Zucchini Fritters with Lemon-Sour Cream Sauce
Apple-Arugula Salad with Blue Cheese
Ingredients
- ¾ lb zucchini (about 1½ medium), shredded
- ¾ tsp salt, divided
- 2 green onions, thinly sliced and divided
- 1 large egg, lightly beaten
- ⅓ cup shredded Parmesan cheese
- ¼ tsp pepper
- ⅓ cup all-purpose flour
- ¼ tsp baking powder
- 2 to 4 Tbsp olive oil
- ¾ cup sour cream
- ½ tsp lemon zest
- 2 tsp fresh lemon juice
Instructions
- Combine shredded zucchini and ½ tsp salt; set aside for 10 minutes. Press zucchini between layers of paper towels to remove excess liquid.
- Combine zucchini, 1 sliced green onion, egg, cheese, ⅛ 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 ⅛ tsp salt in a bowl; serve with fritters. Garnish with 1 sliced green onion.
Side Dish Ingredients
- ¼ cup sliced almonds
- 1 (5-oz) pkg baby arugula
- 1 large red apple, cored and chopped
- 2 Tbsp vegan olive oil vinaigrette
- ¼ cup blue cheese crumbles
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cool.
- Combine arugula and apple in a large bowl. Pour dressing over salad, and toss. Sprinkle with nuts and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
343
|
200
|
543
|
| Fat (g) | 24 | 13 | 37 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 20 | 16 | 36 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 837 | 200 | 1037 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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