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Zucchini Patties

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  Zucchini 2 Cup (32 tbs), shredded
  Onion 1
  Whole egg 1 , slightly beaten
  Wheat germ 2 Tablespoon
  Tarragon leaves 1⁄2 Teaspoon, crushed
  Flour 3 Tablespoon
  Vegetable oil 3 Tablespoon
  Seasoned salt To Taste
  Salt To Taste
  Pepper To Taste

Shred zucchini coarsely; drain in colander.
Grate onion coarsely.
Combine all ingredients except oil and seasoned salt.
Use only enough flour to hold mixture together.
Heat oil in large teflon skillet (you may need more oil if not using teflon).
Drop fritter mixture, a tablespoon at a time, into oil.
Flatten with back of a spoon.
Cook over medium heat until crisp brown; turn and brown on other side.
Drain on paper towels; sprinkle with seasoned salt.
Can be reheated.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 844 Calories from Fat 477

% Daily Value*

Total Fat 54 g83.3%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 813.8 mg33.9%

Total Carbohydrates 73 g24.2%

Dietary Fiber 10.4 g41.8%

Sugars 10.6 g

Protein 23 g46%

Vitamin A 16.9% Vitamin C 89.3%

Calcium 14.2% Iron 38%

*Based on a 2000 Calorie diet

Zucchini Patties Recipe