Fried Zucchini Fritters with Feta and Dill

Serving Size: 10

Healthy and kid friendly

Recipe by: An Le

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Ingredients

2 pound zucchini for 10 servings - 5 medium zucchini
1/2 cup onion
4 egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
1 cup feta cheese crumbles
4 tablespoon fresh dill minced
2 clove garlic medium, minced or pressed through a garlic press

For Aioli:

1/2 cup mayonnaise
1 teaspoon garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Instructions

Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, baking powder, dill, and feta and mix well.
Heat large saute pan to medium heat and melt butter and oil together.
Once the oil/butter is hot, turn down the heat to medium-low and drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested.
Cook the pancakes on each side until browned.
Place the pancakes on a sheet pan and place it in a warm oven to keep warm.
Continue to cook the remaining pancakes and use more oil if needed.
For aioli, mix all ingredients.

Reheating Instructions

The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition