Zucchini Fritters with Lemon-Sour Cream Sauce
Apple-Arugula Salad with Blue Cheese
Ingredients
- 1½ lb zucchini (about 3 medium), shredded
- 1½ tsp salt, divided
- 4 green onions, thinly sliced and divided
- 2 large eggs, lightly beaten
- ⅔ cup shredded Parmesan cheese
- ½ tsp pepper
- ⅔ cup all-purpose flour
- ½ tsp baking powder
- ¼ to ½ cup olive oil (for frying)
- 1¾ cups sour cream
- 1 tsp grated lemon zest
- 2 Tbsp fresh lemon juice
Instructions
- Combine shredded zucchini and 1 tsp salt; set aside for 10 minutes. Press zucchini between layers of paper towels to remove excess liquid.
- Combine zucchini, 3 green onions, eggs, cheese, ¼ tsp salt, and pepper in a large bowl. Combine flour and baking powder; add to zucchini mixture, stirring well.
- Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Spoon 3 Tbsp batter per fritter in hot skillet. Zucchini mixture will be wet.
- Cook 3 to 4 minutes per side or until golden brown. Drain on paper towels. Repeat with remaining batter, adding additional oil, if needed.
- Combine sour cream, lemon zest, lemon juice, and ¼ tsp salt in a bowl; serve with fritters. Garnish with 1 green onion.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- 3 red apples, cored and chopped
- ½ cup sliced almonds
- ¼ cup vegan olive oil vinaigrette
- ⅓ cup blue cheese crumbles
Side Dish Instructions
- Combine arugula and apples in a large bowl.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Pour dressing over salad, and toss. Sprinkle with nuts and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
363
|
197
|
560
|
| Fat (g) | 26 | 12 | 38 |
| Sat. Fat (g) | 11 | 3 | 14 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 21 | 18 | 39 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 842 | 158 | 1000 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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