My Top Picks Summer Favorites

Zucchini: Zucchini Fritters

So much flavor, healthy and a great substitute for french fries

You can also substitute 1 medium zucchini instead of 3 small.

Ingredients

  • 1/4 c. low-fat buttermilk (see note)
  • 1 egg
  • 1/2 c. panko (Japanese bread crumbs)
  • 1/2 c. seasoned bread crumbs OR use my homemade seasoned bread crumbs
  • 1/4 c. grated parmesan cheese or parmesan reggiano
  • 1 Tbls. taco seasoning OR use my homemade Taco Seasoning
  • 1/4 t. garlic salt
  • 3 small zucchini, cut into 1/4 –inch slices

Dipping Sauce

  • 1/4 c. low-fat sour cream
  • 1/4 c. ranch dressing
  • 1/4 c. Pace Picante sauce or salsa
  • a few drops of Sriracha (optional), if you'd prefer a spicy sauce

Instructions

In a shallow bowl, combine buttermilk and egg.

In another shallow bowl, combine bread crumbs, cheese, taco seasoning and garlic salt.

Dip zucchini in buttermilk mixture, then bread crumb mixture.

Place on baking sheets coated with cooking spray (or coat with a little olive oil).

Bake at 400 degrees for 20-25 minutes or until golden brown, turning once.

Dipping Sauce: In a small bowl, combine the sour cream, ranch dressing and salsa. Stir in a few drops of Sriracha, if desired.

Dip zucchini in sauce.

NOTE: Freeze leftover Panko and bread crumbs to use another time or in a different recipe.

DO NOT substitute homemade buttermilk (milk with vinegar), it is too thin and won’t hold the breading.