Courgette Zucchini Feta Fritters
Crispy, golden, and bursting with Mediterranean flavors, these Courgette Zucchini Feta Fritters are the ultimate savory delight! Made with freshly grated courgettes, creamy feta cheese, and a hint of fragrant dill, these fritters are perfectly seasoned and pan-fried to achieve a wonderfully crisp exterior. Ideal as a snack, appetizer, or light main dish, they are whipped up in just 30 minutes, making them a quick and easy recipe for busy weeknights or summer gatherings. Serve them warm with a dollop of tzatziki, sour cream, or a squeeze of lemon to elevate their refreshing and tangy notes. Packed with vibrant vegetables and herby goodness, these fritters are a must-try for fans of fresh, seasonal cooking. Keywords: courgette zucchini fritters, feta fritters, Mediterranean fritters, quick and easy veggie recipes.
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Recipe Information
Ingredients
- 500 grams courgettes (zucchini)
- 150 grams feta cheese
- 80 grams all-purpose flour
- 1 large egg
- 2 stalks spring onions (scallions)
- 2 tablespoons fresh dill
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 60 milliliters olive oil (for frying)
Instructions
Grate the courgettes (zucchini) using a large-hole grater and place them in a colander. Sprinkle them with the salt, toss, and let them sit for 10 minutes to release their moisture.
While waiting, finely chop the spring onions (scallions) and dill, and crumble the feta cheese into small pieces.
After 10 minutes, use your hands or a clean kitchen towel to squeeze the grated courgettes to remove as much liquid as possible. This step is crucial for crisp fritters.
In a large mixing bowl, combine the squeezed courgettes, feta cheese, chopped spring onions, dill, freshly ground black pepper, and the egg. Mix well.
Add the flour to the bowl and mix until the batter holds together but is not overly wet. Adjust with an extra tablespoon of flour if needed.
Heat the olive oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of batter per fritter, shape into patties, and place them carefully in the hot skillet. Flatten slightly with a spatula.
Cook the fritters for 3-4 minutes on each side or until golden brown and crispy. Fry in batches to avoid overcrowding the pan, adding more oil as necessary.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Serve warm with a dollop of sour cream, tzatziki, or a squeeze of lemon for extra brightness.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 222 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
