Feta Zucchini Fritters

  • 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
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