5.0 from 12 votes
Zucchini Feta Cranberry Fritters
These pan-fried, gluten-free zucchini fritters with salty crumbled feta and sweet dried cranberries are a family favourite and the perfect way to sneak some veggies into dinner! Serve them as a side, a light main course or as an appetizer, paired with a sour cream dip.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 131 kcal
Course:
Side Dish , Main Course , Appetizer
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 3 small zucchinis (2 cups) grated
- 1 large scallions or 2 small, finely minced
- 2 tablespoons fresh thyme leaves finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 egg
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon Fresh pepper (or to taste)
- 3 tablespoons flax meal (use 1/4 cup of all purpose or whole wheat flour, if flax meal is unavailable)
- 2 tablespoons hemp seeds (optional)
- 1/4 cup cranberries (scant, not tight packed)
- 1/4 cup crumbled Greek Feta Cheese
Notes
- Keep the zucchini fritters warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes.
- They are best when eaten fresh out of the frying pan! Serve them as a side dish, an appetizer or as a dip.
- Make sure to squeeze out as much moisture as you can, using at least 2 layers of kitchen towel, so that it does not rip.