ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, Jasper and his mother Claudia learn how to make savory veggie fritters packed with nutritious zucchini and carrots!
Perk up your dinner plate with this fantastic fritter made from summer squash and carrots. Add your favorite herbs from the garden for a real treat!
Serves 5
- 1½ pounds zucchini or other summer squash, grated
- 1 carrot, grated
- Teaspoon salt
- 2 eggs
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 green onions, sliced
- 1 clove garlic, minced (optional)
- Black pepper, to taste
- High-heat oil, for cooking
- Sour cream, for serving (optional)
Preparation
Combine zucchini, carrots and salt in a colander. Place the colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture as possible (this is easiest done in batches).
In a large bowl, combine zucchini, carrots, eggs, flour, cheese, green onions, garlic and black pepper; mix well.
Heat oil in a sauté pan over medium heat. Scoop about ¼ cup zucchini batter into the pan and flatten into a pancake shape. Cook until golden brown, to minutes per side. Drain on paper towels. Repeat with remaining batter. Serve with a dollop of yogurt on top.
EACH SERVING: 110 cal, 6g fat (2g sat), 85mg chol, 550mg sodium, 9g carb, 2g fiber, 3g sugar, 6g protein
Recipe by Jackie Freeman, PCC Chef
