Description
Delicious zucchini fritters that are crisp at the edges and tender inside, perfect for any meal.
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/4 cup oat flour (or almond flour for low-carb option)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup plain Greek yogurt or cottage cheese
- 1 garlic clove, finely minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
- 2 tablespoons chopped fresh parsley or dill
- 1 tablespoon olive oil or olive oil spray for pan-frying
Instructions
- Grate the zucchinis on a box grater. Put the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can.
- In a medium bowl, whisk the eggs. Add the squeezed zucchini, oat flour, Greek yogurt, Parmesan (if using), minced garlic, sea salt, black pepper, oregano, and chopped herbs. Stir until the mixture is slightly loose but holds together when pressed.
- Heat a skillet over medium heat and add the olive oil. Drop about 1/4 cup of batter for each fritter into the hot pan. Flatten gently with the back of a spoon to form even patties.
- Cook for 3–4 minutes per side until edges are set and the bottom is golden before flipping.
- Transfer cooked fritters to a plate lined with paper towels to drain briefly. Serve warm.
Notes
For gluten-free, use almond flour or certified oat flour. Skip Parmesan or use a plant-based alternative to make them dairy-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Mediterranean