Ingredients
Equipment
Method
Preparation Steps
- Grate the zucchini and squeeze out excess moisture using a kitchen towel. Set aside in a mixing bowl.
- In the bowl, mix the drained zucchini with eggs, oat flour, Parmesan, Greek yogurt, garlic, oregano or thyme, salt, and pepper until well combined.
- Preheat a non-stick skillet over medium heat for 2-3 minutes and coat with olive oil.
- Form the batter into small patties and place them in the skillet without overcrowding.
- Cook the fritters for 3-4 minutes on one side until golden, then flip and cook for another 2-3 minutes.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil, and serve warm.
Nutrition
Notes
Fritters can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.
