SCK Greek Zucchini Fritters

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 cup, sliced or 226g

• Sunflower seed flour

  Seeds, partially defatted

  ⅓ cup or 21g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olives, Kalamata

  Kalamata, Divina

  5 olives or 25g

• Dill

  Fresh

  1 tbsp or 0.6g

• Lemon zest

  1 tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocado oil

  2 tbsp or 28g

Directions

1. 1. Place the grated zucchini on a double layer of paper towels and wrap the edges around it to form a loose ball. Squeeze the ball tightly over the sink to get out as much of the liquid as possible. Shake the zucchini out of the paper towels into a large bowl.
2. 2. To the bowl with the zucchini, add the flour, egg, olives, dill, lemon zest, oregano, salt, and pepper. Stir with a fork until fully combined.
3. 3. Heat the oil in a large nonstick skillet over medium heat until shimmering. Drop large spoonfuls of the zucchini mixture into the hot oil, about ¼ cup each. Press down with a fork to form a ½-inch-thick patty. Cook for 2 to 3 minutes per side, until golden brown and firm in the center. Remove to a paper towel–lined plate to drain. Serve hot with lemon wedges if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
4. Note: If not fully squeaky and avoiding dairy, add 1/3 cup chopped feta cheese to the zucchini mixture before frying. Use sheep’s milk feta if you can get it; most people with lactose intolerance issues respond much better to sheep’s milk cheeses than cow milk. Also, the taste is far superior, in my opinion. Sevigny, Mellissa. Squeaky Clean Keto . Victory Belt Publishing. Kindle Edition.

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