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High-Protein Zucchini Fritters

Harry and I made these as a side dish the first time we cooked a meal together, so they will always have a special place in my heart. They're fiber and protein packed, but you certainly wouldn't know it by taking a bite. A great, quick snack dipped in tzatziki sauce!

Ingredients 

Directions

  • 3 eggs

  • 1 tsp garlic powder 

  • Juice of ½ lemon 

  • 1 heaping handful spinach, chopped

  • 2 tsp dry dill 

  • 2 Tbsp flour 

  • 1 large zucchini, grated and drained

  • ½ tsp baking soda

  • 150g feta, crumbled 

  • Olive oil, to cook

  1. In a large bowl, break three eggs and whisk. Add in garlic powder, lemon juice, chopped spinach, dill, and flour. Stir until combined. 

  2. Using a standing hand grater, grate one zucchini over a paper towel. Use the paper towel to squeeze out excess water from the grated zucchini over the sink. Add zucchini to the bowl.

  3. Add in baking soda and crumbled feta. Stir until combined. 

  4. In a large skillet over medium-high heat, drizzle olive oil and allow to warm. 

  5. Similar to pancakes, spoon a scoop of the fritter batter onto the skillet to shallow fry. You can probably fit 3-4 fritters on the skillet to cook at once. Once the fritter starts to bubble on top (1-2 minutes), use a spatula to scrape underneath it and flip. Cook for another 1-2 minutes. Then use the spatula to flip it onto a paper towel-lined plate to absorb excess oil. Repeat this process until the batter is gone. 

  6. Once cooled, place fritters in an airtight container. Keep in the refrigerator for 4-5 days. When ready to eat, heat them in the microwave for 1 minute. These are great as a high-protein snack with a side of tzatziki sauce or as a side dish to any greek meal! 

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