OVEN BAKED ZUCCHINI AND FETA FRITTERS

Oven Baked Zucchini And Feta Fritters – light, simple to make and very addictive. These are a lot of recipes for zucchini fritters on the web, but I thought that sharing my favorite one is a good idea.

OVEN BAKED ZUCCHINI AND FETA FRITTERS

INGREDIENTS
FOR THE ZUCCHINI CAKES:
  1.  2 medium zucchini — , trimmed, peeled and grated
  2.  1 tsp salt
  3.  1/4 tsp black pepper
  4.  1 garlic clove — , pressed
  5.  1 tbsp olive oil
  6.  1 tsp baking powder
  7.  2 tbsp chopped dill — (fresh or frozen)
  8.  2 large eggs
  9.  1 cup crumbled feta cheese
  10.  3/4 cup breadcrumbs — (I used Panko)

FOR THE YOGURT SAUCE:
  1.  1 cup Greek yogurt
  2.  1/2 small garlic clove — , pressed
  3.  salt to taste
  4. 1-2 tsp chopped dill

INSTRUCTIONS
FOR THE ZUCCHINI CAKES:
  • Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.
  • After 20 minutes squeeze out as much liquid out of the zucchini as you can.
  • Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
  • In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.
  • Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.
  • Bake at 350 F until golden - for 20-30 minutes.