Zucchini Fritters (with Feta and Dill)
These zucchini fritters are golden crisp on the outside and deliciously tender inside with a flavor boost from feta cheese and fresh dill.
Servings 4
Calories 396kcal
Ingredients
- 2 medium zucchini grated to make 3 cups
- 1 cup chopped red onion
- 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 eggs whisked
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- ½ cup canola or grapeseed oil divided
- 2 tablespoons butter divided
- sliced lemon
Instructions
- Place the zucchini in a large bowl and mix it with the flour, baking powder, kosher salt, black pepper, and eggs until well combined. Fold in the feta cheese and chopped dill.
- Heat ¼ cup of the oil with 1 tablespoon of butter in a large cast iron or non-stick skillet. When hot, spoon ¼ cup of the mixture into the pan, molding it into a round pancake. Repeat to make 2-3 more cakes. Cook for 3-4 minutes or until golden, flip, and cook for 2-3 more minutes. Transfer to a plate lined with a paper towel. Add more oil and butter to the skillet and repeat the cooking process until the batter is gone.
- Serve warm or at room temperature and garnish with more feta and chopped dill with a squeeze of lemon.
Notes
The pancakes can be made ahead, refrigerated, then reheated in a 350°F oven for 10 minutes.
Serve with tzatziki sauce if desired
Serve with tzatziki sauce if desired