Step aside, zucchini noodles. There is a new fan favorite in my house for the best way to put the summer zucchini surplus to use, and it comes in the form of zucchini fritters. Best of all, you only need five ingredients and 25 minutes to go from everyday veggie to all-star appetizer, side dish or snack.
The setup is simple: Grated zucchini joins forces with sliced scallions, flour and eggs. Patties are formed and pan-fried then served hot alongside a refreshing dollop of sour cream. These fritters-slash-pancakes (inspired by their culinary cousin, Leftover Mashed Potato Pancakes) make any topping or dunkable sauce fair game, from roasted garlic aioli to tahini yogurt dip. But no matter how you stack ’em, top ’em, slice ’em or serve ’em, one thing is certain: Just a taste isn’t enough when it comes to hot and crispy zucchini fritters.
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (or drained, rinsed canned)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
pinch red chili flakes (optional)
2 cups quick marinara sauce
Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.
Servings: 4 • Size: 3 meatballs with 1/2 cup sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 7 g • Carb: 43 g • Fiber: 9 g • Protein: 8 g • Sugar: 1 g
Sodium: 307 mg • Cholesterol: 0 mg