pro bread crumbs

1/2 cup Cambrooke burger patty mix

70 gm low pro cheddar cheese

100 gm low pro parmesan cheese

2 cloves garlic

1 tsp kosher salt

1 tsp smoked paprika

1/2 tsp ground pepper

Zest of one lemon

2 tbsp butter

1 tsp egg replacer and 2 tbsp warm water, mixed together

1. Grate half of the zucchini coarsely and half of it finely. I threw it all in the food processor for varying lengths to save time.

2. Place zucchini in strainer. Sprinkle salt over and let sit for 30 minutes.

3. Preheat oven to 450.

4. While you wait for zucchini, mix finely chopped onions, minced garlic, salt, paprika, pepper, lemon zest, bread crumbs, burger mix and cheeses.

5. After 30 minutes, attempt to squeeze out all the water from zucchini and transfer to the bowl with the rest of the ingredients.

6. Mix egg replacer with water water and add to the bowl of ingredients. Mix well.

7. Liberally grease a cookie sheet with softened butter.

8. Scoop fritter mix to cookie sheet. Place 8 to 12 fritters on a single sheet.

9. Bake for 15 minutes on one side. Smaller fritters I did at 15 minutes but if they do not easily flip then return them to the oven for three more minutes.

10. Remove from oven and flip. Bake another ten minutes.

Serve hot with smoky aioli, garlic aioli, marinara, or ketchup. Freeze the rest for quick serving down the road.

Enjoy!