By emensah m
Start by grating the zucchini onto a clean kitchen towel. Sprinkle with a bit of salt, let it sit for 5 minutes, then squeeze out as much liquid as possible by wrapping the towel around the zucchini and twisting it tightly.
In a mixing bowl, combine the grated zucchini, egg, grated cheese, all-purpose flour, 1/4 tsp salt, and black pepper. Mix until everything is well combined.
Heat the olive oil in a large pan over medium heat.
Spoon about 2 tablespoons of the zucchini mixture into the pan for each fritter. Flatten them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
While the fritters are cooking, prepare the avocado dip. In a small bowl, mash the avocado with a fork until smooth. Add lemon juice, garlic powder, and a pinch of salt. Mix until well combined.
Once the fritters are done, remove from the pan and drain on a paper towel to remove excess oil. Serve warm with the avocado dip on the side.
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This Vegetarian Appetizer Snack recipe is ready in 30 minutes and features medium zucchini, egg, cheese, grated and other delicious ingredients. Contains 250 calories total.
Start by grating the zucchini onto a clean kitchen towel. Sprinkle with a bit of salt, let it sit for 5 minutes, then squeeze out as much liquid as possible by wrapping the towel around the zucchini and twisting it tightly.
In a mixing bowl, combine the grated zucchini, egg, grated cheese, all-purpose flour, 1/4 tsp salt, and black pepper. Mix until everything is well combined.
Heat the olive oil in a large pan over medium heat.
Spoon about 2 tablespoons of the zucchini mixture into the pan for each fritter. Flatten them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
While the fritters are cooking, prepare the avocado dip. In a small bowl, mash the avocado with a fork until smooth. Add lemon juice, garlic powder, and a pinch of salt. Mix until well combined.
Once the fritters are done, remove from the pan and drain on a paper towel to remove excess oil. Serve warm with the avocado dip on the side.
Calories per Serving: 250
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