Clean Eating Vegetable Fritters

• Vegetarian

• Produce

  • 3/4 cup Red bell pepper
  • 3/4 cup Scallions
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 cup Flour
  • 1/4 tsp Kosher or sea salt
  • 1/8 tsp Paprika

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on skinnyms.com

Description

Ingredients

• 2 cups grated zucchini, water squeezed out *see instructions
• 3/4 cup chopped red bell pepper
• 3/4 cup sliced scallions, greens and whites, roots discarded
• 2 tablespoons fresh thyme leaves, optional 2 teaspoons dried thyme
• 1/2 cup flour, (white whole-wheat was used in this recipe)
• 2 large eggs, lightly beaten
• 1/4 teaspoon kosher or sea salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon paprika
• 3 tablespoons olive oil

Directions

• Shred zucchini and place in a colander or fine mesh sieve set over a bowl. Sprinkle a small amount of salt over the zucchini and let sit for about 10 minutes. Then press on the zucchini to squeeze out any remaining water into the bowl.
• Whisk eggs in the bottom of a large bowl. Add the zucchini, bell pepper, scallions, flour, salt, pepper, thyme, and paprika to the bowl, stirring to combine completely. Add one tablespoon of the olive oil to a sauté pan over medium heat, and add in a mound of the mixture, pushing with the spatula to flatten into a round. Repeat with 2 more. 3 should fit in the pan.
• Cook each fritter for 2 to 3 minutes on one side, and then flip and cook for an additional 2 to 3 minutes on the other side, or until golden brown and cooked through.
• Serve sprinkled with thyme leaves for garnish, and topped with a dollop of light sour cream or Greek yogurt, if desired.
• Enjoy!