Zucchini and Feta Fritters

Servings: 8 | Amount Per Serving: 2 Fritters

• Calories: 129 | Total Fat: 6g
• Carbohydrates: 13g | Saturated Fat: 2g
• Sugar: 2.5g | Protein: 5.5g
• Sodium: 195.5mg | Fiber: 3g

• Prep Time: 15mins
• Cook Time: 15mins
• Total Time: 30mins

Ingredients

• 1) 3 medium zucchini (about 1½ pounds)
• 2) 2 large eggs, whisked
• 3) ½ cup crumbled feta cheese
• 4) ¼ cup diced yellow onion
• 5) ⅓ cup fresh mint leaves, chopped
• 6) ½ teaspoon ground cumin
• 7) ½ teaspoon salt
• 8) Ground black pepper
• 9) 1 cup whole wheat flour
• 10) 4 teaspoons extra virgin olive oil

Steps

• 1) Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
• 2) Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
• 3) Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
• 4) Stir in the flour.
• 5) In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
• 6) 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.
• 7) 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.

Notes

• 1) Mint can be substituted for whatever herbs are on hand like dill, chives, basil, or parsley.
• 2) Flatten the batter in the skillet with the back of a measuring cup to be sure the center cooks through.
• 3) Add tzatziki sauce on top for extra flavor and garlic for extra kick.
• 4) Flattening the batter is very important since too thick patties can be doughy or undercooked.