Description
Crispy and golden zucchini fritters packed with protein from cottage cheese and chickpea flour. These nutrient-dense patties make a satisfying lunch or post-workout snack with a savory, herb-infused flavor.
Ingredients
3 medium fresh zucchini
200g low-fat cottage cheese
2 large eggs
1/2 cup chickpea flour
50g feta cheese, crumbled
2 tbsp fresh dill, chopped
2 tbsp olive oil
1 tsp sea salt (for zucchini prep)
Instructions
Grate zucchini using a coarse grater into a large bowl.
Sprinkle 1 teaspoon sea salt over the zucchini and toss to coat.
Let sit for 10 minutes.
Wring zucchini in a clean kitchen towel to remove all liquid.
In a separate bowl, blend cottage cheese until smooth.
Beat eggs in a small bowl.
Combine the dried zucchini, cottage cheese, and beaten eggs in a large mixing bowl.
Stir in chickpea flour, crumbled feta, and chopped fresh dill until a thick batter forms.
Heat olive oil in a non-stick skillet over medium heat.
Spoon 2-3 tablespoons of the mixture into the pan and flatten slightly to form patties.
Cook for 3-4 minutes per side, until golden and crispy.
Repeat with the remaining batter.
Serve warm as a main course or side.
Notes
Adjust the amount of herbs to taste.
For a vegan version, substitute eggs with a flax egg and omit the feta.
Store fritters in an airtight container in the refrigerator for up to 2 days.
You can also freeze uncooked patties for up to 1 month and fry them later.
- Prep Time: 15
- Cook Time: 20
- Category: Quick & Easy
- Method: Frying
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 3 fritters
- Calories: 260
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 130mg