These deliciously baked zucchini fritters, make an easy vegetarian, and gluten-free lunch, or a delightful light dinner accompanied by a tossed salad.
It feels like Monday, is it Monday? I don’t know. Sometimes I wouldn’t know what time it is except I usually have a clock lurking around somewhere near me to tell me. Maybe I should put up a calendar somewhere. Oh there is my handy organizer that I paid a good penny for and never use. I bet a lot of you can relate with me on that one. So it’s actually friday. Good thing I checked, I didn’t really think it was Monday, but I didn’t realize it was Friday either, at least I don’t have to make lunch for the hubby tonight……..I love Friday’s.
Clearly I needed something a little less challenging for lunch today, but something that had nutrition and great taste. These cornmeal zucchini fritters have it all, topped with a dollop of spiced up greek yogurt to complete it. Don’t tell the hubby, but it has been months since I have bought any sour cream, he thinks that the topping on his Avocado Turkey Burger ,or these cornmeal zucchini fritters has sour cream on them, but it’s actually Greek yogurt. That is how much you can not tell the difference in taste, and actually I find Greek yogurt to be smoother and creamier, so if you haven’t tried it, give a chance and see for yourself. Greek yogurt has some very good health benefits, such as protein, and probiotic, making it a good source for energy and better digestion.
I also chose to bake them instead of frying them for extra added health benefits making it a better choice for the health conscious folks like myself.
- 2 medium zucchini grated
- 1 clove of garlic minced fine
- 1 small green onion chopped
- 1/2 red pepper chopped small tiny pieces
- 3 fresh mint leaves chopped
- Small handful of fresh parsley chopped
- 2-3 tbsp. grated parmesan
- 2/3 cup yellow cornmeal
- 2 tbsp. ground flax-seed
- 1 egg
- 1/4 cup crumbled light feta cheese
- Sea salt and pepper to taste.
- Pre-heat oven to 400F, line a baking sheet with parchment paper or lightly spray the baking sheet with a non stick cooking spray.
- Grate zucchini into a strainer, season with sea salt and place a dish underneath, set aside. You want the liquid to naturally release from the zucchini so you need to let it sit for a little while after you have grated it. At least 10-15 minutes minimal. Once the zucchini is ready, you want to try to squeeze out as much of the liquid as possible, by place in your hands and squeezing as tightly as you can to release all the liquid.
- In the meantime you can get the rest of your ingredients ready. Place chopped pepper, onion, minced garlic, chopped mint leaves, parsley, and crumbled feta cheese into a large bowl, combine by stirring the ingredients lightly.
- Add in zucchini once it is ready, sprinkle cornmeal, parmesan cheese and ground flax-seed over top, give the ingredients a light stir.
- In a small dish lightly whisk egg and pour it into the bowl with the zucchini, season with sea salt and pepper and stir well until all ingredients are well combined.
- The mixture is going to be loose, but it should not be to wet, it needs to still be a little boundable, if you think it need a little more firmness you can add a little more parmesan and cornmeal, but don’t over do it. If you are NOT intolerant to gluten then you can add a few tbsp. of whole wheat bread crumbs to the mix to make them a little firmer and a bit more of a crunching texture.
- Grab your prepared baking sheet, scoop up a heaping tablespoon of the mixture and gently form it into a small disk, place it onto the baking sheet and repeat until you are finished.
- Sprinkle the tops with a pinch of sea salt and pepper, and a small sprinkle of additional parmesan if preferred.
- Place in the oven and bake for 20-25 minutes turning over once half way through. They should have a nice golden colour.
- To make the yogurt dip, place 1/4 cup of greek yogurt into a small bowl chopped up a little bit of mint, parsley, and green onion, season with 1/4-1/2 tsp. cayenne pepper, pinch of sea salt and pepper, mix it up and serve with the zucchini fritters. You can be creative with the flavours you would like for a dipping sauce. If you don’t like or can’t eat a little spice try using a sweet chilli pepper instead of the cayenne or garlic and lemon juice.