Dinner

Zucchini Fritters and Baked Potato Wedges

Name: Zucchini Fritters and Baked Potato Wedges
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 2 potato; 3 Teaspoon avocado oil; 1/4 Teaspoon salt; 1/4 Teaspoon black pepper; 1 Teaspoon rosemary; 2 zucchini; 1/2 Teaspoon salt; 2 egg; 1/4 Cup green onions; 1 Cup all-purpose flour; 1 Teaspoon baking powder; 1/2 Teaspoon black pepper; 1 Tablespoon olive oil; 1/2 Cup greek yogurt; 1 Teaspoon dill; 1/4 Teaspoon garlic powder

Total time

60 min

Prep

10 min

Cook

50 min

Servings

Cuisine

Mediterranean

Age Category

1y and up

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Dietary Restrictions

Vegetarian

Peanut-free

Tree-nut-free

Fish-free

Shellfish-free

Soy-Free

Pork-Free

Red meat-free

Sesame-Free

Ingredients

potato

3 Teaspoon

avocado oil

1/4 Teaspoon

salt

1/4 Teaspoon

black pepper

1 Teaspoon

rosemary

zucchini

1/2 Teaspoon

salt

egg

1/4 Cup

green onions

1 Cup

all-purpose flour

1 Teaspoon

baking powder

1/2 Teaspoon

black pepper

1 Tablespoon

olive oil

1/2 Cup

greek yogurt

1 Teaspoon

dill

1/4 Teaspoon

garlic powder

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Directions

Step 1

Preheat the oven to 400 degrees F. / 204 degrees C.

Step 2

Make the potatoes: cut potatoes in wedges, place them on a baking tray, and drizzle with avocado oil, salt, pepper, and rosemary. Bake potatoes for 30 minutes, flip over and bake for an additional 20 minutes.

Step 3

Make the zucchini fritters: grate the zucchini using a cheese grater. Add grated zucchini to a bowl and sprinkle with salt. Let sit for 10 minutes. This will remove any excess liquid.