Zucchini Fritters With Feta and Herbs (Crispy, 25 Minutes)
Crispy zucchini fritters with feta, spring onion and dill. The trick to non-soggy fritters, plus a quick yogurt dip. Vegetarian and budget friendly.
Published
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
Zucchini fritters turn one of the cheapest summer vegetables into a crispy, high-flavor dinner. Squeezing out the water is the only rule. More ideas in our zucchini recipes guide.
Ingredients
- 2 zucchini (about 500 g / 1.1 lb), coarsely grated
- 1 tsp salt
- 2 eggs
- 60 g (½ cup) flour
- 50 g (⅓ cup) crumbled feta
- 2 spring onions, sliced
- 2 tbsp chopped dill or parsley
- Black pepper
- 2 tbsp oil for frying
- Greek yogurt with lemon and garlic, to serve
Instructions
- Toss the grated zucchini with the salt and leave for 10 minutes.
- Squeeze out as much liquid as you can with your hands or a clean towel. This is the key to crispy fritters.
- Mix the zucchini with the eggs, flour, feta, spring onions, herbs and pepper.
- Heat the oil in a frying pan over medium heat. Drop in heaped tablespoons of batter and flatten slightly.
- Fry for 2–3 minutes per side until golden. Drain on paper towels and serve with the yogurt dip.
Nutrition per serving
- kcal
- 205
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 12 g
Tips
- Bake instead: 200 °C (400 °F) for 20 minutes on an oiled tray, flipping halfway.
- Nutrition does not include the dip.
