- 1 ¾ c. shredded zucchini
- 2 eggs
- ¾ c. crumbled feta
- ⅓ c. chopped garlic chives (or some other combination of fresh herbs)
- 1 tsp. baking soda
- ½ c. all purpose flour (gluten free flour can be substituted for a gluten free version)
- ¼ tsp. salt
- 2 T. olive oil
Squeeze the shredded zucchini between layers of paper towel to remove their juice. Do this in batches and put the squeezed zucchini in a large bowl.
Beat the eggs in a small bowl and then pour it over the shredded and squeezed zucchini. Add in the feta cheese, herbs, baking soda, flour, and salt. Stir until combined.
Heat a non-stick skillet over medium-high heat. Pour ½ tablespoon olive oil into it. Using a tablespoon or an ice cream scoop, drop the zucchini batter into the pan and gently press with a tablespoon or a spatula.
Cook the patties for about 3 minutes on medium-high heat and carefully flip them over with a spatula. Cook the other side for another 3 minutes. If they are too browned, reduce the heat to medium. Remove the fritters from the skillet and place them on paper towel to cool and drain.
Repeat with the remaining batter.
- Yields: 6-8 servings
- Preparation Time: 30 minutes