Zucchini Fritters

Recipe by evelynathens
READY IN: 45mins




  • 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.