PUBLISHED 07/03/2003
Fritters are usually deep-fried, but a no-stick skillet and a small amount of butter or margarine make them golden and crispy with a lot less fat. For a main dish, serve the fritters with warm tomato sauce and side dishes of salad and bread.
Hands-on time: 10 min
Unattended time: 20 min
Ingredients:
- 3 cups shredded zucchini
- Salt
- 1 egg
- 1/4 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup whole-wheat pastry flour or unbleached flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon unsalted butter or margarine
Place the egg in a large bowl. Whisk lightly. Add the milk and Parmesan. Mix well.
In a cup, combine the flour, baking powder, and pepper. Mix well and stir into the egg mixture. Stir in the zucchini.
Coat a large no-stick skillet with no-stick spray and set over medium-high heat. Add the butter or margarine and allow to melt. Drop the batter into the skillet by rounded tablespoons. Smooth out the tops and cook for 2 to 4 minutes per side, or until lightly browned and cooked through.
Makes 15
Per fritter
34 calories
1.2 g. total fat
0.6 g. saturated fat
1.2 g. protein
4.1 g. carbohydrates
0.7 g. dietary fiber
16 mg. cholesterol
71 mg. sodium
