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Michael Symon's Zucchini Fritters with Feta and Dill

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A quick and easy recipe for a tasty snack!
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Zucchini fritters are tasty, quick, and easy with this recipe!
  • 2 medium zucchini
  • 1 tablespoon fresh mint torn
  • 1 1/2 tablespoons fresh dill torn
  • 1 large scallion (white and green parts) thinly sliced on the bias
  • 2 cloves garlic smashed
  • 4 ounces feta cheese coarsely chopped or crumbled
  • Grated zest of 1 lemon
  • 1 large egg
  • 3 tablespoons all-purpose flour
  • Canola oil for pan-frying
  • 1/2 cup Greek yogurt
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 medium zucchini
    Grate the zucchini on the large holes of a grater onto a clean kitchen towel. 
  • 2
    Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. 
  • 3
    1 tablespoon fresh mint, torn
    1 1/2 tablespoons fresh dill, torn
    1 large scallion, white and green parts, thinly sliced on the bias
    2 cloves garlic, smashed
    4 ounces feta cheese, coarsely chopped or crumbled
    Grated zest of 1 lemon
    In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, feta and lemon zest. 
  • 4
    1 large egg
    3 tablespoons all-purpose flour
    Stir in the egg and flour and mix until well combined.
  • 5
    Canola oil, for pan-frying
    Add the canola oil to a large shallow pan; you want about 1/4 inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. 
  • 6
    Place the pan over medium-high heat. 
  • 7
    Form fritters by hand or using a 1/4 cup measure, and fry them in the hot oil in batches. 
  • 8
    Cook until the fritters are golden brown on each side, about 2 minutes per side. 
  • 9
    Drain in paper towels.
  • 10
    1/2 cup Greek yogurt
    Transfer the fritters to plates and garnish with a dollop of Greek yogurt.

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