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Yummy Zucchini Fritters Recipe

Yummy Zucchini Fritters Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:10 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.
  • 3. 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, 11 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.