Crunchy zucchini fritters, guaranteed to please even picky eaters.
- cooking spray
- 1 cup grated zucchini
- ¼ cup grated carrot
- ¼ cup seasoned bread crumbs
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried oregano
Turn the oven up to 400 F. While that's heating up, spray a mini-muffin tin with the cooking spray.
In a big bowl, combine the zucchini and carrots. Make sure to squeeze out any excess water with a paper towel.
Mix the bread crumbs, feta, basil, egg, salt, pepper, and oregano into the zucchini-carrot mixture. Using two spoons, grab scoops of the mixture and press them into the prepped muffin tin.
Bake the tin in the oven until the tops are golden brown, 15 to 18 minutes.