ZUCCHINI HERB FRITTERS

MAKES ABOUT 20 FRITTERS HANDS-ON TIME 30 MINUTES TOTAL TIME 45 MINUTES

4 cups shredded zucchini (about 2 large) 1 egg 1 cup finely grated Parmesan cheese ¾ cup all-purpose flour 3 tbsp chopped chives 3 tbsp chopped dill 3 tbsp chopped parsley ½ tsp salt pinch pepper 2 tbsp canola oil, divided

Toppings ⅓ cup Greek yogurt chopped chives, dill and parsley (optional) lemon zest (optional) Over colander in sink, squeeze zucchini by handfuls to remove water.

In large bowl, beat egg. Stir in zucchini, Parmesan, flour, chives, dill, parsley, salt and pepper.

Place rack on baking sheet. In large nonstick skillet, heat 2 tsp of the oil over medium heat. Working in batches, drop batter by 2 tbsp, using back of spoon to shape into 2½-inch rounds. Cook, flipping once, until golden, about 6 to 8 minutes; transfer to prepared rack. Repeat with remaining batter, adding more oil and lowering heat as needed.

Serve warm or at room temperature. If desired, place rack and pan in 200°F oven to keep warm for up to 1 hour.

Toppings Dollop fritters with yogurt; garnish with chives, dill, parsley and lemon zest (if using).

PER FRITTER about 54 cal, 3 g pro, 3 g total fat (1 g sat. fat), 4 g carb (trace dietary fibre, 1 g sugar), 12 mg chol, 113 mg sodium, 79 mg potassium. % RDI: 4% calcium, 3% iron, 2% vit A, 8% vit C, 9% folate.