Ingredients
- ½ cup flour (gluten free flour works well too)
- ¼ tsp baking powder
- ½ teaspoon Aleppo pepper
- ½ cup seltzer (more might be needed)
- 1 cup shredded zucchini
- salt
- pepper
- oil
Instructions
- Whisk together the flour, baking powder, and Aleppo pepper. Sprinkle in salt and pepper
- Whisk in the seltzer
- Add the corn, and mix (don’t use the whisk…the zucchini will clog it)
- Heat a large skillet over a medium heat. When it’s heated, add a skim coat of oil (approximately 1 tablespoon), and pour in ¼ cup amounts of batter. Don't crowd the pan, so do as many batches as needed
- When airholes appear on the top, 2-3 minutes, flip them over, and cooked until the bottom is browned.
- Sprinkle with salt, and serve hot, or with any dipping sauce you'd like
Notes
Makes 6 or 7 fritters
Nutrition Facts
Zucchini Fritters
Serving Size
7 g
Amount per Serving
Calories
36
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
23
mg
1
%
Potassium
59
mg
2
%
Carbohydrates
7
g
2
%
Fiber
0.5
g
2
%
Sugar
0.5
g
1
%
Protein
1
g
2
%
Vitamin A
78
IU
2
%
Vitamin C
3
mg
4
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.