Active time: 15 minutes
Total time: 40 minutes
These zucchini fritters are vegetarian, gluten-free and deliver 16 grams of protein thanks to almond flour, eggs and the herby Greek yogurt sauce. They are delicious for dinner alongside a Greek salad or served as a brunch entrée.
1/2 cup (120 ml) plain Greek yogurt
1/4 cup (60 ml) chopped fresh dill, divided
1 small garlic clove, finely chopped
1 pound (2 medium) zucchini, grated (4–4 1/2 cups or 960–1020 ml)
1/2 teaspoon (2.5 ml) salt, divided
1/2 cup (120 ml) crumbled feta cheese
1/2 cup (120 ml) almond flour
1/2 teaspoon (2.5 ml) baking powder
2 large eggs, beaten
2 green onions, thinly sliced
1/2 teaspoon (2.5 ml) ground pepper, divided
2 tablespoons (30 ml) olive oil
Preheat oven to 250°F. In a small bowl, mix the yogurt, 1 tablespoon of the dill and the garlic; set aside. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of the salt and set aside for 10 minutes. Squeeze the zucchini to remove excess moisture and pat dry with paper towels.
Place the zucchini in a large bowl. Add the remaining 3 tablespoons dill, almond flour, baking powder, eggs, green onions, pepper and remaining 1/4 teaspoon salt; stir until well blended.
Heat 1 tablespoon of oil in a large (12–14-inch) nonstick skillet over medium heat.
When the oil is hot, spoon 4, 1/3-cup mounds of batter into the pan. Spread the
mounds out into 3-inch diameter cakes and cook until golden brown, 2–3 minutes per side. Lower the heat if the cakes brown too quickly. Transfer cakes to a baking sheet and keep them warm in a 200ºF oven while cooking the remaining cakes. Serve with the yogurt sauce.
Serves: 4 | Serving size: 2 cakes, 2 tablespoons yogurt mixture
Nutrition (per serving): Calories: 239; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 112mg; Sodium: 257mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 5g; Protein: 13g