Zucchini Fritters

Vegetable fritters are a great and tasty way to get in a solid dose of veggies. I only think in these terms because I'm constantly thinking of ways to get my toddler to eat his veggies.  He loves these, so it's a big score for us both!  I love making these zucchini fritters...they are perfect for a quick morning breakfast or an afternoon snack.  Since they have eggs and Greek Yogurt in them, there is a punch of protein which is makes them perfect to start your morning off right.  I make mine gluten free by using  Aleia's Gluten Free Italian bread crumbs.  

The Ingredients:

2 Cups Zucchini, shredded
2 Large Eggs
2 Tablespoons Greek Yogurt
1/2 Cup Pecorino Romano, finely grated
1/2 Cup Italian Bread Crumbs (I love using Aleia's GF Italian bread crumbs)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Ground Pepper

The Steps:

1) Beat the eggs, salt and pepper together in a medium mixing bowl.

2) Add the zucchini, yogurt, cheese and bread crumbs and mix well.  For shredding the zucchini, I used a standard box grater...it was quick and efficient!

3) Pre-heat a skillet, lightly coated with olive oil.

4) Scoop about 1/4 cup of the mixture and drop into the skillet.  Using the back of the measuring cup, press down slightly to make a even circle to help ensure the fritter is cooked completely through.  The fritters should be about 3-3 1/2 inches wide.

5) Cook on both sides for about 3-5 minutes over medium-high heat.  You want it them to be golden brown with a slight crisp on the outside.  Eat hot off the skillet, save for a quick morning breakfast the following day or for an afternoon snack!