Feta Zucchini Fritters

Looking for a crispy, satisfying snack or light lunch that’s still low in carbs and blood sugar-friendly? These feta zucchini fritters are a delicious way to use up extra summer zucchini. They’re gluten-free, grain-free, and made without any added sugar — perfect for anyone following a diabetic-friendly or low-glycemic diet.

Why These Zucchini Fritters Are Diabetic-Friendly

Zucchini is naturally low in carbs and high in fiber, making it a great vegetable for blood sugar balance. The addition of feta cheese adds protein and flavor without raising blood sugar levels. By using almond flour, we keep this recipe gluten-free and avoid the spikes that white flour can cause. Each crispy bite is full of savory, herby goodness — no starch or hidden sugars needed.

Serving Tips

These fritters are best served warm — either as a light meal with a side salad or as a snack with dipping sauce. You can also top them with sliced cherry tomatoes, a dollop of Greek yogurt, or fresh herbs like parsley or mint.

Nutrition Highlights

• Diabetic-friendly: No added sugar, low in carbs
• Gluten-free & grain-free
• Contains protein and high in flavor
• Great source of fiber and healthy fats

These fritters fit perfectly into a low-glycemic meal plan without sacrificing taste or texture.

Feta Zucchini Fritters

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 2 medium zucchinis grated
• ½ tsp salt to release moisture
• 1 egg
• ⅓ cup crumbled feta cheese
• 2 tbsp almond flour
• 1 garlic clove minced
• ½ tsp dried oregano or dill
• ¼ tsp black pepper
• Olive oil or avocado oil for frying
• Optional Avocado Dipping Sauce:
• ½ ripe avocado
• 1 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• Salt & pepper to taste
• Water to thin if needed

Method

 

1. Grate the zucchini into a bowl or directly into a colander. Sprinkle with ½ tsp salt and let it sit for 10 minutes to draw out water. This step is key for avoiding soggy fritters.
2. Once the time is up, use a clean towel or cheesecloth to squeeze out all the excess liquid. You want your zucchini to be as dry as possible before mixing.
3. In a mixing bowl, combine the zucchini, egg, crumbled feta, almond flour, garlic, herbs, and pepper. Stir until evenly mixed. The batter should be thick and slightly sticky. If it feels too wet, add another teaspoon of flour.
4. Heat a tablespoon of olive oil in a nonstick skillet over medium heat.
5. Scoop about 2 tablespoons of the mixture per fritter into the pan. Flatten them slightly with the back of your spoon or spatula.
6. Cook for 3–4 minutes per side, until golden brown and crisp. Flip gently and cook the second side until done. Drain on a paper towel if needed.
7. Avocado Dipping Sauce (Optional) – In a small bowl or food processor, blend the avocado, yogurt, lemon juice, salt, and pepper until smooth and creamy. Add a splash of water if it’s too thick.