Zucchini and Feta Fritters – Low Carb and Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Marjoram, ground
  • 2 tsp Oregano, dried
  • 1/4 cup Scallions
  • 2 cups Zucchini

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1/2 cup Golden flax seed meal
  • 1/2 tsp Kosher salt
  • 3/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Coconut oil or butter
  • 1 cup Feta
  • 1/4 cup Greek yogurt

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups finely shredded zucchini
• 1/2 tsp salt
• 1/2 cup golden flax seed meal
• 2 tbsp coconut flour
• 2 tsp dried oregano
• 1 tsp ground marjoram
• 3/4 tsp pepper
• 1/2 tsp kosher salt
• 1 cup crumbled feta
• 1/4 cup scallions, chopped
• 2 large eggs
• 6 tbsp coconut oil or butter
• 1/4 cup Greek yogurt for garnish (optional)

Directions

• Place zucchini in a fine-mesh sieve and sprinkle with salt. Toss a few times and let drain 1 hour. Then press on zucchini to release as much moisture as possible. Set aside.
• In a large bowl, combine flax seed meal, coconut flour, oregano, marjoram, pepper and salt. Stir in feta and scallions, then stir in drained zucchini and eggs until thoroughly combined.
• Form mixture into patties about 3 inches in diameter and 3/4 inch thick. You should get 12 to 14 patties.
• In large skillet, heat half of the oil or butter over medium high heat until shimmering. Place half the zucchini fritters into the pan and cook until browned and cooked through, 3 to 4 minutes per side.
• Remove to a paper towel lined plate and repeat with remaining oil and remaining fritters. Serve warm.

Nutrition