Low Sodium Classic Vegetable Fritters
Crisp, golden, and bursting with vibrant flavor, these Low Sodium Classic Vegetable Fritters are a healthier twist on a comforting favorite. Packed with fresh zucchini, carrot, and sweet potato, these fritters are as nutritious as they are delicious, with no added salt to keep things heart-friendly. The addition of green onions, garlic, and parsley elevates their savory profile, while a touch of black pepper adds subtle spice. Bound together with eggs and just the right amount of flour, these fritters are pan-fried in olive oil to achieve the perfect balance of crunch and tenderness. Ready in just 35 minutes, they’re an excellent choice for a quick vegetarian appetizer, snack, or light meal. Pair them with a tangy low sodium yogurt dip or a squeeze of fresh lemon for an irresistibly fresh finish. Whether you're watching your sodium intake or just looking for a wholesome vegetable-packed dish, these fritters are sure to impress!
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Ingredients
- 2 medium Zucchini
- 1 large Carrot
- 1 medium Sweet potato
- 3 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
Directions
Step 1
Grate the zucchinis, carrot, and sweet potato using a box grater. Place the grated vegetables in a clean dish towel or cheesecloth and squeeze out as much liquid as possible.
Step 2
Finely chop the green onions and garlic cloves. Roughly chop the fresh parsley.
Step 3
In a large mixing bowl, combine the grated vegetables, green onions, garlic, and parsley. Mix thoroughly.
Step 4
In a separate small mixing bowl, whisk together the flour, baking powder, and black pepper.
Step 5
Add the flour mixture to the vegetables and stir until well combined.
Step 6
Beat the eggs in a small bowl and pour them into the vegetable mixture. Stir until the mixture is cohesive and the ingredients are well distributed.
Step 7
Heat olive oil in a large non-stick skillet over medium heat.
Step 8
Scoop about 1/4 cup of the vegetable mixture for each fritter and flatten them slightly with a spatula in the skillet.
Step 9
Cook fritters for 3-4 minutes on each side, or until golden brown and cooked through.
Step 10
Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil.
Step 11
Serve the fritters warm, optionally with a low sodium yogurt dip or fresh lemon wedges.
Nutrition Facts
| Serving size | (846.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 953.3 |
| Total Fat 45.1g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 375.9mg | 0% |
| Sodium 4618.5mg | 0% |
| Total Carbohydrate 111.7g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 38.5g | |
| Protein 26.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 237.6mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1733.0mg | 0% |
Source of Calories