Thursday, August 5, 2010

Zucchini Fritters



I Love, Love, LOVE this recipe! I make it several times a year. You can use zucchini or yellow summer squash. Since I have yellow squash coming out of my ears right now, that is what I used tonight.

serves 10 ( about 1/3 c. zucchini with 1 T. sauce = 2 points +)


  • 1/4 c. low-fat buttermilk
  • 1/4 c. egg beaters
  • 1/2 c. Panko Japanese bread crumbs
  • 1/2 c. seasoned bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1-1/2 tsp. taco seasoning
  • 3 medium zucchini or yellow squash, cut into 1/4" slices

Dipping Sauce:


  • 1/4 c. fat-free sour cream
  • 1/4 c. fat-free Ranch dressing
  • 1/4 c. salsa

In a shallow bowl, combine the egg beaters with buttermilk.
In another bowl, combine the bread crumbs with all of the spices ( through taco seasoning)

Dip zucchini in egg mixture, then coat in bread crumb mixture. Place in a single layer on sprayed baking sheets. Bake at 400 degrees for 20-30 minutes or until golden brown, turning once.

Stir together dipping sauce ingredients and serve with zucchini.

from Taste of Home's "Healthy Cooking"

1 comment:

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