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
- Quick Glance
- 25 M
- 45 M
- Makes 16
IngredientsEmail Grocery List
- 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.
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 and yogurt for serving is necessary as the fritters are a little dull on their own. We served them with other mezze-type dishes.