Baked Aegean Zucchini & Feta Fritters (Kolokithokeftedes)
Method
Extract Moisture: Toss the grated courgettes with a pinch of sea salt, let sit for 10 minutes, then wrap firmly in a clean tea towel and squeeze out all internal water.
Combine Batter: In a large mixing bowl, combine the bone-dry courgettes, crumbled light feta, whisked eggs, spring onions, fresh dill, garlic powder, baking powder, and the pea protein powder until a thick dough forms.
Shape Patties: Divide the seasoned vegetable mixture evenly into six plump patties and transfer them onto a baking sheet lined with non-stick parchment paper, spacing them slightly apart.
Bake Golden: Bake in a preheated oven at 200°C for 20 minutes, flipping halfway through, until the exterior is beautifully crisp, set, and golden-brown.
Nutritional Insight: Swapping traditional wheat flour for clean pea protein isolate delivers a highly digestible, zero-glycemic protein punch that maintains lean skeletal muscle mass and effectively tames systemic appetite signaling. Culinary Hack: For an incredible texture upgrade, use a box grater on its coarsest setting for the courgettes rather than a food processor; this ensures individual shreds that retain a satisfying, clean bite once baked.
Nutrition Facts
Per serving
