Ok, before you read this recipe, please know that the pictures don’t do them justice. These little guys are hard to photograph, but everyone I’ve served them too agrees that they have an amazing flavor! I almost didn’t include this post because they don’t look sexy in the photos. But then I thought that it wasn’t right to leave them out because they are delicious, so easy to make, and a perfect home for hidden vegetables.
That being said, as much as I love vegetable fritters I didn’t used to make them very often for 3 reasons – they usually require flour, they splatter up the stove, and they take a lot of last minute work to fry them.
Well those problems have been solved by making them with almond flour and broiling them. These fritters are truly scrumptious. I served them as part of Greek night, along with hummus, roasted peppers, and a Greek salad (recipes to come). They got rave reviews and were scarfed down.
They’re great by themselves or served with a little dollop of yogurt on top.
- 1 pound zucchini (about 2 medium)
- 3/4 teaspoon table salt
- 8 ounces feta cheese, crumbled (about 2 cups)
- 2 scallions, chopped fine (use all the white and about 1/2 of the green)
- 2 tablespoons fresh dill, chopped fine
- 2 large eggs, lightly beaten
- 1 medium garlic glove, minced, pressed through a garlic press, or pounded in a mortar and pestle
- 1/4 teaspoon ground black pepper
- 1/4 cup almond flour (also called almond meal)
- 1/4 teaspoon baking powder
- 3-4 tablespoons olive oil
- Grate zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the grated zucchini with salt and let it drain in a fine mesh strainer in the sink or set over a bowl for 10 minutes. Squeeze out the excess liquid in batches using 1 of 3 methods: in a dishtowel that you don't care about (twist the towel), in paper towels, or with your hands. A lot more liquid than you would expect will come out.
- Combine dried zucchini, feta, scallions, dill, eggs, garlic, pepper, almond flour, and baking powder together in a medium bowl.
- Put oven rack in upper third of oven and preheat oven to broil.
- Grease 1 large baking sheet or 2 medium (if they fit side by side on 1 oven rack) with 1 - 2 tablespoons of olive oil.
- Form fritters by scooping a scant 1/4 cup of mixture and placing on baking sheet. Flatten lightly. Leave about 1 inch between fritters. Using a pastry brush (or your fingers) dab top of fritters with a little olive oil.
- Broil, without flipping, until set and lightly brown, 10-12 minutes.
- You may need to cook fritters in batches, depending on the size of your baking sheet. Serve immediately.
