Zucchini & cheddar fritters with yogurt

TIP: There's no need to squeeze the excess water out of the shredded zucchini, but you do need to use the mixture soon after mixing to ensure the fritters crisp up well.

Updated at: Thu, 17 Aug 2023 03:34:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories459.3 kcal (23%)

Total Fat25.1 g (36%)

Carbs23.5 g (9%)

Sugars17.6 g (20%)

Protein37.9 g (76%)

Sodium415.8 mg (21%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2Zucchini

large, coarsely shredded

2Eggs

large

½ cupCheddar cheese

reduced fat, shredded

½ tspPaprika

sweet smoked

1 dashBlack pepper

3 tspExtra virgin olive oil

2Tomato

medium, whole, sliced

1 cupArugula

1 TbspLight mayo

14 ozNon-fat plain Greek yogurt

Instructions

Step 1

Place the zucchini, eggs, cheese and paprika in a bowl and season with pepper. Stir until well combined.

Step 2

Heat 1 teaspoon of the oil in a large non-stick skillet over medium heat. Spoon 1/3 cup firmly-packed measures of the zucchini mixture into skillet and flatten to rough 4-inch rounds. Cook, in three separate batches, for 3 to 4 minutes each side or until cooked through and golden brown. Repeat with the remaining oil and zucchini mixture to produce 6 fritters in total, making sure to stir the zucchini mixture well in between cooking each batch.

Step 3

Divide the fritters between serving plates. Spread each fritter lightly with mayo. Top with the tomato and arugula and serve.

Step 4

Cool 3 fritters to room temperature, and then transfer to an airtight container. Store tomato and arugula in a separate airtight container. Store both containers in the fridge until later in the week.