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Recipe for: Grilled zucchini fritters with feta

Pikantne Vegetarian Dishes Appetizers 25 min Medium 17 wyświetleń ~16.60 PLN * - (0)
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Description

A light, spring appetizer: golden zucchini fritters with creamy feta and aromatic dill. The dish combines the freshness of seasonal zucchini with the bold flavor of feta cheese; served with cool natural yogurt, it creates a contrast of temperatures and textures. Perfect as an appetizer before the main course or a snack for a gathering with friends. Visually striking: green interior, golden edges, and a white dip with green specks of dill. A vegetarian dish, quick (about 25 min), and easy to prepare even for a beginner cook.

Ingredients Used

Ingredients (11)

Servings:
4
  • Zucchini 2.4 szt. (~600 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 80 g
  • Feta 150 g
  • Onion 0.7 szt. (~100 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Natural yogurt 150 g
  • Dill 30 g
💰 Szacowany koszt dania: ~16.60 PLN (4.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the zucchini

1

Wash the zucchini under cold water, cut off the ends. Grate the zucchini on a large grater into a large bowl. If the zucchini has a lot of seeds, gently remove them with a spoon before grating. After grating, sprinkle the zucchini with 2 g of salt (from the given amount) and mix by hand to distribute the salt evenly. Set aside for 8-10 minutes — the salt will cause the zucchini to release water.

Ingredients: Zucchini, Salt
Use a large bowl and a grater with large holes. If you don't have a grater, slice the zucchini very thinly and chop it finely. Don't skip the salting — it's key to removing excess moisture.

Removing moisture

2

After 8-10 minutes, transfer the grated zucchini to a sieve set over a bowl or use a clean kitchen towel / linen cloth. Gather the towel into a bundle and squeeze tightly until no more liquid comes out — about 150-250 ml of water should drain (depending on the zucchini). Dry zucchini combines better and gives a crispy surface.

Ingredients: Zucchini
Use gloves or squeeze it into a cloth: if you are squeezing with bare hands, do it over a bowl, as a lot of juice will leak out. If you don't have a cloth, you can use a strainer and a spoon to squeeze.

Preparation of the filling

3

In a bowl with the drained zucchini, add the beaten eggs (120 g), wheat flour (80 g), crumbled feta (150 g), finely chopped onion (100 g), and pressed garlic (10 g). Season with the remaining salt and black pepper (1 g). Stir with a spoon or spatula until the ingredients are combined. The mixture should be thick enough to form flat patties — if it's too runny, add 1-2 tablespoons of flour; if too thick, add 1-2 tablespoons of water.

Ingredients: Zucchini, Wheat flour, Feta, Onion, Garlic, Salt, Black pepper
Use a wooden spoon or a silicone spatula. If you want even pieces of feta, crumble the cheese with your fingers. Do not mix for too long — just enough for the ingredients to combine.

Resting the dough

4

Set the mixture aside for 5 minutes to allow the flour to absorb some moisture and the mixture to thicken. This will make the pancakes more cohesive and prevent them from falling apart during frying.

Ingredients: Wheat flour, Zucchini
Cover the bowl with a dry cloth if you have a cold kitchen — the mixture should not sit for too long. 5 minutes is enough.

Frying/grilling

5

Preheat a grill pan or non-stick skillet over medium-high heat. Brush the surface with canola oil (about 1 tablespoon, 15 g) using a brush, or pour a little and spread it with a paper towel. Use a tablespoon to scoop portions of the mixture and form flat patties about 7-8 cm in diameter on the heated pan. Fry for 3-4 minutes on one side until the edges are browned and the mixture firms up on top; flip with a spatula and fry for another 3 minutes. The patties should be golden brown and firm — when pressed, the surface should spring back.

Ingredients: Rapeseed oil, Zucchini, Feta
The best is a grill pan with a diameter of 26–28 cm or a wide non-stick one. Use a wide spatula for flipping. If you're making a larger batch, keep the cooked pancakes in a slightly warmed oven (about 80°C). Don't flip too often — give each side 3-4 minutes.

Draining

6

Transfer the fried pancakes to a plate lined with paper towels to drain excess fat. Leave for 1-2 minutes, then arrange on a serving platter.

Ingredients: Rapeseed oil
If the pancakes have a slightly soft center, let them rest for a moment — the setting will continue, and the inside will firm up a bit.

Dip and serving

7

In a bowl, mix natural yogurt (150 g) with finely chopped dill (if using, 30 g). Season with a pinch of salt and pepper. Serve the pancakes hot, alongside a bowl of dip. Additionally, sprinkle the pancakes with fresh dill for decoration.

Ingredients: Natural yogurt, dill
If you like citrus, you can add a few drops of lemon juice to the dip (optional). For a spicier touch, sprinkle with a bit of chili flakes (optional).

Serving

8

Arrange 3–4 pancakes on a plate, with a small bowl of dip beside them. Garnish with dill leaves or thinly sliced radish for a color contrast. The pancakes taste best right after frying, when they are crispy on the outside and soft on the inside.

Ingredients: Zucchini, Natural yogurt, dill
Serve with fresh bread or as a side dish to the main course. If you are making it for a party, prepare it in advance and briefly heat it in a pan before serving.

Fun Fact

💡

Zucchini comes from Central America, but it was quickly adopted in European kitchens — in Poland, it became particularly popular in simple, homemade recipes for pancakes and casseroles.

Best for

przyjęcie lekka kolacja piknik wiosenny

Tips

🍽️ Serving

Serve the pancakes hot with cold yogurt, optionally with a drizzle of maple syrup for a sweet-salty contrast (an unusual twist). For a party version, serve mini pancakes as finger food with toothpicks.

🥡 Storage

Store the pancakes in the refrigerator for up to 24 hours in a sealed container. To refresh, heat in a dry skillet for 1-2 minutes on each side or in the oven for 5-7 minutes at 180°C. Keep the yogurt dip separately for up to 48 hours.

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