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
- 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.
Recipe Testers' Reviews
These are definitely worth making as the flavor was very good. These little fritters were filled with grated onion, feta, garlic, and dill. What I liked most was the subtle onion flavor dispersed throughout, which is what happens when you use grated onion (I love that trick). I left the feta in little chunks as I desired pronounced bursts of feta.
The first few fritters quickly burned slightly before the interiors were cooked through, so I turned down the heat. The recipe recommends flattening the fritters slightly, and I flattened them quite a lot, actually, so rather than ending up with puffy balls they were far flatter, but this was necessary to cook the centers through. No matter—the great taste redeemed this recipe.
As I really, really like mint with this particular flavor profile, I would make these again with lots more mint. Just make sure the oil is not too hot or the exterior will cook too quickly and definitely do flatten them or they will be raw in the center. The recommended yogurt for serving is necessary as the fritters are a little dull on their own. We served them with other mezze-type dishes.
You know a recipe is good when your son is eating the fritters as they're coming out the pan. I had to stop him so we would have some for the rest of the family. It's a good way to use the bounty of the garden.
What was very surprising was the amount of liquid from the salted zucchini. Previously, I'd placed zucchini in a towel and squeezed the liquid out but the salt drew out much more liquid from the zucchini. This is a good technique I'll use for future recipes. After salting the zucchini the recipe comes together very quickly.
I fried the zucchini-like pancakes (not rounded like the picture) and it took approximately 2-3 minutes per side. As I said, my son was eating them as I was taking them out of the pan to drain on paper towels. They were very good and I particularly liked the dill and feta cheese flavor combination. Served with sour cream but they really don't need any topping.
Originally published June 08, 2009