Living Well Recipes: Mexican Zucchini Fritters

Published 01/21 2014 03:16PM

Updated 01/23 2014 02:31PM

WMBD-TV Living Well
Ashley Simper, MS, RD, LDN
Community/Outpatient Dietitian
OSF Saint Francis Medical Center
Central Illinois Dietetic Association Media Spokesperson

Mexican Zucchini Fritters
A delicious way to get more veggies!

1 medium zucchini, grated
1 medium yellow squash, grated
1 medium carrot, grated
1 medium potato, grated
½ cup corn
½ cup shredded Mexican cheese made with 2% milk
¼ cup whole wheat flour
2 large eggs
¼ teaspoon salt
1 teaspoon ground cumin
½ Tablespoon chili powder
¼ teaspoon ground black pepper
2 Tablespoons olive oil

1. Place grated vegetables in a strainer and squeeze to remove as much liquid as possible. 
2. Place vegetables in medium bowl, add corn and cheese and set aside.
3. In a small bowl, combine flour, eggs and seasonings.  Whisk to combine.
4. Add flour/egg mixture to vegetable mixture and mix well.
5. In a large skillet on medium-high heat, add 1 Tablespoon oil.  Once oil is hot, place 1/3 cup fritter mixture in skillet.  Repeat 3 times, spacing fritter mixture evenly apart in the skillet.  Using a spatula, press to flatten.  Cook on both sides for 3-4 minutes or until golden brown.  Repeat to cook 4 more fritters.
6. Top with light sour cream if desired.

Nutrition Information
Per 1 fritter
Calories: 125
Total Fat:  6 g
    Saturated Fat:  2 g
Sodium:  145 mg
Total Carbohydrate:  12 g
    Dietary Fiber:  2 g
Protein:  6 g

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