Vegetable Fritters


 Yields: 4 servings | Serving Size: 2 fritters | Calories: 200 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 202mg | Carbohydrates: 26g | Fiber: 3g | Sugar: 3g | Protein: 6g | SmartPoints: 6


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


1.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.
2.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.
3.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.
4.Serve sprinkled with thyme leaves for garnish, and topped with a dollop of light sour cream or Greek yogurt, if desired.