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
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.