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Zucchini Fritters with Dill

Zucchini fritters with dill are a perfect way to use up some summer squash while making a fantastic little snack. Full of fresh dill, parsley, onion, garlic, and loads of zucchini, they’re even better served with a yogurt dip on the side.

These little fritters are a very popular mezze dish in Turkey, and are often served at room temperature. They also make a great family supper, hot and crisp from the pan and served with lemon wedges and a yogurt-based sauce. Better still, they’re a great way of using what otherwise can be a rather dull vegetable.–Greg and Lucy Malouf

HOW DO I KEEP ZUCCHINI FRITTERS FROM FALLING APART?

One of the biggest disappointments is watching your perfectly formed fritters fall to pieces after they hit the pan. The biggest reason for this is that they’re just too wet. Too much moisture in the mix and the hot oil just can’t sear the outside properly in order to hold it all together. Step 1 is making sure that you’ve gotten your grated zucchini as dry as possible. Salt, drain, and blot. Then blot again. Next, don’t skimp on the flour, eggs, or cheese. All of those ingredients are binders that help to hold it all together. And finally, make sure that your oil is hot enough when you add those precious little fritters. Take the time to let the oil come up to temp every time you add a fresh batch, it makes all the difference.

Zucchini Fritters with Dill

A metal plate with 2 zucchini fritters on it, one broken in half. A slice of lemon lays beside them, a bowl of lemon and a plate of fritters in the background.

Zucchini fritters with dill are a perfect way to use up some summer squash while making a fantastic little snack. Full of fresh dill, parsley, onion, garlic, and loads of zucchini, they’re even better served with a yogurt dip on the side.

Greg and Lucy Malouf

Prep 15 mins

Cook 10 mins

Total 45 mins

Sides

American

16 fritters

80 kcal

4 from 1 vote

  • Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
  • Mix the zucchini with the onion, garlic, feta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine.
  • Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot.

Serving: 1fritterCalories: 80kcal (4%)Carbohydrates: 5g (2%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mg (10%)Sodium: 92mg (4%)Potassium: 131mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 238IU (5%)Vitamin C: 8mg (10%)Calcium: 49mg (5%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published June 08, 2009

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