Use that bounty of zucchini in these tasty fritters, which can make a tasty vegetarian main or can be served alongside your favorite meat. Drizzle with sour cream if desired.

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Recipe Summary

prep:
25 mins
cook:
6 mins
total:
31 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine zucchini, spring onions, and dill in a large bowl. Stir in salt. Add egg; stir until well-combined. Stir in flour and garlic until batter comes together.

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  • Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into hot oil. Fry until browned and cooked through, about 3 minutes per side.

Cook's Note:

The recipe can be adjusted to your own tastes. Other herbs, or a mixture of herbs, will work well if dill isn't your favorite - try mint, basil, parsley or chives. Likewise, the onions can be omitted, or you can use yellow onion instead.

Nutrition Facts

120 calories; protein 3.9g 8% DV; carbohydrates 9g 3% DV; fat 8.4g 13% DV; cholesterol 46.5mg 16% DV; sodium 75mg 3% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2016
I really liked this one! I didn't fry the fritters in oil and they still tasted pretty delicious! Even the 3-year old and 5-year old liked it. I was a little nervous about the spring onions being too spicy but they were just fine. Read More
(3)

Most helpful critical review

Rating: 3 stars
04/27/2016
I thought the dill was a little too overpowering and might need more flour than called for. Read More
(2)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/13/2016
I really liked this one! I didn't fry the fritters in oil and they still tasted pretty delicious! Even the 3-year old and 5-year old liked it. I was a little nervous about the spring onions being too spicy but they were just fine. Read More
(3)
Rating: 3 stars
04/27/2016
I thought the dill was a little too overpowering and might need more flour than called for. Read More
(2)
Rating: 5 stars
04/02/2016
Simple and delicious! These have a really nice fresh blend of flavors...the family loved them. A definite keeper for the summer's bounty YUM! Thanks for sharing.:) Read More
(1)
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Rating: 4 stars
07/21/2016
Great flavour but I found the interior of the fritters very wet. I did sub fresh basil and parsley for the dill as we're not fans of dill. If I were to make this again I would strain the shredded zucchini before proceeding with the rest of the recipe. Thanks for sharing. Read More
(1)
Rating: 2 stars
04/28/2019
Tasty but like others who tried this recipe came out anything but crispy and that was after spinning the zucchini and squeezing it through paper towels and adding more flour than indicated and even a few crackers. Read More
Rating: 4 stars
08/11/2016
I made these they were wonderful a little mushy in center but have made them several times changing thin Read More
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Rating: 3 stars
09/21/2016
I followed the recipe exactly but my batter was a watery mess. I had to add 1 C of flour to get the batter thick enough to make the fritters. They tasted good though so I will play with the recipe to see if I can get it right. The first change will be to salt and wring out the zucchini before adding to the batter and see if that fixes the problem. Read More
Rating: 4 stars
05/01/2020
So, I have made these three times now. and I learned a few things. First, if you let the batter sit at all, even for a few minutes, the courgettes will leak moisture, and get soggy. Second, if you cook these uncovered, the center remains veey wet. But if you cover whole thenfirdt half cooks, ut dries out the center more, then cook uncovered after you flip them. Third, if you don't like dill, change out the herbs and seasoning. we have used chilipowder and cumin, Italian hervs, and even a homemade chrry powder. All were fantastic. Really enjoyed this recipe! Read More
Rating: 3 stars
01/04/2019
I will make these again but when you make them you need to add WAY more flour. The original batter was very watery and I followed everything. So add about 3 total tablespoons of flour. Read More