Mealtime zucchini fritters
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ⅔ | cup | Lowfat cottage cheese |
| 2 | slices | White or WW bread crumbled |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Baking powder |
| 2 | teaspoons | Vegetable oil |
| 1/16 | teaspoon | Garlic powder |
| ¼ | teaspoon | Dried marjoram, crumbled |
| ¼ | teaspoon | Dried thyme, crumbled |
| 1 | tablespoon | Minced onion flakes |
| 1 | cup | Finely shredded zucchini unpeeled |
Directions
In a blender container, combine all ingredients, except zucchini.
Blend until smooth. Pour mixture into a bowl. Drain zucchini on paper towels. Stir into egg mixture. Preheat nonstick skillet or griddle over medium high heat. Drop batter with a large spoon, making 4-inch cakes. Turn fritters when edges appear dey. Brown lightly on both sides. Divide evenly
Per serving: 18g protein, 12g fat, 18g carb., 863mg sodium, 278mg chol., 253 calories.
From: Carolyn Shaw Date: 09-12-94