Zucchini Fritter Crisps
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Ingredients20 m servings 173 cals
Original recipe yields 5 servings
- In medium bowl, combine zucchini, leeks, eggs, panko, and salt and pepper.
- Heat 1/2 inch oil in large non-stick skillet over medium-high heat. Form small patties from the zucchini mixture using a spoon; add to hot oil in batches. Cook until golden brown, 2 to 3 minutes per side. Remove from pan and drain on paper towels.
- Arrange Pretzel Crisps(R) on a serving tray. Top each crisp with a mini zucchini fritter. Add a drop of ranch dressing, if desired. Serve.
Per Serving: 173 calories; 6.6 g fat; 28.2 g carbohydrates; 6.5 g protein; 75 mg cholesterol; 676 mg sodium. Full nutrition