Zucchini and Feta Fritters
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.
- 3 medium zucchini (about 1½ pounds)
- 2 large eggs (whisked)
- ½ cup crumbled feta cheese
- ¼ cup diced yellow onion
- ⅓ 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
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.
Serving: 2fritters, Calories: 129kcal, Carbohydrates: 13g, Protein: 5.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 195.5mg, Fiber: 3g, Sugar: 2.5g
Freestyle Points: 3
Points +: 3