WEEKDAYS 1e|12c|p

Zucchini Fritters with Feta and Dill

Michael Symon
Servings: 4
1 to 30 min

Zucchini fritters are tasty, quick, and easy with this recipe!

  • Ingredients
  • step-by-step directions
Zucchini Fritters with Feta and Dill
  • 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
  • Grate the zucchini on the large holes of a grater onto a clean kitchen towel. 
  • Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. 
  • In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, feta and lemon zest. 
  • Stir in the egg and flour and mix until well combined.
  • 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. 
  • Place the pan over medium-high heat. 
  • Form fritters by hand or using a 1/4 cup measure, and fry them in the hot oil in batches. 
  • Cook until the fritters are golden brown on each side, about 2 minutes per side. 
  • Drain in paper towels.
  • Transfer the fritters to plates and garnish with a dollop of Greek yogurt.
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