Zucchini Fritters

Super versatile, this recipe offers plenty of room for other veggies, too – sub out some of the zucchini and sub in some shredded carrots or diced red peppers if you’d like a little more color and want to use a variety of veggies. Not a fan of feta? No problem – work in a different cheese instead.
Photo by Elvira M.
Adapted from 12tomatoes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from 12tomatoes.com

Ingredients

  • 1 1/2

    pounds zucchini, grated

  • 1

    teaspoon salt

  • 1/4

    cup all-purpose flour

  • 1/4

    cup crumbled feta

  • 2

    cloves garlic, minced

  • 1

    large egg, beaten

  • Salt and pepper, to taste

  • 2

    tablespoons olive oil

  • 2

    tablespoons minced fresh dill

Directions

1.Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels. 2.In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste. 3.Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes). 4.Serve with sour cream, yogurt, another sauce, or simply plain.

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