Zucchini Fritters
Serves 4/ Prep time: 15 minutes/ Cook time: 10 minutes

Fritter derives from the Latin word frictura, meaning "a fry." Most fritters are batter-encased fruit, vegetables, and meat that are immersed in oil to create a crisp, golden brown finish. These zucchini fritters are not batter encased, but still fry up crunchy and delectable. The trick to firm fritters that stay together in the skillet is to completely squeeze out the liquid from the grated zucchini.

Under 30 Minutes

1½ pounds zucchini, grated and the liquid squeezed out
6 tablespoons Parmesan cheese
¼ cup almond flour
1 teaspoon minced garlic
1 large egg, beaten
Dash freshly ground black pepper
2 tablespoons olive oil

1. In a large bowl, stir together the zucchini, …show more content…
Place a large skillet over medium-high heat and add the olive oil.
3. When the olive oil is sizzling, place 6 zucchini fritters in the skillet and cook until the bottom is golden brown, about 3 minutes.
4. Turn the fritters over and brown the other side, about 2 minutes.
5. Transfer the fritters to paper towels and repeat with the remaining fritters.
6. Serve.

A Closer Look: Zucchini, also called a courgette, is a fruit but often prepared as a vegetable. Zucchini is a great source of beta-carotene, protein, potassium, and vitamins A and C. This mild tasting squash is a mild diuretic and can stimulate the intestines, which supports digestive health.

Per Serving
Calories: 187
Fat: 15g
Total carbs: …show more content…
Make Ahead

1 spaghetti squash, cut in half
½ cup heavy (whipping) cream
6 slices cooked pancetta, chopped
2 tablespoons butter
1 teaspoon minced garlic
1 scallion, chopped
Sea salt, for seasoning
Freshly ground black pepper, for seasoning
1 cup shredded cheddar, divided

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Lightly oil the cut sides of the squash with oil and place them cut side down on the baking sheet.
4. Bake the squash until it is very tender, about 35 minutes.
5. Scoop the cooked squash flesh into a large bowl and discard the rinds.
6. Stir in the cream, pancetta, butter, garlic, and scallion.
7. Season the squash mixture with salt and pepper.
8. Spoon the squash mixture into (4) six-ounce ramekins.
9. Top each ramekin with ¼ cup of cheese.
10. Bake the squash for 20 minutes until the cheddar on top is melted and bubbly.
11. Serve.

Kitchen Hack: This entire dish can be made ahead and stored in the ramekins for up to two days in the refrigerator. Simply pull them out, pop them in the oven and bake. Remember to increase the cooking time by about 10 minutes if they are completely chilled.

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