Lemony Zucchini Fritters
By: Meagan Meyer
Published: Friday, July 25, 2014 - 8:04pm

Ingredients




2 zucchini (about 8 oz each) trimmed
1 lemon, juiced
½ cup parsley, chopped
½ cup flour
2 eggs, beaten
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Pepper
1 TBSP Grated Parmesan Cheese
2 TBSP Italian Breadcrumbs
4 TBSP Olive oil, for pan frying
FOR THE GARNISH:
Plain Greek Yogurt
Lemon Wedges

Preparation

1 Chop the zucchini into small pieces. Place in food processor and pulse until there are small bits left. (Another option is if you have a grating attachment on your food processor to use that). 2 In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese and breadcrumbs. Mix together until evenly distributed. 3 Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than ¼ cup of batter to frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds. Flip over and cook until golden brown on the other side. 4 Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to dish and let towel soak up extra oil. 5 If not serving immediately, place baking sheet in a 250 degree oven until ready to serve. 6 Garnish with more lemon juice and a dollop of greek yogurt.

About

Crispy, creamy and lemony zucchini fritters make for the perfect side.