2 medium zucchinis, grated
1 teaspoon salt
1/2 cup whole wheat flour
2 large eggs, beaten
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1 clove garlic, minced
1/2 teaspoon baking powder
1/4 teaspoon black pepper
Cooking spray (or a small amount of olive oil for frying)
Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10-15 minutes. This helps draw out excess moisture.
Squeeze Excess Moisture:
After the zucchini has rested, use your hands to squeeze out the excess moisture. You can also use a clean kitchen towel for this.
In a large bowl, combine the grated and drained zucchini with whole wheat flour, beaten eggs, Parmesan cheese, chopped green onions, chopped parsley, minced garlic, baking powder, and black pepper. Mix well until all ingredients are evenly combined.
Preheat a skillet or griddle over medium heat. If using a skillet, lightly coat it with cooking spray. If using a griddle, you may not need additional oil.
Spoon the zucchini batter onto the hot skillet, forming small fritters. Flatten them slightly with the back of the spoon.
Cook Until Golden Brown:
Cook the fritters for 2-3 minutes on each side or until they are golden brown and cooked through. You may need to do this in batches.
Drain on Paper Towels:
Once cooked, transfer the zucchini fritters to a plate lined with paper towels to absorb any excess oil.
Serve the zucchini fritters warm as a side dish or snack. They are delicious on their own or paired with a light dipping sauce.
Consider serving the zucchini fritters with a dipping sauce made from Greek yogurt, lemon juice, and a touch of garlic for a refreshing and low-point option.
Feel free to customize the flavor by adding your favorite herbs or spices to the batter.
Be mindful of portion sizes to stay within your desired point range.