Side Dish

Zucchini Fritter Cakes is for Side Dish.

Zucchini Fritter Cakes takes 20 minutes to prepare.

Zucchini Fritter Cakes takes 10 minutes to cook.

Zucchini Fritter Cakes makes 7 servings.

The ingredients for Zucchini Fritter Cakes are:

1/3 cup Oat Flour
1/4 cup Kraft 100% Real Parmesan Cheese
1/8 cup (2 Tbsp) almond meal
2 oz Crumbled Fat Free Feta Cheese
1 tsp baking powder
1 tsp garlic powder
1/4 tsp salt
Black pepper to taste

2 cups shredded, drained, zucchini (sprinkle w/salt and let drain til dry)

2 large eggs beaten
1 & 1/2 tsp Dried Minced Onion (let soak in eggs for 20 min.)
1 Tbsp Heavy Whipping Cream (beat into eggs & dried onion)

Here is how you make Zucchini Fritter Cakes:

Mix dry ingredients (1st - 8 ingredients) in a bowl and put to the side.In another bowl, beat the eggs with the whipping cream. Add dried, minced onions and let sit for 20 minutes to reconstitute onions.After onions are rehydrated, pour egg mixture and shredded, drained zucchini into dry ingredients and stir well. Mixture will be quite thick. (It should NOT be runny or loose.)Preheat skillet (I use a large iron skillet) and add a few Tbsp of coconut oil, butter or canola oil. I use an ice cream scoop to drop mixture into pan. Flatten slightly and allow to cook on medium a few minutes on each side until edges are browned. Serve while hot with a dollop of Greek Yogurt tatziki (calories extra-- see recipe in Tips below). Serving Size:?Makes 7 fritters/servings.

The nutritional information for Zucchini Fritter Cakes is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 72.1

• Total Fat: 3.2 g
• Cholesterol: 7.4 mg
• Sodium: 182.4 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.9 g
• Protein: 5.9 g