These fritters are addicting. We couldn’t stop eating them, and portion control was quickly forgotten. They’re bite-sized and delicious, which makes them a perfect side dish for a backyard summer gathering. You can even try throwing them on the grill at the end for added crispiness. Are you salivating yet?
The juice from the zucchini and onion needs to be squeezed out so your fritters aren’t overly wet.
4 Cups Grated Zucchini
4 Large Eggs
1 Minced Onion
1 Cup Grated Reduced Fat Sharp Cheddar Cheese
1 1/3 Panko Gluten Free Breadcrumbs
1 tsp Himalayan Sea Salt
1 tsp Back Pepper
3 tsp Worcestershire Sauce
Preheat your oven to 400 F, and spray your pan with cooking spray. [Do this outside so the spray doesn’t coat your entire kitchen!]
Begin by grating your zucchini and onion. Squeeze all the extra water from the veggies by wringing them out in a thin towel. Combine the rest of the ingredients in a bowl, then add the zucchini and onion.
Dish the mixture onto your pan in bite-sized pieces, then bake for 10-12 minutes. Flip the bites over and then bake for another 10-12 minutes, or until golden brown. Sprinkle with a little Himalayan sea salt for added flavor. Let cool and enjoy!