I don’t know about you, but I get intimidated by the whole process of frying. It just seems like an awful lot of mess and an awful lot of trouble just to make something crispy. I like being able to put something in the oven and walk away for awhile. I love things like potato pancakes and vegetable fritters, but it would take a lot to get me to stand over a pan of hot, splattering oil with a pair of tongs and a spatula.
These zucchini fritters are baked, not fried. The whole wheat flour adds fiber, B-vitamins and other important nutrients, and the cottage cheese adds protein and creaminess without a lot of extra fat (ricotta cheese or yogurt can be used too). If you don’t want to use an egg to hold everything together, try chia seeds or ground flax mixed with water (1 tbsp seeds per 3 tbsp water).
I was inspired by this recipe on A Full Measure of Happiness, but since I didn’t have all the ingredients, I made due with what I had in the house. I also made half of a batch, since I’m the only person in this apartment who likes eggs.
These were great. Served alongside a massaged kale salad (I will never get sick of miso-tahini dressing), they made a perfect lunch. I ended up with 5 large fritters, but feel free to make them smaller or larger. Your cooking time might just be a little different.
- 1 medium zucchini, grated
- 1 green onion, chopped
- 1 garlic clove, minced
- ~1/2 tsp salt
- 1 egg
- ¼ c cottage cheese
- 1/3 c whole wheat flour
- Preheat oven to 350 degrees F.
- Mix ingredients in a large bowl. Add flour last and mix until just combined.
- Spray a baking sheet with cooking spray. Drop fritter batter onto sheet and flatten with a spoon.
- Bake about 10 minutes and then turn on broiler. Broil about 5-6 minutes on each side or until golden brown and starting to get crispy.
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