Zucchini And Parmesan Fritters
Servings
2
Servings
2
Ingredients
  • 1 zucchini
  • Salt and pepper
  • 1/4cup almond meal
  • 1/4cup Parmesan cheesegrated
  • 1 free range eggbeaten
  • 2tsp extra virgin olive oil
  • 1/2cup baby spinach
  • 2tbsp reduced-fat Greek natural yoghurt
Instructions
  1. Grate zucchini and sprinkle with salt. Place in a clean tea towel and squeeze out as much liquid as possible.
  2. Combine zucchini with almond meal, grated Parmesan and egg. Season with pepper and combine well.
  3. Heat oil in a frying pan over medium-high. Once pan is hot, add tablespoons of the zucchini mix to the pan and fry for 1-2 minutes on each side or until golden and cooked through. Repeat with remaining zucchini mix.
  4. Place zucchini fritters on some paper towel to soak up any excess oil from cooking.
  5. Divide fritters evenly between two plates, serving on a bed of spinach, dolloped with a little yoghurt.
Recipe Notes

272 calories per serve.

Print Recipe
Zucchini And Parmesan Fritters
Zucchini and Parmesan Fritters
Course Main Dish
Cuisine Vegetarian
Servings
Ingredients
  • 1 zucchini
  • Salt and pepper
  • 1/4 cup almond meal
  • 1/4 cup Parmesan cheese grated
  • 1 free range egg beaten
  • 2 tsp extra virgin olive oil
  • 1/2 cup baby spinach
  • 2 tbsp reduced-fat Greek natural yoghurt
Course Main Dish
Cuisine Vegetarian
Servings
Ingredients
  • 1 zucchini
  • Salt and pepper
  • 1/4 cup almond meal
  • 1/4 cup Parmesan cheese grated
  • 1 free range egg beaten
  • 2 tsp extra virgin olive oil
  • 1/2 cup baby spinach
  • 2 tbsp reduced-fat Greek natural yoghurt
Zucchini and Parmesan Fritters
Instructions
  1. Grate zucchini and sprinkle with salt. Place in a clean tea towel and squeeze out as much liquid as possible.
  2. Combine zucchini with almond meal, grated Parmesan and egg. Season with pepper and combine well.
  3. Heat oil in a frying pan over medium-high. Once pan is hot, add tablespoons of the zucchini mix to the pan and fry for 1-2 minutes on each side or until golden and cooked through. Repeat with remaining zucchini mix.
  4. Place zucchini fritters on some paper towel to soak up any excess oil from cooking.
  5. Divide fritters evenly between two plates, serving on a bed of spinach, dolloped with a little yoghurt.
Recipe Notes

272 calories per serve.