Photo: K8
Zucchini Fritters
10 ingredients
15 min + 20 min
8
openrecipes
While this recipe uses an Italian vegetable, the finished product is all-Greek, thus combining different but complementary flavors of the Mediterranean. Summer is the time that this deep green squash is at its best. When you’re at the market or roadside stand, choose the smallest ones available, as larger zucchini tend to develop bitter flesh and seeds. You can make these with either oregano or dill—just be sure it’s fresh.
Estimated Nutrition (whole recipe, rough)
642
Calories
31g
Protein
46g
Fat
29g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 Olive Oil, As Needed
- 1 Zucchini
- 1 bunch Large Onion
- ½ cups Scallions, Sliced (white And Light Green Parts Only)
- 2-½ ounces, weight Fresh Dill, Chopped, Plus Fresh Sprigs For Garnish
- 4 Tablespoons Feta Cheese
- 1 teaspoon Graviera, Kefalotyri Or Pecorino (any Aged Goat's Milk Cheese Will Do)
- ½ teaspoons Coarse Sea Salt, Crushed
- 3 Freshly Ground Pepper
- 6 Large Eggs, Lightly Beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes