Crispy on the outside, tender on the inside — these Mediterranean fritters combine grated zucchini, crumbled feta, eggs, and fresh mint into little golden patties that work as a side dish, lunchbox favourite, or light snack. The key is squeezing every drop of moisture from the zucchini before mixing. Kid-approved, naturally low-carb, and on the table in 30 minutes.
Grate the zucchini on the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove as much liquid as possible — this is essential for crispy fritters.
Transfer the squeezed zucchini to a large bowl. Add the crumbled feta, eggs, almond flour, mint (or dill), garlic, salt, and pepper. Mix until a cohesive mixture forms.
Shape the mixture into 8–10 small patties (about 4 cm / 1.5 in diameter), pressing firmly so they hold together.
Heat 1 tbsp olive oil in a large non-stick pan over medium heat (175°C / 350°F). Cook the fritters in two batches, 3–4 minutes per side, until deep golden and cooked through. Add the second tbsp of oil for the second batch.
Transfer to a plate lined with paper towel to drain briefly. Serve warm with Greek yogurt or tzatziki on the side.
These fritters have a very low glycemic impact. Carbs come from the zucchini and almond flour. Still, use your usual dosing method agreed with your care team to dose precisely. The fat from the feta and almond flour may slow glucose absorption slightly — log this meal in your journal to track your personal response.
