by frenchie
frenchie's Notes:
3 Zucchini (med) Ask a question about this ingredient
1 Sweet Onion (med) Ask a question about this ingredient
2 Lg Eggs, separated Ask a question about this ingredient
2 tablespoons Whole Wheat Flour Ask a question about this ingredient
1 handful Fresh Basil, chiffonade Ask a question about this ingredient
Salt and Pepper Ask a question about this ingredient
2 tablespoons crumbled Feta Cheese Ask a question about this ingredient
1 teaspoon Baking Powder Ask a question about this ingredient
Using shred disc in the food processor, shred Zucchini and Onion together and place on several layers of paper towel to drain moisture off; place in large mixing bowl with two egg yolks and mix gently. Stir in the whole wheat flour, baking powder, Basil, Salt and Pepper to taste. In separate bowl, whisk egg whites until foamy (soft peaks) and gently incorporate the whites into the Zucchini/yolk mixture. Prepare a pan with olive oil cooking spray and dollop fritter batter into pan using about 1/2 cup of batter for each fritter; brown on one side then spray with olive oil and flip to brown the other side. Keep warm in the oven until ready to serve.
Ask a question about this step1 cup Whole Milk Greek Yogurt (Fage or other) Ask a question about this ingredient
1 handful Fresh Basil, chiffonade Ask a question about this ingredient
1 handful Fresh Spearmint, chiffonade Ask a question about this ingredient
2 Cloves Garlic, Pressed Ask a question about this ingredient
Combine ingredients and serve with the fritters.
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Miranda is an editor at Food52.
