by Ms. Natasha Haynes, MSU Extension Service
Zucchini is a versatile and budget-friendly vegetable, and this recipe takes a popular kitchen staple to the next level without a lot of prep time. I like to make these on nights when I want something a little more fancy than sliced zucchini with my meal. It’s also a terrific entrée for your friends or family members who don’t eat meat but will eat dairy and eggs.
Crew Review: These fritters are not sweet, like a corn fritter or corn pancake. Zucchini doesn’t have much flavor on its own, so experimenting with different spices might make this recipe more enjoyable. We all liked these, but they were pretty bland. Some salsa and fat-free sour cream on top might also be a good option.
- Cooking spray
- 2 medium zucchinis
- 1/2 cup cheddar cheese, shredded, reduced-fat
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup baking mix, low-fat
Wash hands with soap and water.
Gently rub zucchini under cold running water. Cut off the ends and, using a box grater or food processor, shred the zucchini. You should have 2 cups shredded zucchini.
In a large bowl, mix zucchini, cheese and seasonings. Stir in eggs. Wash your hands after adding the eggs. Add baking mix and mix until well combined.
Heat a large skillet on medium heat. Spray with cooking spray.
Place 2 tablespoons of mixture in the skillet. Cook until lightly browned, 3 to 4 minutes on each side.
Repeat with remaining batter.
Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation.