These pan-fried, gluten-free zucchini fritters with salty crumbled feta and sweet dried cranberries are a family favourite and the perfect way to sneak some veggies into dinner! Serve them as a side, a light main course or as an appetizer, paired with a sour cream dip.
Place the grated zucchini in a kitchen towel and try to drain most of its liquid out by wrapping the towel around it and then squeezing the towel.
Heat a non-stick skillet or cast iron pan over medium-low heat.
In a bowl, mix the egg, fresh herbs and seasoning, scallions, flax powder and hemp seed into a loose paste.
Drain on paper towels for a few seconds and serve.
Keep them warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes. They are best when eaten fresh!