Low Sodium Zucchini Fritters
Elevate your vegetable game with these Low Sodium Zucchini Fritters, a healthy twist on the classic comfort food! Packed with fresh zucchini, whole wheat breadcrumbs, and aromatic parsley, this recipe offers a flavorful, guilt-free alternative that’s perfect for anyone watching their sodium intake. These fritters are delightfully crispy thanks to the secret step of squeezing out excess moisture from the zucchini before cooking. Lightly seasoned with garlic powder and black pepper, they pair beautifully with a dollop of creamy Greek yogurt or a vibrant side salad. Ready in just 35 minutes, these nutrient-rich fritters make an excellent appetizer, snack, or main dish for four. Searching for a low-sodium recipe that’s simple, quick, and delicious? These zucchini fritters are the answer!
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Recipe Information
Ingredients
- 2 medium-sized (about 4 cups shredded) Zucchini
- 2 large Eggs
- 0.5 cup Unsalted whole wheat breadcrumbs
- 0.25 cup All-purpose flour
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons (finely chopped) Fresh parsley
- 2 tablespoons (for frying) Olive oil
- 0.5 cup (optional, for serving) Plain Greek yogurt
Instructions
Wash and trim the ends of the zucchini. Using a box grater or food processor, shred the zucchini into fine shreds.
Place the shredded zucchini in a clean kitchen towel or cheesecloth. Gather the ends of the cloth and twist tightly to squeeze out as much water as possible. Removing excess moisture helps create crispier fritters.
In a large mixing bowl, combine the squeezed shredded zucchini, eggs, breadcrumbs, flour, garlic powder, black pepper, and chopped parsley. Mix well to form a cohesive batter.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, scoop about 2 tablespoons of batter and flatten it into a patty shape in the skillet.
Cook the fritters for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter, adding the second tablespoon of olive oil as needed.
Serve the fritters warm, optionally with a dollop of plain Greek yogurt for dipping or a side salad for a complete meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 13134 mg | 571% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 101.3 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 441 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
