4 Serves
65 Mins
Using a box grater, shred the zucchini into a bowl. Sprinkle with salt and let it sit for 10 minutes, then squeeze out all excess moisture using a clean kitchen towel.
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Vitamin E
1 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
506 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a large mixing bowl, combine the drained zucchini, crumbled feta cheese, egg, flour, and chopped herbs. Season the mixture with black pepper.
Heat olive oil in a non-stick skillet over medium heat. Scoop spoonfuls of the batter into the pan, flattening them slightly with a spatula.
Cook the fritters for 3-4 minutes per side until they are golden brown and crispy. Remove from the skillet and serve hot.
46
g117
g58
g
