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R. J. Reynertson: "These were delicious. I made some of the fritters…" Read More
17Ingredients
35Minutes
35Calories
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Ingredients
US|METRIC
30 SERVINGS
- 1 lb. zucchini
- 1/2 tsp. salt
- 3 scallions (chopped)
- 2 garlic cloves (minced)
- 1/2 cup panko breadcrumbs
- 2 eggs
- 3 oz. feta cheese
- 1/4 cup Parmesan cheese
- 1 Tbsp. oregano
- 1 Tbsp. lemon juice
- 1/2 cup flour
- 1 cup plain greek yogurt
- 2 tsp. lemon juice
- 1 tsp. oregano
- 1/2 cucumber (chopped)
- salt
- pepper
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NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories35Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol20mg7% |
Sodium120mg5% |
Potassium80mg2% |
Protein2g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber0g0% |
Sugars1g |
Vitamin A2% |
Vitamin C6% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
R. J. Reynertson 8 years ago
These were delicious. I made some of the fritters larger but they weren't as crispy, so I would keep the size to what the recipe calls for. I used a salad spinner to get the water out of the zucchini. I also flipped them @ twenty minutes to brown the other side. Not only were these great right out of the oven, but They held up being reheated the next morning and were great with a poached egg for breakfast the next morning and as a quick midday snack.