These fritters are a crispy and savory treat that you can eat on their own or use to top a salad.

Serves 2

• 1½ lbs. (680g) zucchini, grated, drained

• 1½ tsp. salt

• 6 tbsp. grated Parmesan cheese

• 4 tbsp. ricotta cheese

• 1.6 oz. (45g) panko breadcrumbs

• 1 large egg

• ¼ tsp. onion powder

• ½ tsp. garlic powder

• ½ tsp. dried oregano

• ¼ tsp. fresh ground black pepper

• 1 tsp. lemon juice

• 2 tsp. olive oil

Line a baking sheet with a clean kitchen cloth. Grate zucchini onto the cloth and gently squeeze out the excess moisture.

Add the zucchini to a large bowl and add the remaining ingredients, with the exception of the olive oil, and mix well to combine.

Heat the olive oil in a large non-stick skillet over medium-high heat. Roll ¼ to ⅓ cup of batter into a ball, and add the ball to the pan. Use the back of the measuring cup to gently flatten the ball. Repeat this process with the remaining batter.

Cook the fritters for 3-4 minutes on each side until browned. Serve warm, with your favorite dip (I like plain Greek yogurt with a little dill).

This recipe will make around 8 fritters, allowing 4 fritters per serving.

• Calories: 321

• Fat: 16g

• Carbs: 30g

• Protein: 16g

• Fiber: 4g