These delicious savoury Zucchini & Ricotta Fritters with Feta and Dill are absolutely addictive.Zucchini & Ricotta Fritters with Feta, Dill and Lemon


Zucchini & Ricotta Fritters with Feta and Dill

  • 2 medium zucchini, coarsely shredded
  • 1/4 cup ricotta cheese
  • 1/4 cup Greek yogurt
  • 2 tbsp feta, crumbled
  • 3 garlic cloves, minced
  • 3 large scallions, very thinly sliced
  • 1/4 cups fresh dill, chopped
  • 2 large eggs
  • 2 tsp finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • Olive or vegetable oil, for frying
  • 3/4 cup all-purpose flour
  • Lemon wedges and tzatiki, for serving


  • In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can.
  • In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
  • Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.

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