Baked Zucchini Fritters
It's that time of year again - zucchini overload! :) This recipe is loosely based on a recipe from the Wishful Chef web site (http://wishfulchef.com/baked-zucchini-fritters/). The original recipe calls for grating the zucchini and onion and squeezing out the liquid - I always think I'm squeezing out a bunch of nutrients when I do that, so I don't. (Note: I've only been able to do this with fresh zucchini - when using frozen, grated zucchini, I've found that I DO need to squeeze out the liquid, or I end up with a runny mess!).. I cut out the milk instead. I also cut the salt and added Mrs. Dash and a bit of Parmesan cheese instead. Very light and yummy, I'll be making a lot of these during the next couple of months!
- 2 large zucchini, grated (about 2 cups) - Note - If using frozen, grated zucchini, you may want to squeeze out excess liquid)
- 1 small onion, grated (I like vidalia, the original calls for red)
- 1/2 cup whole wheat flour
- 1 tbsp. Mrs. Dash (feel free to substitute in anything you'd like)
- 1/4 tsp. pepper
- 3-4 tbsp. Parmesan cheese
- 1 egg
- Olive oil (for baking)
Preheat oven to 425º F. Mix everything together in a bowl. Spray a baking sheet with olive oil. Using a quarter-cup measuring cup, scoop out portions of the mixture and place them on the sheet - flatten them out as you go. You should end up with 12 or so fritters - don't be tempted to go bigger, as the larger size makes them harder to flip later (I know from experience!). Spray the top of each fritter with olive oil. Bake 20 minutes, then flip the fritters and cook an additional 10-25 minutes.