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    You are in: Home / Recipes / Zucchini-Bean Fritters #RSC Recipe
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    Zucchini-Bean Fritters #RSC

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    tonilash's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. My mom got me to eat vegetables this way, then I with my children and now my daughter with hers--due to the black beans, this recipe is a good source of Iron. My daughter even packs a few in her daughters lunch bag.

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    Ingredients:

    Serves: 4

    Yield:

    20

    Units: US | Metric

    Directions:

    1. 1
      in large bowl, beat two eggs, add tsp each of salt/pepper. Add 2 tbs og heavy cream, tsp of oregano.
    2. 2
      Grate 2 zucchini, chop one red pepper. Add drained can of black beans and 1/2 cup of flour. Stir and drop by tbs. on pan that has 4tbs of vegatable oil.
    3. 3
      Fry gently, turning once and then place each drained fritter on pan 9x12 lined with Reynolds wrap.
    4. 4
      Bake for 10-15 minutes in 350 oven. Enjoy, can be eaten cold.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini-Bean Fritters #RSC

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 199.3
     
    Calories from Fat 53
    26%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.6 g
    13%
    Cholesterol 103.2 mg
    34%
    Sodium 338.8 mg
    14%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 5.7 g
    22%
    Sugars 3.8 g
    15%
    Protein 10.0 g
    20%

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