Zucchini and Polenta Fritters

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I am the girl with the packed lunch. But taking a filling packed lunch becomes harder without wheat or grains. I love salads and soups, but they’re messy, and sometimes they just don’t cut it.
These fritters are really tasty and stick together well – the perfect lunchbox filler!

Further Food Nutritionist Commentary:

Polenta is a great gluten-free grain/starch. Zucchini is a healthful vegetable that is well tolerated by most people with sensitive guts.


By Dianne Rishikof, MS, RDN, LDN

Zucchini and Polenta Fritters

  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes
  • Servings: 3

Ingredients

1 medium zucchini (~1 cup grated zucchini)
3 eggs
1 cup polenta (corn meal)
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons olive oil

Instructions

  1. Squeeze the grated zucchini (to remove excess liquid).
  2. Beat eggs.
  3. Add polenta, salt and pepper to egg mixture.
  4. Stir in zucchini. The mixture should be quite thick.
  5. Heat a small amount of olive oil in pan on medium heat.
  6. Place large spoonfuls of mixture into pan and flatten slightly.
  7. Cook on medium heat approximately 1 minute on each side, or until golden brown.
  8. Repeat with remaining mixture.
Squeeze the grated zucchini (to remove excess liquid). Beat eggs. Add polenta, salt and pepper to egg mixture. Stir in zucchini. The mixture should be quite thick. Heat a small amount of olive oil in pan on medium heat. Place large spoonfuls of mixture into pan and flatten slightly. Cook on medium heat approximately 1 minute on each side, or until golden brown. Repeat with remaining mixture.

Nutrition Information

Per Serving:  Calories: 279; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 212mg; Sodium: 472mg; Potassium: 353mg; Carbohydrate: 40g; Fiber: 4g; Sugar: 3g; Protein: 12g

Nutrition Bonus:  Vit C: 32%; Iron: 19%

 

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2 thoughts on “Zucchini and Polenta Fritters

  1. Karen Leigh

    Hi I added in Zest of lime and 1/2 tsp lime juice and grated parmasan cheese.
    To serve – I place one on top of another, added slice of tomato on top with salt, pepper, grated parmasan cheese and a small wedge of pineapple.
    It was delicious

    Reply
  2. Leora

    Hi there –
    This might be a stupid question but I’m new to Polenta.
    Am I supposed to cook it before I mix it eith everything else? Or the above is one cook of raw polenta?
    Thanks! This looks great!

    Reply

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