Hooray! It’s zucchini time! Yup…that most delicious of summer squashes is here in abundance now. We love, love, love it around here. One zucchini feast after another. So hold onto your hats…I’m going to be sharing quite a few of the recipes we’ve been enjoying. I’m starting today off with a fantastic one for Zucchini Fritters with Feta & Dill.
Now I just knew this one was going to be a winner. I already told you how we feel about zucchini and I’m pretty certain I can also say I’ve never really met a fritter that I didn’t like. But I will admit, sometimes fritters can be a bit on the heavy side. Maybe not something you want to indulge in when your fairly wilted from all the hot and steamy summery temps. Well, that is why I’m so excited to share this with you. These Zucchini Fritters will not “weigh you down”. Far from it. They are wonderfully light a fresh. They will have you at the first bite – which is truly amazing. They have a crispy crunchy exterior which covers a delightfully creamy salty center. The scallion, dill, feta & zucchini combo is just the perfect summery taste sensation.
They are great as appetizers, or as a side dish to some grilled meat or even as a light Meatless Monday meal. We enjoyed ours with a dollop of Tzatziki sauce, but they are also delicious all on their own. They come together pretty quickly (just make sure to get rid of as much of the liquid the zucchini releases as you can, otherwise you won’t get as much of that crispy factor as you want.) and are good hot off the griddle or even at room temperature. Believe me folks, you don’t want to miss out on this dish, so get out there, grab some of those zucchinis and make up a batch of these today!
Zucchini Fritters with Feta & Dill
recipe from: Once Upon a Chef
- 1 pound zucchini (about 2 medium), trimmed
- 1 teaspoon salt
- 2 large eggs
- 2 scallions, minced
- 2 tablespoons minced fresh dill
- 1/2 cup crumbled feta cheese
- 1 medium garlic clove, minced or pressed through a garlic press
- 1/4 teaspoon black pepper
- 1/4 cup corn starch or all purpose flour
- 1/2 teaspoon baking powder
- 6 tablespoons olive oil
- Lemon wedges, for serving
- Tzatziki Sauce, for serving
Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, or in a clean dish towel or even paper towels. Just make sure you get as much of that water out as possible, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. 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. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges and tzatziki sauce if desired.
- 1 cup greek yogurt
- 1 cup English cucumber, diced
- 2 cloves garlic, finely minced
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons olive oil
- 2 Tablespoons dill, chopped
- 1/4 teaspoon kosher salt
- black pepper to taste
Mix all ingredients together and chill until ready to serve.
Zucchini Fritters with Feta & Dill brought to you by: Runcible Temps (www.leaandjay.com)