Vegetable Crispy Fritters

By Melzie

Ingredients

• 1 4 oz red potato, peeled
• 1 small zucchini
• 1 small carrot, coarsely grated
• 1 scallion, finely chopped
• 1 egg white, lightly beaten
• 1 TB all purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 TB canola oil

Details

Servings 2

Preparation

Step 1

Put potato in a saucepan with boiling water to cover. Cook about 6 minutes; drain. Cover with cold water to cool.

Meanwhile, coarsely grate the zucchini onto a double layer of paper towels; spread the zucchini out and let stand 3 minutes to drain. Combine the zucchini with the carrot, scallion, egg white, flour, salt, and pepper in a large bowl. Drain the potato, pat dry, then coarsely grate over the zucchini mixture.

Heat the oil on a large nonstick griddle or in a large nonstick skillet. Drop the batter onto the griddle by 1/4 cup measures, making a total of 6 fritters. Cook until golden, about 3 minutes in each side.

Per serving of 3 fritters: 149 cal, 7 g fat, 0 chol, 631 mg sod, 18 g carb, 3 g fiber, 4 g protein, 28 mg calcium.