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Baked zucchini, feta and mint fritters

Gluten-free kolokithokeftedes made with chickpea flour.

  • 30 min
  • 1 serving
  • Vegetarian
  • Greek cuisine
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Baked zucchini, feta and mint fritters

Per serving

Calories
344 kcal
Protein
22.6 g
Carbohydrates
29.7 g
Fat
15.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini260 g
  • Feta45 g
  • Chickpea flour35 g
  • Eggs35 g
  • Mint5 g
  • Saltto taste

Contains: lactose, eggs,

In season: May – September

Method

  1. Heat the oven to 200 °C (conventional). Wash and trim the courgettes and grate them on the coarse side of the grater.
  2. Salt them lightly, leave in a sieve for 5 minutes, then squeeze them hard in a tea towel: they must be almost dry or the fritters won't hold together.
  3. Mix the courgettes with the crumbled feta, chickpea flour, beaten egg and chopped mint until you have a soft but firm mixture.
  4. Shape 5 flat fritters on a lined baking tray using a spoon.
  5. Bake for 20 minutes, turning halfway with a spatula, until golden on both sides and firm in the centre.

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