Zucchini & Feta Fritters

These are addictive! And a much healthier alternative to hash-browns! They are also oven baked and not deep fried which is an additional healthy boost 🙂

zucchini and feta fritters

INGREDIENTS:

FOR THE ZUCCHINI CAKES:

  • 2 medium zucchini, grated
  • 1 tsp himalayan rock salt
  • 1/4 tsp black pepper
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 2 tbsp chopped dill/basil/coriander (fresh)
  • 2 large eggs
  • 1 cup crumbled feta cheese
  • Chickpea flour (add to your discretion to get the fritters to hold their shape)

FOR THE YOGURT SAUCE:

  • 1 cup Greek yogurt
  • 1/2 small garlic clove, pressed
  • salt to taste
  • 1-2 tsp chopped basil

DIRECTIONS:

FOR THE ZUCCHINI CAKES:

  1. Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release their moisture.
  2. After 20 minutes squeeze out as much liquid out of the zucchini as you can.
  3. Preheat oven to 180ºC. Line a baking tray with tin foil.
  4. In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill/basil/coriander, eggs, feta cheese and chickpea flour.
  5. Shape about 2 tbsp patties and place them on the baking tray, leaving some space in between.
  6. Bake at 180ºC until golden – for 20-30 minutes.

FOR THE SAUCE:

  1. Combine all ingredients in a bowl and serve with the zucchini fritters.
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