ZUCCHINI FRITTERS
These crispy Zucchini Fritters are made with a cool sour cream dipping sauce for the ultimate summer appetizer! They're healthy, delicious and easy to fry on the stove.
Provided by Katerina | Easy Weeknight Recipes
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- Shred zucchini using the large holes on a cheese grater.
- Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
- Place zucchini in a large mixing bowl.
- Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
- If the mixture looks a little wet and won't hold together, add a bit more breadcrumbs.
- Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
- Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
- Cook for 2 to 3 minutes or until golden brown.
- Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
- Remove cakes from skillet and transfer to a paper towel lined plate.
- In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
- Serve warm zucchini cakes with the sour cream dipping sauce.
Nutrition Facts : Calories 262 kcal, Carbohydrate 20 g, Protein 8 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 257 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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