Zucchini, dill & fetta fritters
Indulge in crispy and delicious Zucchini, Dill & Feta Fritters! Made with fresh zucchini, creamy feta, and aromatic dill, these fritters are perfect for a light meal or appetizer. Easy to prepare and packed with flavor, they showcase a blend of parmesan cheese, shallots, and a hint of garlic – all fried to golden perfection in olive oil. Serve hot for the ultimate savory treat!
- 29 Jan 2025
- Cook time 15 min
- Prep time 55 min
- 4 Servings
- 10 Ingredients
Zucchini, dill & feta fritters are a delightful and savory way to enjoy a mix of fresh vegetables and cheese. Perfect as an appetizer, snack, or light meal, these fritters combine the mild flavor of zucchini with the tanginess of feta and the aromatic hint of dill. They're not only delicious but also quick and easy to prepare.
Ingredients:
Instructions:
- Grate the zucchini and place it in a colander. Sprinkle with a little salt to help draw out the moisture. Let it sit for about 10 minutes, then squeeze out as much excess liquid as possible using your hands or a clean cloth.
- Finely chop the shallots and onion. Mince the garlic cloves.
- In a large mixing bowl, combine the grated zucchini, chopped shallots, onion, garlic, beaten eggs, feta cheese, grated parmesan cheese, and torn bread pieces. Mix well.
- Gradually add the all-purpose flour to the mixture, stirring until well combined. Season with salt and pepper to taste. The consistency should be thick enough to hold together when formed into patties.
- Using your hands, form the mixture into small patties or fritters, about the size of your palm.
- In a large frying pan, heat the olive oil over medium heat.
- Once the oil is hot, place the fritters in the pan, ensuring they are not overcrowded. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fritters from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the zucchini, dill, and feta fritters warm, as a tasty snack, appetizer, or side dish.
Tips:
- Make sure to squeeze out as much water as possible from the grated zucchini to ensure the fritters hold together well and are crispy when cooked.
- Use fresh dill for the best flavor. If fresh dill is not available, dried dill can be used, but reduce the quantity by half.
- For a gluten-free version, substitute the all-purpose flour and bread with gluten-free alternatives.
- Cook the fritters in batches to avoid overcrowding the pan, which can make them soggy instead of crispy.
- Serve the fritters with a side of Greek yogurt or tzatziki sauce for an extra layer of flavor.
These zucchini, dill & feta fritters make for a versatile and tasty dish that can be served as a snack, appetizer, or even a light meal. The combination of ingredients brings out a perfect balance of flavors, making them a crowd-pleaser for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 18g | 11% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.16g | 11% |
| Sugar 10g | 10% |
| Fat | |
| Fat 24g | 29% |
| Saturated 9g | 30% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 120mg | 21% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.72mg | 55% |
| Vitamin B3 2.64mg | 16% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 1.05ug | 44% |
| Vitamin C 33mg | 38% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 2.56mg | 23% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 680mg | 20% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 2.80mg | 25% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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