Foodie Crush · by Heidi Larsen★ 5.0 (1)
Zucchini Fritters (with Feta and Dill)
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 15%
CARBS 17G15% OF CAL
3G FIBER12G OTHER2G TOTAL SUGAR
FAT 38G78% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden crispy pan-fried zucchini cakes with feta cheese and dill, finished with lemon. Tender inside and crispy outside, a vegetable side that tastes indulgent.
sideamerican🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium zucchini (, grated to make 3 cups)
- 1 cup chopped red onion
- 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 eggs (, whisked)
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/2 cup canola or grapeseed oil (, divided)
- 2 tablespoons butter (, divided)
- sliced lemon
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 15%
CARBS 17G15% OF CAL
3G FIBER12G OTHER2G TOTAL SUGAR
FAT 38G78% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 661mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 93mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.