Dessert zucchini fritters
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ⅔ | cup | Lowfat cottage cheese |
| 2 | slices | White or WW bread crumbled |
| 6 | teaspoons | Sugar |
| 1 | dash | Salt |
| ½ | teaspoon | Baking powder |
| 2 | teaspoons | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground allspice |
| 2 | tablespoons | Raisins |
| 1 | cup | Finally shredded zucchini unpeeled |
Directions
In a blender container, combine all ingredients except raisins and zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini on paper towels. Stir zucchini and raisins into egg mixture.
Preheat a nonstick skillet or griddle over medium high heat. Drop batter onto griddle with a large spoon, making 4-inch cakes. Turn fritters carefully when edges appear dry. Brown lightly on both sides. Divide evenly.
Per serving: 18g protein, 12g fat, 25g carb., 659mg sodium, 278mg chol., 334 calories.
From: Carolyn Shaw Date: 09-12-94