Recipe by chia
This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.
Top Review by Glimmer
This was good for me but not great. The idea of making fritters in a pan and cutting them in rounds seemed like a good idea to me. I like all kinds of fritters but they can be a pain to pan fry because they often fall apart. My problem with this dish is that it tasted more like a quiche than a fritter. You usually use eggs to bind fritters but much less in proportion to the other ingredients. I liked the way these crisped up because they were so thin but they seemed kind of unsubstantial and didn't look as pretty as a pan fried fritter. So in the end this is a good dish to get some veggies in you but I would either tweak it next time or go back to cooking them in a pan.
- 1 3⁄4 cups grated zucchini
- 1⁄2 teaspoon salt
- 1 3⁄4 cups grated carrots
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons butter
- 3 eggs, beaten
- 1⁄2 cup grated parmesan cheese
- 1⁄3 cup flour
- 1 tablespoon dill
- 1 tablespoon chopped parsley
- 1 teaspoon chopped tarragon
- salt, pepper to taste
- 1 teaspoon oil
- cooking spray
Directions See How It's Made
- Mix zucchini and 1/2 tsp salt.
- Let it sit 15 minutes, drain.
- Preheat oven to 350°F.
- Spray a 13x9-inch baking pan with cooking spray.
- Heat butter in a saute pan.
- Add carrots,onions and garlic, saute 10 minutes, remove from heat.
- Add zucchini, parmesan, flour, eggs, herbs salt and pepper.
- Spread in greased pan and bake 25 minutes.
- Remove and brush top with oil.
- Place under broiler and cook until lightly browned.
- Cut into squares or use a cookie cutter to cut into rounds.
- Serve with extra butter.