Zucchini Fritters with Dill

A silver plate with two zucchini fritters, one torn in half, and a wedge of lemon.

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
  • (1)
  • 25 M
  • 45 M
  • Makes 16
4/5 - 1 reviews
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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.

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.

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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.

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  1. Hi Linda, It’s possible I should have squeezed a bit more, but I think that a little wet (really it was just a little) is right for this batter. The results were perfect. I meant my comment more on the order of “don’t be afraid to drop this mixture in hot oil” advice. They didn’t spatter excessively or fall apart and they fried up nicely golden and crisp.

    1. Aha! Thanks for the clarification. When you said your fritters weren’t neat little balls, I thought you were attributing it to the mixture being too wet. Got it now.
      But there is a word of warning to anyone putting a wet mixture onto hot oil. Be careful as it might spatter and spit a bit.

  2. Recent rains having produced a garden surplus, I needed a new zucchini recipe. Since I had dill, too, this was a natural. The fritters made a great side dish, but they could also serve as a light lunch. Martin, the veggie-phobe, gobbled them up. The mixture seemed a little wet, but I fried them anyway. My fritters were not the neat little balls in the photo, but they were so good I didn’t care.

    1. Hi Cindi, if I didn’t know that you are a professional cook, I’d ask if you squeezed the zucchini out sufficiently. So instead I’m wondering if 2 eggs were too many? I can’t imagine what else the wetness could have been attributed to. Any thoughts?

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