Ingredients
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3 Medium Zucchini About 1½ Pounds
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2 Large Eggs Whisked
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½ cup crumbled feta cheese
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¼ cup diced yellow onion
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⅓ Cup Fresh Mint Leaves Chopped
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½ teaspoon ground cumin
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½ teaspoon salt
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ground black pepper
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1 Cup Whole Wheat Flour Use Cup4cup For Gluten-Free
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4 teaspoons extra virgin olive oil
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Directions
Prep Time: 15min | Cook Time: 15min | Serves: 8
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,You can use fresh dill in place of mint.,Be sure to squeeze all the liquid from the zucchini.,Flatten the batter in the skillet with the back of a measuring cup to be sure the center cooks through.,These are best served hot.,Summer Squash and Chive Pancakes,Zucchini Tots,Quinoa and Spinach Patties,Potato and Broccoli Cakes,Zucchini Pancakes
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Steps
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1
Done
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Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid) |
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2
Done
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Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste. |
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3
Done
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Stir in the flour. |
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4
Done
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In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat. |
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5
Done
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Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time. |
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6
Done
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Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side. |
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7
Done
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Repeat to make the rest of the fritters. |
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8
Done
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9
Done
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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