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
LC Who Are You Calling A Dull Vegetable? Note
Uh, with all due respect to the Maloufs—whose talent, it should be said, we admire greatly—we’re left wondering, who are you calling a dull vegetable? We’re quite smitten with zucchini, whether thickly sliced and grilled, cut into chunks and gently sauteed, stirred into batter and frittered, or grated and hidden in quick bread.
Zucchini Fritters with Dill Recipe
- Quick Glance
- 25 M
- 45 M
- Makes 16
- 1 1/3 pounds zucchini
- Sea salt
- 1 small onion, grated
- 1 small clove garlic, finely chopped
- 4 ounces feta, crumbled
- 1/4 cup finely chopped dill
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 2 large eggs, well beaten
- 1/3 cup all-purpose flour
- 2 tablespoons rice flour
- Freshly ground black pepper
- Olive oil
- 1. 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.
- 2. 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.
- 3. 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.
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Zucchini Fritters with Dill Recipe © 2008 Greg and Lucy Malouf. Photo © 2008 Lisa Cohen. All rights reserved.
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