Zucchini Walnut Fritters

Hi, friends! Happy Saturday!Sorry I’ve been AWOL this week. My week flew by, I’ve focused my blog time on working out a few more kinks from the redesign (posts may still be slow for a little while as I work everything out…), and I celebrated my birthday yesterday!

But I wanted to pop in to say HI and to post this awesome lunch I made today from my cookbook 1000 Vegan Recipes. These zucchini walnut fritters were pretty darn easy to whip together and were absolutely delicious and satisfying on top of a simple salad.

serves 4
1 small Russet potato, shredded
1 medium zucchini, shredded
1/4 C minced green onion
3/4 C finely ground walnuts
2 T chopped fresh parsley
1/2 t baking powder
1/2 t salt
1/4 t ground black pepper
1/2 C all-purpose flour
2 T safflower oil

My substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

Heat a large skillet over medium heat, and add a tablespoon of the oil. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil. Add the other tablespoon of oil either when you flip them or add a second batch, whenever the oil runs out. They can be any size you want, just make sure they’re all the same thickness.

When they’re done cooking, set them on a couple of paper towels so any extra oil can drain. I paired them with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette (which I’ll have to post because it was amaaaaazing, but I didn’t measure it so that’s coming soon.)

Hope you enjoy!

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g