These were a bit of a challenge to make, but the pay off is huge. Thats actually an understatement; it took two tries and two roomies to finally yield a visually presentable product. But all the experiments were delicious too!
A few hours ahead of time, julienne style cut two zucchinis. You need to cut them into the thinnest tiniest match-shaped strips you can muster. Cut them long ways and then in half once so they are only a couple inches long. Then, place them on a paper towel in a strainer and let sit for a few hours in the fridge. This is to dry them out a bit.
Spray a pan with canola oil. Saute 1 minced sweet onion and 1 clove of garlic. Add the zucchini and cook until it just begins to get tender. Don’t overcook! Remove the vegetables and place in a strainer to drain the liquid again.
With an electric mixer, beat an egg until foamy. Add 1/2 cup non fat milk and 1/2 cup buttermilk. Add 1/4 cup whole wheat flour and 1/4 cup white flour. Add as much salt as you like and half a tsp baking powder. Stir in the zucchini mixture and season with parsley, oregano, and fresh ground pepper.
Heat 3 tablespoons of olive oil in a large pan. Using a large spoon, scoop blobs of zucchini mixture into the hot pan. Saute the fritters on each side until browned. If they are too moist you can bake them for a few minutes to dry them out a bit.
Olive & Canola oil * Lots of good fats (MUFAS!)
Zucchini * this veggie is high in vitamin C, folic acid, niacin, potassium, and beta caroteen! It is also high in fiber and eerily low in calories