Zucchini Fritters with Feta and Dill

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The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as
light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and
then pan-fried in olive oil until crisp on the exterior and tender on the interior. I like them best as a light
vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, but theyre also delicious as a side
to any Mediterranean-style fish, chicken or lamb dish.
Zucchini Fritters with Feta and Dill - Once Upon a Chef http://www.onceuponachef.com/2012/07/zucchini-fritters-with-feta-and...
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Begin by shredding the zucchini on a box grater or in a food processor.
Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid. Let sit for about
ten minutes, and then use your hands to squeeze out as much liquid as possible.
Zucchini Fritters with Feta and Dill - Once Upon a Chef http://www.onceuponachef.com/2012/07/zucchini-fritters-with-feta-and...
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Combine the dried zucchini with the eggs, scallions, dill, feta, garlic and pepper.
Then sprinkle the corn starch and baking powder over top, and stir until well incorporated.
Zucchini Fritters with Feta and Dill - Once Upon a Chef http://www.onceuponachef.com/2012/07/zucchini-fritters-with-feta-and...
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Heat the olive oil in a large non-stick skillet, and then drop the batter into into the pan. Pan-fry until golden
brown on both sides.
Drain on paper towels, then serve warm or room temperature with lemon wedges.
Zucchini Fritters with Feta and Dill - Once Upon a Chef http://www.onceuponachef.com/2012/07/zucchini-fritters-with-feta-and...
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Zucchini Fritters with Feta and Dill
By Jennifer Segal, adapted from Cooks Illustrated
Servings: 12 Fritters
Ingredients
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
Instructions
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, then
set aside.
1.
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.
2.
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
3.
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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.
Nutrition Information
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Per serving (12 servings)
Calories: 99
Fat: 9g
Saturated fat: 2g
Carbohydrates: 2g
Sugar: 1g
Fiber: 1g
Protein: 3g
Sodium: 295mg
Cholesterol: 37mg
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