WARNING: These zucchini fritters are extremely addictive.
Prep Time15mins
Cook Time30mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: low-carb, vegetarian
Servings: 8servings
Calories: 197kcal
Equipment
Cheesecloth
Skillet
Spatula
Ingredients
2zucchinismedium
1½cupsalmond flour
8oz.feta cheesecrumbled
4garlic clovesminced
1onionsmall
2eggs
3tbsp.cooking oil
Spices
2tbsp.dried oregano
2tbsp. parsley
1tbsp.crushed red pepper flakes
Instructions
Finely dice onion into ¼" cubes, and set aside.
Coarsely chop zucchini into 1” Cubes, separate them into three batches. Place each batchinto a food processor and pulse for about three seconds, two-three times, untilthe zucchini pieces are roughly ¼” in size. Repeat this step for each batch.
After all of the zucchini has been pulsed, take a cheese cloth, and squeeze as muchof the water out of the zucchini chunks, until almost all of the liquid has drained out. This will take about 3-5 minutes.
Combine all of the ingredients into a large bowl, except the oil. Gently stir untileverything looks evenly mixed.
Cookyour zucchini fritters using one of two methods:
Frying:Heat your large skillet to medium heat, and add the cooking oil. While theskillet is heating, take your batter, and create balls which are about one-one anda half inches in diameter. Creating the mini patties is best to use with atablespoon. Gently drop each medallion-sized patty into the skillet, and allowto fry on each side for about 2 minutes on each side (no more than three minutes),until each side is golden browned. Try not to fry more than five patties at atime. Repeat until all pieces are cooked.
Baking:Preheat oven to 350 degrees F. Once oven has pre-heated, lightly grease a largebaking sheet, and form mini patties the size of 1-1.5 inch medallions. Bakefritters for about 25-30 minutes, until the fritters have golden browned.
Enjoy your zucchini fritters with some marinara sauce, or sour cream!