Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.
Yield: 8 servings
4.74 from 23 votes

Zucchini and Feta Fritters

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Side Dish
Cuisine: Mediterranean
Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

Ingredients

  • 3 medium zucchini (about 1½ pounds)
  • 2 large eggs (whisked)
  • ½ cup crumbled feta cheese
  • ¼ cup diced yellow onion
  • cup fresh mint leaves (chopped)
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Ground black pepper
  • 1 cup whole wheat flour (use cup4cup for gluten-free)
  • 4 teaspoons extra virgin olive oil

Instructions

  • Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
  • Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
  • Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
  • Stir in the flour.
  • In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
  • Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
  • Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
  • Repeat to make the rest of the fritters.

Nutrition

Serving: 2fritters, Calories: 129kcal, Carbohydrates: 13g, Protein: 5.5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 195.5mg, Potassium: 0mg, Fiber: 3g, Sugar: 2.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 3