Baked Zucchini Fritters Kolokithokeftedes
A baked version of the traditional Greek zucchini fritter
Servings 16 fritters
- 3 zucchini grated and squeezed of excess water
- 1 red onion finely diced
- 2 cloves garlic finely minced
- 1 egg
- 2 tablespoon dill finely chopped
- 1 tablespoon mint finely chopped
- 1 tablespoon parsley finely chopped
- ¾ cup almond meal
- 100 grams feta cheese crumbled
- 50 grams Pecorino grated
- salt and pepper to taste
Pre heat your oven to 200 deg C.
In a small pan, saute the finely diced onion and garlic in a little olive oil until it becomes translucent. Set aside to cool. Once the onion/garlic mixture has cooled add it with ALL THE INGREDIENTS in a large bowl.
Using your hands combine the fritters mixture thoroughly. If you find that it's still a little wet add ¼ cup extra almond meal. (Don't be tempted to add too much)
Form the mixture into small patties (grab a little in your hand and then flatten them out slightly) and place them on a baking tray lined with baking paper.
Brush the tops of the fritters with a little olive oil and bake in the oven for 10 minutes. Take them out and using a spatula, carefully flip them over, brush the tops again with olive oil and finish cooking them for another 10 minutes.
Once cooked allow them to cool slightly and serve them with a salad and some Greek yoghurt or tzatziki.
- It's important to squeeze the excess water out of the grated zucchini-once grated you can sprinkle it with sea salt and leave it for a few hours.
- If you're short on time- just grate it and squeeze as much as you can
Serving: 1fritter | Calories: 72kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g