Quick N Easy Potato Fitters RECIPE

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INGREDIENTS:

  • 3 cups shredded zucchini about 13 ounces or 2 medium
  • 2 cups shredded Yukon gold potatoes about 12 ounces or 2 small/medium, scrubbed and peeled
  • 1/2 medium yellow onion shredded
  • 3 large eggs lightly beaten
  • 1/2 cup seasoned whole wheat breadcrumbs
  • 1/3 cup white whole wheat flour or substitute all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus additional to season
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon baking soda
  • 1/2 cup freshly grated sharp cheddar cheese
  • 1-2 tablespoons olive oil for frying
  • Plain nonfat Greek Yogurt for serving
  • Chopped fresh chives for serving

INSTRUCTIONS:

  1. If you want to keep the fritters warm in between batches, preheat the oven to 200°F.
  2. Spread the shredded zucchini, potatoes, and onion on a clean kitchen towel and press out any excess moisture, changing the towel once or twice.
  3. In a large bowl, combine the shredded veggies, eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda.
  4. Mix until thoroughly blended, using your fingers as needed to ensure that all of the ingredients are uniformly spread. Fold in the grated cheese.
  5. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
  6. Scoop a scant 1/4-cup of fritter batter onto the frying pan and flatten it into an even layer using the back of a measuring spoon or the bottom of a drinking glass.
  7. Cook for 3 to 4 minutes until the first side is golden, then turn and cook until the second side is also golden.
  8. Depending on your skillet, you may need to adjust the heat as you cook to ensure the pancakes cook through but remain crispy on the outside.
  9. Repeat with the remaining pancakes, keeping them warm in the oven as needed.
  10. If surplus liquid accumulates at the bottom of the dish, dump it.
  11. Serve warm, topped with Greek yogurt and fresh chives.

NOTES:

TIP: Make sure you measure the shredded zucchini and potatoes. If you use a different amount than specified in the recipe, the fritters may not stick together.
GLUTEN-FREE: I have not tested this recipe gluten-free, but I assume you could use oat flour for whole wheat flour and gluten-free bread crumbs, along with a bit of extra salt and pepper for the seasoned breadcrumbs.
To store, refrigerate leftovers for up to three days.
TO REHEAT: Gently reheat on the stovetop with a little olive oil to crisp them up and keep them from sticking.
TO FREEZE: place cooked fritters flat and divided with parchment paper in the freezer for up to three months. Defrost overnight in the refrigerator, then reheat as recommended.

Nutritional Info:

SERVING: 1(of 14), without toppings
CALORIES: 97kcalCARBOHYDRATES: 13gPROTEIN: 4gFAT: 4gSATURATED FAT 1g POLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 1gTRANS FAT: 1gCHOLESTEROL: 39mgPOTASSIUM: 304mgFIBER: 2gSUGAR: 2gVITAMIN A: 194IUVITAMIN C: 17mgCALCIUM: 50mgIRON: 1mg

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