veggie dinner {LA}


veggie dinner is a frequent occurrence in our household, at least 3-4 times a week. and thanks to the folks over at {smitten kitchen} i discovered this little fritter recipe which we have been eating all week. toss-up a quick salad for the perfect accompaniment when you want something fresh and light. on the menu: zucchini fritters and little gem salad with meyer lemon vinaigrette. {i will share the salad recipe next week}!!!

{images above are personal photographs – if used please link back to our site}

zucchini fritters {adapted from smitten kitchen}

  • 1 lb (approx 2 medium) zucchini
  • 3 scallions, sliced thin
  • 1 large egg, lightly beaten
  • 1 tsp minced garlic (i added this for a little kick)
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1/4 cup whole wheat flour
  • 1/4 cup oat bran
  • 4 tbsp olive oil (give or take)

1 Preheat oven to 300.  Clean zucchini and trim ends.  Using the large holes of a box grater, shred zucchini.  Try to remove the excess moisture from the zucchini by either squeezing the liquid out in whatever method you like.  I simply used paper towels and then set in strainer for 10 minutes.

2 Whisk egg in a large bowl. Add zucchini, flour, oat bran, scallions, garlic, salt & pepper.  Mix well.

3 Heat oil in a large skillet over medium heat.  (this required 2 batches for me, as I only cooked 5 at a time). Using your hands and a spoon, make little balls of the mixture and carefully drop into hot skillet.   Flatten slightly.  Cook, turning once, until browned, 4-6 minutes on each side.  Transfer to a baking dish.  Repeat with second batch.

4 Place baking dish with fritters in the oven and bake for about 5 minutes.  You can always exclude this step, but I like mine extra crispy!

Serve immediately. I topped ours with a little greek yogurt mixed with lemon, garlic and pepper. Delish.