Oven-baked Zucchini & Feta Fritters
An easy meal or snack
Servings: 16 fritters
Calories: 57kcal
Ingredients
- 2 medium zucchinis grated
- 2 eggs
- 200 g feta crumbled
- ¾ cup Panko breadcrumbs you can use plain flour instead if you don't have any
- 1 teaspoon baking powder
- 1/4 cup chopped mint leaves
- 1/4 cup chopped flat-leaf parsley leaves
Instructions
- Place grated zucchini in a mesh strainer over a bowl. Sprinkle with a little salt and stir to evenly distribute it. Let the zucchini sit for 5-10 minutes then place the zucchini in a flat layer on sheets of paper towel. Cover with another layer of paper towel and press to remove as much water as possible.
- Meanwhile preheat oven to 180C. Line a baking tray with baking paper.
- In a bowl combine zucchini, eggs, feta cheese, breadcrumbs, baking powder, mint and parsley.
- Shape 2 tbsp of mixture into patties and place them on the baking sheet, leaving a little space between each.
- Bake for approximately 20 minutes or until golden.
Notes
- Serve 2-3 of these fritters with a little salad or a few cherry tomatoes and a dollop of Greek yoghurt or tzatziki dressing. They freeze well and can be eaten as a snack, too!
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
