Vegetarian feta and courgette fritters

Vegetarian feta and courgette fritters made with coarsely grated courgette, salty feta and organic eggs. A snack with protein for in between meals, made without any wheat flour.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 320 kcal per serving
• Protein: 18 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 400g courgette
• 150g feta
• 2 organic eggs
• 3 tbsp almond flour
• 1 bunch of dill

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Wash the courgette, grate it coarsely and squeeze the gratings out well in a clean tea towel.
2. Crumble the feta finely and put it in a bowl with the squeezed courgette.
3. Chop the dill, crack in the eggs and work everything together with the almond flour into a firm mixture.
4. Shape small, flat fritters and fry them in a non-stick frying pan until golden brown on both sides.
5. Let the fritters drain briefly on kitchen paper and serve them hot.

Good to know

Ordinary veg fritters often soak up fat and fall apart in the pan. Thanks to the almond flour, these hold together really well and turn wonderfully crisp on the outside.

Swaps

Almond flour → coconut flour (nut-free; only use about half, as it binds more strongly).

Cooking tips

Sprinkle a big pinch of salt over the courgette straight after grating. Through osmosis, the salt draws the excess water out of the veg much faster.

Storage

Fritters go soft quickly in the fridge. But you can crisp them up again really well the next day in the toaster on the highest setting.

Allergens

Contains egg, milk and tree nuts (almonds). Completely gluten-free.