I tasted my first zucchini fritter at a small, family-run bed and breakfast on the island of Skyros, Greece, many years ago. The fritters were round, like meatballs, a bit heavy with oil and flour, and served with a tzatziki sauce alongside the most tender lamb chops imaginable.
These easy-to-make fritters are lighter and keto friendly—substituting flour for almond flour, made with egg whites, and cooked in grapeseed oil. Delicious when served over a Greek salad, or as a side with lamb. My favorite sauce is tzatziki, poured over top, with more on the side. Plain Greek style yogurt, sour cream, or simply more hot sauce are all tasty options.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Serves 4