Zucchini Feta Fritters
Learn how to make these easy and delicious Zucchini Feta Fritters. These fritters are made with Feta cheese and dill, which are a match made in heaven.
Servings: 6 servings
Calories: 101kcal
Equipment
Ingredients
- 3 zucchini peeled and grated
- 1 teaspoon salt
- 1 cup 6oz grated Feta cheese
- ½ cup all-purpose flour
- 2 large eggs beaten
- freshly ground black pepper to taste
- 1 tablespoon chopped fresh dill
- Light vegetable oil for frying I used sunflower oil
Instructions
- Clean and shred the zucchini. (Use a food processor if you need to)
- In a colander, toss the zucchini with 1 teaspoon salt. Let stand for 30 minutes.
- Drain and squeeze the zucchini to remove the excess water and pat dry on paper towels. Place the zucchini in a bowl.
- Add grated Feta cheese, flour, eggs, dill, black pepper and mix well.
- Cover the bottom of a skillet with oil and place it on medium heat. Heat the oil until very hot.
- Drop about 1 ½ tablespoons of the batter into the skillet for each patty, spacing them about 1 inch apart. Pat the patties lightly with a spatula to flatten. Fry until golden on both sides.
- Remove and let drain on paper towels.
- The patties are served hot with yogurt, sour cream, as appetizers, or as a side dish with salads.
Notes
- Don’t Skip the Draining: Removing excess water from the zucchini is crucial for getting perfectly crispy fritters.
- Make Ahead: The batter can be made a day ahead and stored in the refrigerator. Fry the fritters when you're ready to serve.
- Test the Oil Temperature: Ensure the oil is hot enough before frying to get a crispy exterior. If the oil isn’t hot, the fritters will absorb too much oil and become greasy.
Nutrition
Serving: 1fritter | Calories: 101kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 440mg | Potassium: 295mg | Fiber: 1g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 1mg
