Italian Zucchini Fritters
 
Prep time
Cook time
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Bursting with salty feta, tangy sun-dried tomatoes, and Italian flavors, these zucchini fritters are the perfect way to use up your abundance of garden zucchini!
Author:
Recipe type: Main Dish, Side
Cuisine: American, Italian
Serves: 24
Ingredients
  • 1 lb (2 cups, packed) finely shredded zucchini, drained and excess water squeezed out (I had 2 cups after draining)
  • 2 eggs, beaten
  • ¼ cup coconut flour*
  • 4 ounces feta, crumbled
  • 1.5 ounces (about ½ cup) sundried tomatoes**
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2-3 tablespoons oil, for frying
Instructions
  1. In large mixing bowl, combine all ingredients except for oil.
  2. Use a cookie scoop (or spoon) to make 24 small uniform patties.
  3. Heat large skillet over medium heat on stove and add 1 tablespoon oil.
  4. When oil is hot, add fritters in batches (I usually cook about 8 at time for 3 batches total) and cook a couple minutes on each side until golden brown. Repeat with remaining oil and fritters.
  5. Enjoy!
Notes
*original recipe called for ¾ cup Panko breadcrumbs. Note coconut flour is extremely absorbent with unique properties, so much less is needed. You could try this version using the ¾ cup breadcrumbs instead if you desire.
**I only had sundried tomatoes not packed in oil on hand; I haven’t tried using oil-packed sun-dried tomatoes. I’m sure those would work as well, but I’d definitely recommend draining the oil as you don’t want the mixture too wet or it won’t form together well in patties.
***Original recipe baked these instead of frying at 350 degrees for 20-30 minutes. I honestly found they took 40 minutes to get cooked through in the oven. I prefer both the time saved with frying as well as the taste/texture!
Recipe by Audra's Appetite at https://audrasappetite.com/italian-zucchini-fritters/