Zucchini Fritters with Feta and Herbs
Grated zucchini squeezed bone dry, bound with feta, dill and parsley, fried lacy and crisp at the edges.
- Total
- 35 min
- Serves
- 2
Transform your leftover zucchini into delicious and crispy fritters, packed with flavor from feta and fresh herbs, perfect as a side dish or a light main course.
Ingredients
- 2 medium Zucchini
- 1/2 cup Feta cheese
- 1/2 cup All-purpose flour
- 1 large Egg
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
- Grate the zucchini using a box grater or food processor and place it in a clean kitchen towel to squeeze out excess moisture.
- In a mixing bowl, combine the grated zucchini, crumbled feta cheese, flour, egg, chopped dill, parsley, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot skillet, flattening them slightly with the back of the spoon.
- Cook for about 3-4 minutes on each side until golden brown and crispy.
- Remove the fritters from the skillet and let them rest on paper towels to absorb excess oil.
- Serve warm with a side of yogurt or tzatziki sauce for dipping.
Nutrition (per serving)
- Calories
- 300
- Protein
- 12 g
- Fat
- 15 g
- Carbs
- 30 g
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