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Yummy Zucchini Fritters

 Yummy Zucchini Fritters
You will not believe how fast these disappear. Even confirmed veggie-haters devour these tasty snacks as fast as I can make them! — Trisha Kruse, Eagle, Idaho
10 ServingsPrep: 20 min. Bake: 20 min.


  • 1/4 cup buttermilk
  • 1/4 cup egg substitute
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons taco seasoning
  • 1/4 teaspoon garlic salt
  • 3 medium zucchini, cut into 1/4-inch slices
  • 1/4 cup fat-free sour cream
  • 1/4 cup fat-free ranch salad dressing
  • 1/4 cup salsa


  • In a shallow bowl, combine buttermilk and egg substitute. In another
  • shallow bowl, combine the bread crumbs, cheese, taco seasoning and
  • garlic salt. Dip zucchini in buttermilk mixture, then bread crumb
  • mixture.
  • Place on baking sheets coated with cooking spray. Bake at 400°
  • for 20-25 minutes or until golden brown, turning once.
  • In a small bowl, combine the sour cream, ranch dressing and salsa.
  • Serve with zucchini. Yield: 10 servings (3/4 cup sauce).
Nutritional Facts: 1/3 cup zucchini with about 1 tablespoon sauce equals 67 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 296 mg sodium,

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Yummy Zucchini Fritters (continued)

Nutritional Facts: 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.