Healthy recipe: zucchini and corn fritters

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Irresistibly crispy on the outside and soft and chewy on the inside, these donuts are not only delicious, but also packed with fiber-rich vegetables and nutritionally beneficial spices. The “dough” is made of zucchini, chickpeas and corn – all held together by eggs and almond flour. To add an extra kick of flavor, we like to pair them with a sriracha-yogurt sauce. Luckily, these donuts only take 20 minutes to make, so they can be ready whenever you need a quick snack or an easy meal.

6 servings

20 minutes of preparation

13 ingredients

Ingredients
  • 1 cup chickpea puree
  • 1 cup frozen corn, thawed
  • 2 eggs
  • 1 cup almond flour
  • ¼ cup chopped parsley
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 tablespoons sriracha sauce (optional, see chef’s advice)
  • ¾ cup plain Greek yogurt
directions
  1. In a large bowl, combine the zucchini, chickpeas, corn, eggs, ground almonds, parsley, salt, pepper, turmeric and cumin.
  2. Heat the olive oil in a sauté pan over medium-high heat. Using a 2 tbsp spoon, spread the donuts out in the pan, cook for about 2 minutes on each side or until golden brown.
  3. Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with donuts.
Chef’s tips

If you don’t have sriracha on hand, you can also substitute a teaspoon or two of your favorite hot sauce.

For a less spicy sauce: Decrease the amount of sriracha added to the yogurt. Try adding ½ tablespoon at a time until you reach your desired heat level. Alternatively, these donuts can be served with plain yogurt, pesto, or a dip of your choice.

Nutrition Facts (per serving)

Calories: 359; Fat: 20g; Saturated fat: 3g; Polyunsaturated fat: 2g; Monounsaturated fat: 4g; Carbohydrates: 33g; Sugar: 7g; Fiber: 7g; Protein: 17g; Sodium: 417mg

registered dietician

Our recipes, articles, videos and other content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, Certified Oncology Nutrition Specialist, to ensure that each is backed by scientific evidence and follows the guidelines established by the Oncology nutrition for clinical practice, 2nd ed.published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of Nutrition and Dietetics Academyand the American Institute for Cancer Research and the American Cancer Society

This recipe was originally posted on Cook for Your Life. It is used with permission.


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