Zucchini-Bean Fritters #RSC

Name: Zucchini-Bean Fritters #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini; 1 red bell pepper; 2 tablespoons heavy cream; 2 eggs; ½ cup flour; 1 (8 ounce) can black beans; 1 teaspoon oregano; ½ teaspoon salt; ½ teaspoon black pepper; Reynolds Wrap Foil

Eats Now Editorial Team · 205 kcal · Vegetarian

Jump to Recipe

Zucchini-Bean Fritters #RSC – a delicious recipe with zucchini, red bell pepper, heavy cream, eggs, flour, black beans. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 zucchini
1 red bell pepper
2 tablespoons heavy cream
2 eggs
½ cup flour
1 (8 ounce) can black beans
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
Reynolds Wrap Foil

1
in large bowl, beat two eggs, add tsp each of salt/pepper.
2
Add 2 tbs og heavy cream, tsp of oregano.
3
Grate 2 zucchini, chop one red pepper.
4
Add drained can of black beans and 1/2 cup of flour.
5
Stir and drop by tbs.
6
on pan that has 4tbs of vegatable oil.
7
Fry gently, turning once and then place each drained fritter on pan 9x12 lined with Reynolds wrap.
8
Bake for 10-15 minutes in 350 oven.
9
Enjoy, can be eaten cold.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 zucchini, 1 red bell pepper, 2 tablespoons heavy cream, 2 eggs, and more.

Yes, Zucchini-Bean Fritters #RSC falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
205 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Broccoli Casserole
Zucchini Bread
Fresh Asparagus With Lemon Sauce
Broccoli Casserole

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy