“A yummy summer side for those extra zucchini. The recipe calls for feta, but I used a small chunk of chevre, instead. From Chatelaine, July 2011.”
READY IN:
39mins
SERVES:
4
YIELD:
8 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine zucchini and salt. Let stand 10 minutes in a colander.
  2. Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
  3. Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: