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Ingredients
- 2 small zucchini
- 1/4 cup (50 mL) cornstarch
- 11/2 cups (375 mL) grated cheddar, preferably old
- 2 green onions, thinly sliced
- 1 egg white
- SAUCE (optional)
- 1 lemon
- 1/4 cup (50 mL) mayonnaise, preferably light
- 1 tsp (5 mL) Dijon mustard, preferably grainy
- Preheat oven to 400F (200C). Do not peel zucchini. Coarsely grate. Spread out over paper towels. Top with more paper towel. Press to remove excess water. Turn into a large bowl. Sprinkle with cornstarch. Toss to mix. Add cheese and onions. Stir to mix. Whisk egg white, then stir into zucchini mixture along with generous pinches of salt and pepper. Line a baking sheet with parchment. Scoop about ¼ cup (50 mL) mixture onto baking sheet, then gently press down. Repeat with remaining mixture.
- Bake in centre of preheated oven until fritters start to firm up and are golden on the bottom, about 15 min. Turn fritters carefully; they will be soft at this stage. Continue to bake until set and a deep golden on both sides, about 8 more min. Let stand a couple of minutes to firm up before serving. Meanwhile, squeeze 1 tbsp (15 mL) juice from lemon into a small bowl. Stir in mayo and mustard. Serve fritters with a dollop of sauce.
- 4 g protein
- 5 g fat
- 4 g carbohydrates
- 102 mg sodium
- 78 calories
User comments (7)
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These were easy to make and absolutely delicious! As suggested, served with a bean salad - perfect!
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I made the fritters twice and both times they were flat. Any suggestions...
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To the very first post~ are you the one that came up with this recipe? Seriously, did you actually try it? Is this a Chatelaine joke? I made them twice and followed the directions to a "t" (the second time I had my husband help just in case I was missing a step). 400 F for 15 minutes with parchment paper??? After 4 minutes they were burnt and the parchment paper was about to ignite! We salvaged what we could and continued to cook the non burnt parts (this was our main course). They did not "firm" up at any point. We turned the slop into a dip. The second batch was just as eventful. On a positive note, very tasty (we did not need the sauce). We would make this again AS A DIP!
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I followed the recipe and the fritters turned out great (it yielded about 6 patty-sized)! Very tasty & held up well as left-overs.
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For me the recipe worked well and was delicious. I got 8 fritters from my zucchini. I will be making these again and again this summer. For those having trouble with it, maybe they need to wring the grated zucchini in a towel to get the moisture out. That is what I do with grated zucchini and it works well.
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Just made these tonight and they were delicious and easy to make! You definetly need to wring out the water from the zucchini multiple times in order to make it more solid. I will definetly be making these again, even my 14 month old loved it!
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This recipe would be more useful if it gave a real measurement for the amount of grated zucchini. ie 2 cups grated zucchini (about 2 small) Everyone's idea of a small or large zucchini is different.
