You Won’t Waste Anything Here…..
The longer you follow me you will notice that I can be pretty random at times. Today I am introducing to you my version of Zucchini Fritters. While traditional fritters are most often dipped in egg and flour and deep fried mine really isn’t, but it is the same idea. While I was sitting “writing” my rough draft in my head while I was waiting for my two littles to go to sleep something my mom use to say to me popped into my head, “Don’t fritter away your time”. I don’t know if there is anyone that uses that saying anymore, it means to waste frivolously, and has absolutely nothing to do with the food, but as I mentioned random thoughts are inevitable around here.
You are probably wondering what makes my fritters different than a traditional fritter. First of all I use egg whites instead of a whole egg. It is a binder, so if you can shrink the calories in that area, why not. Instead of white flour I used half stone ground wheat flour, and half flax meal which gave it a nice crunchy texture and a beautiful nutty flavor. I also added just a little bit of cinnamon into the flour/flax mixture along with the pepper and powdered garlic. I know, you are probably wondering what I was thinking, but it gives it just a little bit of “hmmmmm” factor. And last, but not least, these guys are not deep fried. They are fried, but ever so lightly in 1 teaspoon of coconut oil, just enough to give them a nice golden crunch!
I had decided to use the leftover grated zucchini I had in the fridge from making zucchini bread the other day, so a lot of the moisture was already gone. I salted it, and let it sit for about 20 minutes just like most people do, to see if I could draw any extra water out, but there wasn’t much so I used a clean kitchen towel and used it to squeeze whatever bit of moisture was left over, out. It worked out perfectly and didn’t make the flour mixture all goopy and clumpy. After I mixed everything together and fried them I put a single teaspoon of sour cream on each with a tiny sprinkle of paprika. They were amazing, almost the 8th wonder of the world. 😉 You can eat them as a side dish, snack, or a meal; they are super healthy and only 50 calories each. Show your inner foodie what indulgence in the good stuff means!
By Angie Gouchenour
1 ½ cups of shredded zucchini
1/8 teaspoon of salt
2 Tablespoons of egg whites
1/8 cup of flax meal
1/8 cup of stone ground wheat
1/8 teaspoon of black pepper
1/8 teaspoon of garlic powder
1/8 teaspoon of ground cinnamon
1/8 teaspoon of oregano
1 teaspoon of coconut oil (for frying)
Salt shredded zucchini and let it sit in a strainer over a bowl for about 20 minutes to draw out any extra water then using a clean kitchen towel wring out any excess moisture that is left
Heat coconut oil on medium heat in a frying pan
Combine flax meal, flour, and seasonings in a dish
Stir zucchini into the egg whites
Combine coated zucchini with the flax/flour mixture until mixed well (There won’t be much moisture)
Form into 4 patties and place them in the frying pan
Allow to cook approximately 5 minutes on each side until they are a nice golden brown
Transfer to a serving dish, top with sour cream, and enjoy!
50 calories each