Zucchini Fritters With Feta and Mint
Recipe from Skinnytaste
Ingredients
- 3 medium zucchini (about 1 1/2 pounds)
- 2 large eggs, whisked
- 1/2 cup crumbled feta cheese
- 1/4 cup diced yellow onion
- 1/3 cup chopped fresh mint leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 1 cup whole-wheat flour or cup-for-cup gluten-free flour
- 4 teaspoons extra-virgin olive oil
Method
- Shred the zucchini on the largest holes of a box grater or with a food processor.
- Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix the zucchini with the eggs, feta, onion, mint, cumin, salt, and pepper. Stir in the flour.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-low heat.
- Drop 1/4-cup portions of the mixture into the pan, working in batches of about four. Gently flatten each portion.
- Cook for 3 to 5 minutes per side, until golden and cooked through. Repeat with the remaining oil and batter.