Zucchini Fritters with Yogurt-Apricot Sauce

Zucchini Fritters with Yogurt-Apricot Sauce

 

Thanks to Janet (fellow member) for sharing this recipe.  She says it's very tasty.

Serves 4 | PointsPlusTM value per serving: 4

3/4 cup plain fat-free Greek yogurt 

1 tablespoon apricot fruit spread ( I used mango chutney)

1 teaspoon curry powder

 2 medium zucchini

3 scallions, finely chopped 

1 large egg 

1 large egg white

 1/3 cup whole wheat flour

1 teaspoon baking powder

 1/2 teaspoon salt

3 teaspoons canola oil

Stir together yogurt, fruit spread, and curry in small bowl; cover and refrigerate until ready to serve.

Shred zucchini on large holes of box grater into large bowl. Spread zucchini on clean kitchen towel. Roll up and squeeze to remove excess liquid. Return zucchini to bowl. Add scallions, egg, egg white, flour, baking powder, and salt; stire to combine.

Heat 1-1/2 teaspoons of the oil in large nonstick skillet over medium-high heat. Drop batter by heaping teaspoons into skillet to make 6 fritters and cook until browned, 2-2 miutes on each side. Repeat with remaining oil and batter to make a total of 12 fritters, removing skillet from heat and spraying with nonstick spray between batches, if needed. 

Serve fritters with yogurt sauce.

PERSERVING((3fritters+3tablespoonssauce):165g,142Cal,5gTotalFat,1gSatFat,0gTransFat,54mgChol, 486mgSod,17gTotalCarb,6gSugar,3g Fib, 9 g Prot, 87 mg Calc

Source: Weight Watchers “PointsPlus” cookbook. © 2010 Weight Watchers International. All rights reserved.

Briami (Roasted Vegetables)

BRIAMI

INGREDIENTS

• 4 medium tomatoes, diced into 1-inch pieces
• 2 zucchini, peeled and diced into 1-inch pieces
• 1 medium onion, peeled and diced into 1-inch pieces
• 3 medium potatoes, peeled and diced into 1-inch pieces
• ½ head garlic, cloves smashed
• 2-ounce Parmesan cheese, cut into 1/2-inch chunks
• ½ cup extra virgin olive oil
• ¼ cup water
• Herbs such as basil, thyme, oregano and lovage, roughly chopped
• Kosher salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 425º. Line an aluminum half-sheet pan with foil and spread out vegetables and chunks of cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for at least an hour, stirring every so often, just to monitor that all is cooking evenly.

This was forwarded by CSA member, Kathleen - thanks!