Description
Crispy and tender zucchini fritters packed with flavor, perfect for any meal or gathering.
Ingredients
Scale
- 2 medium zucchinis, grated (about 2 cups grated)
- 2 large eggs
- 1/4 cup oat flour (about 30 g) or almond flour
- 1/4 cup grated Parmesan cheese (optional; about 25 g)
- 1/4 cup plain Greek yogurt or cottage cheese (about 60 g)
- 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 for pan-frying
Instructions
- Grate the zucchinis and squeeze out moisture using a kitchen towel or paper towels.
- In a bowl, mix together the drained zucchini, eggs, oat flour, grated Parmesan (if using), Greek yogurt, minced garlic, sea salt, black pepper, oregano, and chopped parsley.
- Heat a non-stick skillet over medium heat and add olive oil.
- Scoop about 1/4 cup of batter per fritter into the skillet and flatten gently to form 1/2-inch thick patties.
- Cook for approximately 3–4 minutes per side until golden-brown and firm.
- Transfer fritters to a paper towel-lined plate to drain briefly.
- Serve warm.
Notes
For a vegan option, replace eggs with flax eggs and use chickpea flour instead of oat flour. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8.5g
- Cholesterol: 50mg