Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/4 cup oat flour or almond flour
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup plain Greek yogurt or cottage cheese
- 1 garlic clove, finely minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp olive oil or olive oil spray for frying
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Instructions
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
- Combine zucchini with eggs, flour, herbs, Parmesan, yogurt, and garlic. Mix until well coated.
- Heat a skillet with oil over medium heat until shimmering. Reduce heat slightly.
- Scoop about 1/4 cup of batter into the skillet and flatten gently.
- Cook for 3 to 4 minutes per side until golden and cooked through.
- Drain on paper towels to remove excess oil.
- Serve warm with a dollop of Greek yogurt and your favorite dipping sauce.
Notes
- Ensure to squeeze out all the zucchini moisture for crispy fritters. Don't overcrowd the pan for best results.