Baked Zucchini Fritters with Feta and Dill

Serving Size: 10

These zucchini fritters make a great appetizer or side dish.

Recipe by: An Le

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Tongs

Ingredients

2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup oat flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
1 extra virgin olive oil spray

For Aioli:

1/2 cup light mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Instructions

Preheat oven to 400 degrees F
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
For aioli, mix all ingredients and serve hot or cold.

Notes

HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.

Reheating Instructions

The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition