Low-Carb Mediterranean Zucchini Fritters

These low-carb Mediterranean zucchini fritters combine grated zucchini with feta, dill, mint and a low-carb binder.

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Prep Time 35

Cook Time 20

Fresh zucchini (amount TBD after testing)

Salt, for drawing out moisture (amount TBD)

Eggs (amount TBD)

Feta cheese, crumbled (amount TBD)

Fresh dill, chopped (amount TBD)

Fresh mint, chopped (amount TBD)

Scallions, thinly sliced (amount TBD)

Almond flour (amount TBD)

Olive oil, for shallow frying (amount TBD)

Black pepper, to taste

Lemon wedges, for serving (optional)

Greek yogurt or tzatziki, for serving (optional)

Grate the zucchini on the coarse side of a box grater.

Toss with salt and let drain in a colander for about 15-20 minutes.

Squeeze the zucchini thoroughly in a clean kitchen towel until it reaches the tested moisture endpoint (damp but compact, not dripping).

Combine the squeezed zucchini with egg, feta, herbs, scallions and almond flour.

Check the consistency; if the mixture still feels loose, mix in more almond flour a tablespoon at a time.

Shape the mixture into thin, evenly sized fritters.

Heat olive oil in a wide skillet until it shimmers.

Cook the fritters in small, uncrowded batches.

Flip once the first side is deeply browned and set.

Transfer to a wire rack rather than stacking on paper towels.

Serve hot with tzatziki or Greek yogurt and lemon, if desired.

The most important step is squeezing the zucchini thoroughly.
Shape the fritters relatively thin for better browning and a fully cooked center.
Don't crowd the pan or the fritters will steam instead of crisp.
Test the first fritter before cooking the entire batch.
Drain cooked fritters on a wire rack to protect the crust.
These are Greek-inspired low-carb zucchini fritters, not a claim that this exact formula is a traditional Greek recipe.