Eggless Zucchini Fritters
Total time50 min
Prep time20 min
Cook time20 min
4.8(14)
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Learn more →Ingredients
4 servings
For the fritters
- 3 medium zucchini (about 1 ½ lb total)
- 1 tsp kosher salt, plus more to taste
- 3 scallions, green tops only, thinly sliced
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup gluten free flour
- ½ tsp baking powder
- ¼ tsp black pepper
- ½ cup finely crumbled feta cheese
- 3 tbsp olive oil, divided
For the dipping sauce
- ½ cup plain yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 pinch salt and pepper, to taste
Instructions
- 1
Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
- 2
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the bundle should feel nearly dry and the wrung-out liquid should be substantial. Return the squeezed zucchini to the bowl.
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