Fried 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, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Ingredients

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

For Aioli:

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

Instructions

Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
For aioli, mix all ingredients and serve hot or cold.

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