Zucchini Fritters

🧂 Ingredients

• 3 cups shredded zucchini
• 1 cup panko breadcrumbs
• ¼ cup grated parmesan cheese
• ⅓ cup mayonnaise
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 to 3 tablespoons avocado oil

  for frying
• Sour cream

  tzatziki, or Greek yogurt
• Green onions

  sliced
• Creamy Tajin sauce
• Lemon wedges

Instructions

• 1 Using a box grater [https://amzn.to/4aR6zMM], vegetable shredder
  [https://amzn.to/45ldigE] or food processor, shred the zucchini and place it in
  a tea towel or cheese cloth. Squeeze as much water from the zucchini as you can.
  Discard the zucchini water.
• 2 In a large bowl, add the zucchini, breadcrumbs, parmesan cheese, mayonnaise,
  egg, garlic powder, Italian seasoning, salt and pepper. Mix to combine, until
  all ingredients are blended together.
• 3 Measure out 1/3 cup of the zucchini mixture and using your hands, for it into a
  round ball. Place it on a sheet tray and press to flatten. The flatter you make
  them, the quicker they will cook. Repeat until all the fritters are ready to
  fry.
• 4 In a large skillet, heat enough oil to cover the bottom of the pan over
  medium-high heat. Once the oil is hot, carefully place the fritters into the hot
  oil. Turn the heat down to medium. Cook for 4 minutes, then flip and cook for 4
  more minutes. (If you have extra thin fritters, you may need to flip after 3
  minutes.) I use a spatula to gently move them around as they fry, so they do not
  stick to the bottom of the pan.
• 5 Serve immediately. Try serving with a little fresh lemon juice squeezed on top,
  chopped green onions and sour cream.

Nutrition Info