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Jill’s Soon-To-Be-Famous Veggie Fritters – Diabetes Daily

This content originally appeared on TCOYD: Taking Control of Your Diabetes. Republished with permission.

By Jill Yapo, TCOYD’s Director of Operations, and frequent Yapo’s Home Catering Iron Chef Night Champion

These fritters are a delicious side dish on their own, but they can easily star as a main course. Top them with ham, cheese and a fried egg for breakfast (or breakfast for dinner) or dress ’em up with marinara and melted provolone…you may have to hide leftovers in the back of the fridge to save a few extras for yourself.

Yield: 8-10 fritters (depending on how big/thick you make them)

Veggie Fritters

Crispy on the outside, tender on the inside, everyone will flip for these golden fried goodies that are a tasty way to get your veggies in. We think they’ll be a new family favorite (plus it’s just fun to say fritters).

Calories 84 kcal per serving

Ingredients

  • 1 15
    oz can
    chickpeas
    garbanzo beans
  • 2
    medium
    zucchinis
    grated (approximately 2 cups)
  • 1
    large
    carrot
    peeled and grated (approximately 1 cup)
  • 2
    tablespoons
    grated onion
    yellow, white or red – your preference – approximately ¼ of a medium onion
  • 2
    large
    eggs
    lightly beaten
  • ¾
    cup
    panko
    or plain bread crumbs
  • 2
    tablespoons
    fresh basil
    chopped (or 2 teaspoons dried – I think fresh has more flavor though)
  • 2
    teaspoons
    garlic powder
  • 1
    teaspoon
    salt
  • 1
    teaspoon
    pepper
  • olive oil

Ingredients for Garnish Option #1:

  • plain Greek yogurt
  • green onion
    diced

Ingredients for Garnish Option #2*:

  • 1/3
    cup
    plain Greek yogurt
  • ¼
    tsp
    salt
  • 2
    small
    garlic clove
    or 1 medium, minced or grated
  • green onion
    chives, basil or dill, diced

Instructions

  1. Drain chickpeas. Rough mash them with a fork or potato masher in a large bowl (it does not need to be smooth). Set aside.

  2. Grate zucchini with the large part of your grater. Place in the center of a clean dishtowel or cloth.

  3. Peel and large grate carrot. Place in the dish towel or cloth with zucchini.

  4. Grate onion and add to zucchini and carrots in the dishtowel.

  5. Bring the four corners of the dishtowel together and twist around the veggies squeezing out as much moisture as possible. (I think this step counts towards your exercise for the day).

  6. Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.

  7. Stir until completely combined.

  8. Heat olive oil in a large skillet on medium heat. Add about 1 tablespoon of oil per fritter.

  9. Scoop about ¼ cup of mixture into your hand press to compress it into a patty. You can make them smaller if you want more of an appetizer size.

  10. Cook for about 2-3 minutes, until the underside is golden brown, then flip and repeat.

  11. Serve with a dollop of plain Greek yogurt and diced green onion. Enjoy!

Recipe Notes

*Note for garnish option #2:

Put Greek yogurt in a microwave-safe bowl, add salt and garlic (I used a microplane to grate it but you can finely mince or use the smallest grate on your regular grater) and stir to combine. Microwave for 20-30 seconds and stir. You will have more of a garlic cream sauce for your fritters. Sprinkle your preferred green herb on top. Warning, it has a pretty strong garlic flavor, so make sure you aren’t doing any public speaking or going on a first date after eating!

Nutrition Facts

Veggie Fritters

Amount Per Serving

Calories 84
Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 1.5g2%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Jill’s Soon-To-Be-Famous Veggie Fritters Recipe



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