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"