Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.
These fritters would pair perfectly with anything you grill such as steaks, chicken or fish along with some homemade Tzatziki sauce, for dipping.
Made with whole wheat flour or gluten-free flour mix, these healthy zucchini fritters are cooked in a skillet with a little olive oil until golden.
This recipe is from Lisa Leake’s new cookbook 100 Days of Real Food on a Budget (affil link). Her book is filled with simple tips and recipes to help cut out processed food without breaking the bank. She also includes a Supermarket Comparison Chart comparing grocery prices from store to store, and ways to lower your grocery bills.
These fritters if when using pantry staples like flour, eggs and onions cost about $1.66 per serving, according to her cookbook.
Tips and Variations:
- You can use fresh dill in place of mint.
- Be sure to squeeze all the liquid from the zucchini.
- Flatten the batter in the skillet with the back of a measuring cup to be sure the center cooks through.
- These are best served hot.
You May Also Like:
- Summer Squash and Chive Pancakes
- Zucchini Tots
- Quinoa and Spinach Patties
- Potato and Broccoli Cakes
- Zucchini Pancakes
Zucchini and Feta Fritters
Ingredients
- 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
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.
Last Step:
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