Zucchini Walnut Fritters

Serves 4

Ingredients

  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

courtesy of:  http://florafoodie.com/2014/02/zucchini-walnut-fritters.html

Zucchini Walnut Fritters

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