Recipe Detail

Zucchini-Scallion Fritters

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Number of Servings:


  1. 1 pounds - zucchini (about 2 medium) coarsely shredded
  2. 1 - large egg
  3. 2 - scallions finely chopped
  4. 1/2 - cooked potato I run mine through a ricer to get them fluffy
  5. - Pam or other low-cal cooking spray
  6. - Greek yogurt for serving, (optional)


1. Place shredded zucchini in a colander in the sink and toss with a teaspoon of salt. Let drain 10-15 minutes. Press out as much liquid as possible.

2. Whisk egg in a large bowl. Add zucchini, potato, scallions and 1/4 teaspoon pepper and mix until combined.

3. Heat pan over medium heat. Spray cooking spray and cook in two batches. Drop mounds of batter (about 2 Tbsp each) into skillet; flatten slightly. Cook, turning once, until browned (about 4-6 minutes).

4. Transfer to a cookie sheet and keep warm in low-heat oven until all are cooked. Serve with yogurt (optional).


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