How To Make Zucchini Fritters with Feta and Dill
Zucchini fritters with feta, dill, and scallions are a new way to enjoy this summer staple. Serve them as a side dish or as a healthy appetizer.
Serves:
Ingredients
- 1lbzucchini,(about 2 medium), trimmed
- 1tspsalt
- 2largeeggs
- 2scallions,minced
- 2tbspfresh dill,minced
- ½cupfeta cheese,crumbled
- 1mediumgarlic clove,minced or pressed through a garlic press
- ¼tspblack pepper
- ¼cupall purpose flour,or cornstarch
- ½tspbaking powder
- 3tbspolive oil,plus more if necessary
- lemon wedges,for serving
Instructions
-
Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl.
-
Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
-
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
-
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. Transfer the fritters to a paper towel-lined plate.
-
Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
Nutrition
- Calories: 77.65kcal
- Fat: 5.67g
- Saturated Fat: 1.70g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.07g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 4.49g
- Fiber: 0.73g
- Sugar: 1.47g
- Protein: 2.81g
- Cholesterol: 36.56mg
- Sodium: 159.19mg
- Calcium: 60.64mg
- Potassium: 135.93mg
- Iron: 0.58mg
- Vitamin A: 26.62µg
- Vitamin C: 11.10mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!