A really good friend of mine, Gali, introduced me to the deliciousness of these Zucchini and Leek Fritters. They are a healthier, lower calorie, lower carb version of potato pancakes, and I am absolutely in love with them.
The zucchini shred so much faster than the potatoes, plus, I don’t have to peel the potatoes either, so that makes it a lot easier and quicker to prepare. Sometimes, when making these for the kids, I will use almond meals instead of the panko which is a great way to get in some health benefits of almonds. Though that will definitely add in some extra Weight Watchers Points, so keep that in mind if you are watching Points.
But either way, these Zucchini, and Leek fritters get a nice crust on the outside with a soft, chewy inside that is full of flavor.
Perfect for a low-calorie Hanukkah Latke Recipe too!
Zucchini and Leek Fritters Recipe
- 3 large zucchini - shredded
- 1 large leek - trimmed and finely chopped
- ¼ cup liquid egg substitute
- 2 tbsp whole wheat flour
- ½ cup Panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Place shredded zucchini in a cheesecloth or kitchen towel, and squeeze as much water out as you can. Afterward, place the zucchini in a large bowl.
- Add in all remaining ingredients and mix well with hands.
- Place a large, non-stick skillet over medium-high heat and mist with an olive oil mister or cooking spray.
- When the pan is heated, scoop out about 1/4 cup of the zucchini mixture and form it into a patty. Place in pan, and repeat until you run out of space in your skillet. Lightly press on the zucchini patty to flatten, and cook until browned well, and inside is cooked through (about 4-5 minutes on each side).
- Repeat in batches, re-spraying the pan with a light mist of oil each time until all of the mixture is used up. You should be able to make about 12 patties.