New recipes

4 Ingredient Zucchini Fritters

4 Ingredient Zucchini Fritters


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 3 Eggland's Best eggs (large)
  • 2 zucchini
  • 2 garlic cloves, minced
  • 1 Cup breadcrumbs

Directions

Whisk 2 eggs together in a large bowl and set aside.

Using a larger hole grater, grate zucchini into the bowl with the eggs.

Add the garlic and breadcrumbs and use a spoon to mix everything together.

Use your hands to form the mixture into patties ( If mixture seems too wet to handle, place bowl in the refrigerator for about 30 minutes, which will allow the mixture to firm up.

Heat about 1 tbsp of oil (use the oil of your choice) in a skillet over medium-high heat and cook patties until they’re golden brown on both sides.

Last, fry the third and final egg in the skillet to eat with the zucchini patties.

Nutritional Facts

Servings8

Calories Per Serving86

Folate equivalent (total)42µg10%

Riboflavin (B2)0.2mg10.3%


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.


Recipe Summary

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon (1 lemon) freshly grated lemon zest
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 lemon, cut into 8 wedges (optional)

Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired serve.