Baked Zucchini " Fritters"
"I started off planning on using another zucchini fritter recipe I found on this site. I adapted it so that I could bake the fritters and still have them crispy. I'm just guessing on the measurements for the coating, since I didn't measure it out until half-way through cooking. I got about 24 fritters out of this, but depending on how big you want them, it will vary. Also, my oven heats about 100°F lower than it should, so I will give my approximate baking time, but I would appreciate feedback as to how long it actually takes."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 1⁄2 cups cooked brown rice
- 2 zucchini, grated
- 1 cup breadcrumbs, dried
- 2 eggs, beaten
- 1 -2 teaspoon basil
- 3 green onions, finely sliced
- salt and pepper, to taste
-
Coating
- 1⁄2 cup toasted wheat germ
- 1⁄2 cup parmesan cheese, shredded
- 2 teaspoons basil
- salt and pepper, to taste
directions
- Combine all ingredients, except for coating ingredients. Season to taste.
- Combine coating ingredients in a seperate bowl.
- Spray glass baking pan with olive oil cooking spray.
- Drop batter by spoonfuls into coating mixture. Cover each piece completely. Place each covered piece into pan. Spray the top of each piece with cooking spray.
- Broil on high until tops are golden brown (about 7-10 minutes in my oven). Flip each piece over and broil again. I flattened mine with a spatula when I flipped them, but you don't have to.
- Place on paper towels. Sprinkle with salt if desired.
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RECIPE SUBMITTED BY
I am a SAHM of a very picky 3 year old. The only things I can count on her eating are peanut butter sandwiches (no jelly, but sometimes honey), various fruits (grapes, blueberries, apples, bananas, mandarin oranges, watermelon), chicken nuggets (only the processed kind), macaroni and cheese, and a few veggies (various beans, corn and peas).
