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Zucchini and Summer Squash Vegetable Fritters takes 30 minutes to prepare.

Zucchini and Summer Squash Vegetable Fritters takes 10 minutes to cook.

Zucchini and Summer Squash Vegetable Fritters makes 4 servings.

The ingredients for Zucchini and Summer Squash Vegetable Fritters are:

2 c grated Zucchini
1 c grated Summer Squash
1 c grated arrots, raw
3 Scallions, sliced
1 c Bob's Red Mill Almond Flour
1 tsp. Baking Powder
1/2 tsp. Paprika
2 large Eggs
Zest of 1 Lemon
2 Tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

Here is how you make Zucchini and Summer Squash Vegetable Fritters:

1. Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.2. Combine almond flour, baking powder, and paprika in a bowl. Stir in vegetables, lemon zest, and eggs until well mixed.If adding herbs and cheese suggested below add at this time.3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonful's of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving. Additional add in's? 1. 1/4 cup tarragon, basil, or parsley leaves, chopped2. 1/2 c parsley & mint3. 1/2 cup grated Parmesan cheeseServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CINDY_LU_WHO.

The nutritional information for Zucchini and Summer Squash Vegetable Fritters is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 287.7

• Total Fat: 23.6 g
• Cholesterol: 93.0 mg
• Sodium: 179.5 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 5.0 g
• Protein: 10.5 g