Prep 20 mins
Cook 35 mins
This can be dropped by spoonfuls and fried in the traditional manner, but baking makes this much lower in fat.
- 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
- 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.
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.
Oh, yummy,yummy,yummy. The carrots did indeed lend a sweetness to the dish and it was absolutely perfect in my humble opinion! I did not have dill or tarragon so I used parsley, basil, thyme, and oregano for my herbs. Aside from that, I followed the recipe exactly. Had carrots and zucchini that needed eating up and I cannot make zucchini taste good sauteed no matter what I try. Recipezaar to the rescue, yet again!! I think the bigger baking pan is to get a thin spread so as to crisp it up a bit. Will make a regular rotation of this. Thank You, chia!!
These were a great, used oil instead of butter and switched up the herbs. I also used a muffin pan to cook them so that i could have them in a single serving format. Good recipe!