Zucchini Fritters Feta Dill (Printable Recipe)
Crispy zucchini fritters with dill and feta, perfect as a light side or mezze dish.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 pound zucchini (about 2 medium), trimmed
02 -
1 teaspoon salt
03 -
2 large eggs
04 -
2 scallions, minced
05 -
2 tablespoons minced fresh dill
06 -
1/2 cup crumbled feta cheese
07 -
1 medium garlic clove, minced or pressed
08 -
1/4 teaspoon black pepper
09 -
1/4 cup all-purpose flour or cornstarch
10 -
1/2 teaspoon baking powder
11 -
3 tablespoons olive oil, plus more if necessary
→ For Serving
12 -
Lemon wedges
# Steps to Follow:
01 -
Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer to a fine mesh strainer set over a bowl. Toss with salt and let sit for 10 minutes. Wring out excess liquid with your hands, then set aside.
02 -
Beat the eggs in a large bowl. Mix in the drained zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle flour and baking powder over mixture and stir until uniformly incorporated.
03 -
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side.
04 -
Transfer the fritters to a paper towel-lined plate. Add more oil to pan if necessary and repeat with remaining batter. Serve warm or at room temperature with lemon wedges.
# Extra Tips:
01 -
The cooked fritters can be frozen for up to 3 months. Reheat on a cookie sheet in a 200°F oven until heated through.
02 -
Serve as a light vegetarian meal or mezze with tzatziki and Greek salad, or as a side dish.
03 -
Essential to squeeze out as much liquid as possible from the zucchini to prevent soggy fritters.