"Zucchini Walnut Fritters" (page 385) combines freshly grated zucchini, potato, and onion with finely ground walnuts, and just a sprinkling of herbs and spices into a batter that you cook in a skillet like pancakes. I've made fritters of one kind or another many times over the years, yet I am always surprised that the seemingly loose batter actually comes together, coalesces, once you start cooking the fritters in a hot skillet. If you use a good non-stick skillet you will not need to use any oil at all to "fry" the fritters. The natural oil in the walnuts allows them to brown up nicely on their own. These would be delicious along side mashed potatoes and gravy and steamed veggies.
Keeping it "McDougall Friendly" checklist:
ü Omit the oil when "frying" the fritters. Use a good non-stick skillet with no added oil. If you don't have a nonstick skillet, you will have to add a very thin layer of oil to your skillet - put about a teaspoon of oil in the hot skillet, swirl it around, then carefully wipe out any excess with a paper towel.
ü Use whole wheat pastry flour in the batter, as opposed to all-purpose (white) flour.