Prep 15 mins
Cook 30 mins
Try this with pumpkin too. Yummy!
- 2 lbs zucchini, coarsely grated
- 1 large onion, chopped (1 cup)
- 2 green onions, sliced thin
- 1 tablespoon olive oil
- 1⁄2 cup feta cheese, crumbled
- 1 egg
- 2 tablespoons minced dill
- 1 cup flour
- flour (for dredging)
- oil (for frying)
- Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
- Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
- Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
- In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
- When this is combined well, add the flour, a little at a time, until you have a very soft dough.
- Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
- Gently press down on the dough to give it a pillowey-disk shape.
- Turn over and dredge other side.
- Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
- Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
- Fry until deep golden-brown on both sides.
- Remove to paper towels to drain.
- Repeat, using up remaining fritter dough.
- Note: Grated pumkin can be used in place of the zucchini.
Excellent fritters. Served with Tilapia.
I really liked this recipe. I didn't have feta, so I used crumbled blue cheese which was good, but I think feta would be better.
As always, an Evelyn winner! I read through dozens of zucchini fritter recipes, but liked this one because of the feta. Evelyn, I wanted to do a photo, but I halved the recipe (we're 2 diners right now) and made large fritters (my mother would call them "rude"!) I added coarse black pepper, did not have dill so added some fresh herbs. Whatever -- they worked beautifully even with a full egg. Delicious, thank you!!