Light Zucchini and Cheese Fritters

Light Zucchini and Cheese Fritters

A very good recipe for a healthy and fast dinner, it can save you when you don't know what to cook. Not necessarily dinner, it goes perfectly with any meal, but this combination of ingredients is recommended for dinner (vegetables, protein and no carbohydrates).

The ingredients are for 2 servings, and each contains about 200kcal - and all these calories are tasty and filling. We served them with some 2% fat, creamy and thick yogurt.

The only observation in the recipe: cook the fritters on a good non-stick pan. Because they don't have flour, they are a bit softer and you'll need some skill to turn them over carefully. If the pan is more sticky, you may not be able to do this and they will break. Another option would be to pour the mixture into an oven sheet lined with parchment  and make a kind of pudding - I haven't tested this yet, but I will.


400 g
Feta Cheese
100 g
2 pieces
Ground black pepper
0.25 tsp
Creamy yogurt
150 g
for serving

Step by step


In a bowl, grate the zucchinis and the cheese.


Add eggs and ground pepper - salt is not needed because the cheese is salty enough.

Mix well with a fork or spoon.


Heat well a non-stick pan and with scoop the zucchini batter with a spoon.

Cook over low-medium heat until well browned underneath.

Be quick to cook the fritters as soon as you've prepared the mixture. Don't let sit because they will release juice and it will be a little harder to fry.


Turn them over carefully with a spatula, they may look softer and raw, but they are fine, don't worry.

Allow to cook properly on the other side as well.


If you can't cook them, add 1-2 tablespoons of flour to the mixture. It was okay for me without the flour.

Serve hot with a little yogurt - you can fix it with some greens and garlic.


Quantity: 500 g (2 servings)
Prep time: 15 min
Difficulty: easy
Ready in: 10 min
Publish date:

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