Zucchini Fritters With Dill

16
Servings
35m
Prep Time
5m
Cook Time
40m
Ready In


"Can't give your Zucchini away!!!! Try these, they can be served hot, cold or even at room temperature. We love them hot straight from cooking served with lemon wedges and a nice yogurt based sauce such as Cacik or Tzatziki Sauce. Found this in a local paper and such a great way to use up those Zucchini over the summer months."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (62.9 g)
  • Calories 53.9
  • Total Fat - 2 g
  • Saturated Fat - 1 g
  • Cholesterol - 29.5 mg
  • Sodium - 78.4 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.2 g
  • Protein - 3.6 g
  • Calcium - 70.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0 mg

Step 1

Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes .

Step 2

Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in the flours, then season with pepper and stir to combine.

Step 3

Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot with a yoghurt sauce and lemon wedges.

Tips & Variations


No special items needed.

Related

Gerry

Cooking for one saw me scale this back, made using 2 cups of grated zucchini, using dill and the flavorful flat leaf Italian parsley from my garden. Not having feta on hand I subbed with mozzarella which worked well for me. Delicious! I had mine with a dollop of sour cream. A keeper.

review by:
(10 Sep 2019)