These veggie-packed treats are a bit like savory pancakes, and a great side dish for a weekend lunch. Whenever we get farm-fresh zucchini, it’s a toss-up between making these fritters or zucchini muffins. Either way, getting green stuff into kids is a good thing!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($4 total for about a dozen fritters)
1 lb or 2 medium zucchinis – $2.33
1 tsp salt – $0.05
1/4 cup flour – $0.04
1/4 cup nutritional yeast or pecorino romano cheese – $1.00
1 egg – $0.31
olive oil for frying – $0.20
1. Grate the zucchini, place in a colander, and mix with the salt. Let it sit for about 15 minutes so the water drains out of the zucchini, then squeeze it by hand to get rid of any excess moisture.
2. Put the zucchini in a medium bowl and add the rest of the ingredients (except the cooking olive oil). Mix to combine well. It will be a thick batter.
3. Heat the olive oil in a pan over medium-high heat. When the oil is hot, drop the batter into the pan by tablespoonfuls, and flatten slightly with the back of your spoon. Cook for 2 minutes or until brown, then flip them like pancakes and cook for 2 minutes on the other side. Place cooked fritters on a paper towel to soak up any excess oil, then serve hot.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = >6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 18/18 (maximum score!)
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!