Crispy vegetable fritters
5
Points®
Total time: 27 min • Prep: 9 min • Cook: 18 min • Serves: 2 • Difficulty: Easy
Fritters are at their crispiest when fresh out of the skillet, but you can prepare them hours ahead and set aside. When ready to serve, transfer the fritters to a foil-lined baking sheet (for easy cleanup) and reheat in a 400°F oven until heated through, 6 to 8 minutes. Place them on a bed of greens like arugula for a light meatless main dish. Or to serve these fritters as hors d’oeuvres, cook up heaping tablespoon measures of the batter, making about 18 small fritters. Arrange them on a serving tray and top each fritter with a little sour cream and a sprinkling of snipped fresh chives.
Ingredients
Uncooked red potato(es)
4 oz
Uncooked zucchini
1 small
Carrots
1 small
Uncooked scallion(s)
1 medium
Egg whites
1 large
All-purpose flour
1 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Canola oil
1 Tbsp
Instructions
1
Put the potato in a saucepan with boiling water to cover. Cook about 6 minutes; drain. Cover with cold water to cool.
2
Meanwhile, coarsely grate the zucchini onto a double layer of paper towels; spread the zucchini out and let stand 3 minutes to drain. Combine the zucchini with the carrot, scallion, egg white, flour, salt, and pepper in a large bowl. Drain the potato, pat dry, then coarsely grate over the zucchini mixture.
3
Heat the oil on a large nonstick griddle or in a large nonstick skillet. Drop the batter onto the griddle by 1/4-cup measures, making a total of 6 fritters. Cook until golden, about 3 minutes on each side. Yields 3 fritters per serving.
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