Best 4 Zucchini Fritters With Dill Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Zucchini fritters with dill are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can create these savory and crispy fritters that are packed with flavor. This recipe uses grated zucchini, flour, eggs, dill, and seasonings to create a batter that is then fried until golden brown. Serve them with your favorite dipping sauce or as a side dish to your favorite protein.

In addition to the classic zucchini fritter recipe, this article also includes several variations to suit different tastes and dietary preferences. For those looking for a gluten-free option, there is a recipe for zucchini fritters made with almond flour and oat flour. There is also a recipe for vegan zucchini fritters that uses plant-based milk and eggs. And for those who love cheese, there is a recipe for zucchini fritters with feta cheese and herbs.

No matter which recipe you choose, you are sure to enjoy these delicious and versatile zucchini fritters. They are a great way to use up extra zucchini from your garden, and they are a fun and easy dish to make with kids. So gather your ingredients and get ready to make some amazing zucchini fritters!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI FRITTERS WITH FETA AND DILL



Zucchini Fritters with Feta and Dill image

These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories     Appetizers

Yield 12 Fritters

Number Of Ingredients 12

1 pound zucchini (about 2 medium), trimmed
1 teaspoon salt
2 large eggs
2 scallions, minced
2 tablespoons minced fresh dill
½ cup crumbled feta cheese
1 medium garlic clove, minced or pressed through a garlic press
¼ teaspoon black pepper
¼ cup all-purpose flour (or cornstarch)
½ teaspoon baking powder
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving

Steps:

  • 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.
  • Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or 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. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
  • Freezer-Friendly 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 Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg

ZUCCHINI FRITTERS WITH YOGURT-DILL SAUCE



Zucchini Fritters with Yogurt-Dill Sauce image

This delicious-and kid-friendly-Zucchini Fritters recipe is from Jim Botsacos of New York City's Molyvos restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

1 cup all-purpose flour
1 1/4 teaspoons baking powder
Coarse salt and freshly ground black pepper
3 medium zucchini
1 medium onion, halved
2 tablespoons Greek-style plain full-fat yogurt
1 large egg, lightly beaten
1/2 cup olive oil, plus more as needed
Yogurt-Dill Sauce, for serving

Steps:

  • In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
  • Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
  • Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
  • Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
  • Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
  • Season fritters with salt and serve immediately with yogurt-dill sauce.

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
  • Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  • Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  • Heat olive oil in a large skillet over medium-high heat.
  • Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

ZUCCHINI FRITTERS WITH DILL



Zucchini Fritters With Dill image

Can't give your Zucchini away!!!! Try these, they can be served hot, cold or even at room temperature. We love them hot straight from cooking served with lemon wedges and a nice yougurt based sauce such as Cacik or Tzatziki Sauce. Found this in a local paper and such a great way to use up those Zucchini over the summer months.

Provided by Tisme

Categories     Vegetable

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

600 g zucchini
sea salt
1 small onion, grated
1 small garlic clove, finely chopped
100 g feta cheese, crumbled
1/4 cup dill, finely chopped
2 tablespoons parsley, finely chopped flat-leaf
2 eggs, well beaten
1/2 cup plain flour
2 tablespoons rice flour
black pepper, freshly ground
olive oil
lemon wedge (optional)

Steps:

  • Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes .
  • Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in the flours, then season with pepper and stir to combine.
  • Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot with a yoghurt sauce and lemon wedges.

Tips:

  • Use a large grater to shred the zucchini. This will help the fritters cook evenly.
  • Squeeze out as much excess moisture from the zucchini as possible. This will help the fritters hold their shape and prevent them from becoming soggy.
  • Add other vegetables to the fritters, such as shredded carrots, chopped bell peppers, or diced onions.
  • Be careful not to overcook the fritters. They should be golden brown and crispy on the outside, but still tender and moist on the inside.
  • Serve the fritters with your favorite dipping sauce, such as sour cream, yogurt, or ketchup.

Conclusion:

Zucchini fritters are a delicious and easy-to-make appetizer or side dish. They are perfect for using up summer zucchini and can be customized to your liking. With a few simple ingredients and a little bit of time, you can enjoy these tasty fritters anytime.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-large-groups     #appetizers     #side-dishes     #vegetables     #middle-eastern     #easy     #turkish     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #number-of-servings     #3-steps-or-less

Related Topics