Zucchini-Bean Fritters #RSC |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. My mom got me to eat vegetables this way, then I with my children and now my daughter with hers-due to the black beans, this recipe is a good source of Iron. My daughter even packs a few in her daughters lunch bag. Ingredients:
2 zucchini |
1 red bell pepper |
2 tablespoons heavy cream |
2 eggs |
1/2 cup flour |
1 (8 ounce) can black beans |
1 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
reynolds wrap foil |
Directions:
1. in large bowl, beat two eggs, add tsp each of salt/pepper. Add 2 tbs og heavy cream, tsp of oregano.
2. Grate 2 zucchini, chop one red pepper. Add drained can of black beans and 1/2 cup of flour. Stir and drop by tbs. on pan that has 4tbs of vegatable oil.
3. Fry gently, turning once and then place each drained fritter on pan 9x12 lined with Reynolds wrap.
4. Bake for 10-15 minutes in 350 oven. Enjoy, can be eaten cold.
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