Crispy and delicious gluten-free zucchini fritters that are made with simple and healthy ingredients like egg, homemade oat flour, and crumbled feta. These savory Greek-inspired zucchini pancakes are super easy and served with homemade tzatziki sauce. The ideal appetizer, brunch recipe, and side dish for lunch and dinner.
Grate the zucchinis and add to a large strainer or colander. Toss in salt and let it sit for 10 minutes to extract the moisture. Then, use a clean dish towel or cheesecloth to squeeze and dry the zucchini. Very important to remove excess moisture.
In a large bowl, combine zucchini, oat flour, eggs, garlic, crumbled feta, black pepper, and baking powder. Season with extra salt and pepper to taste.
In a large nonstick pan, heat olive oil to medium-high heat. Scoop about 2 tablespoons of batter into the pan and use a spatula to flatten. You should have about 8 to 10 fritters.
Cook for about 2 minutes, until the bottom side is golden brown. Then, flip and cook on the other side for another 2 minutes.
Serve immediately with some homemade tzatziki sauce and enjoy!
HOMEMADE OAT FLOUR: I used homemade oat flour which is made by blending rolled oats in a high-speed blender for 30 - 40 seconds until it resembles flour. You can substitute with store-bought oat flour. DO NOT use coconut flour or almond flour.FETA CHEESE: Substitute with parmesan is wanted or leave out if you are dairy-free.TO STORE: In an airtight container in the fridge for 4 - 5 days.TO REHEAT: For best crispy results, reheat on the stovetop. Next best is in the oven at 350°F for 5 minutes. Third best is in the microwave.