Zucchini, Spinach & Dill Fritters

 

Zucchini, Spinach & Dill Fritters are a delicious pancake style dish that perfectly compliments a light salad or as a side dish to a curry buffet.

This recipe has probably been around in some form or another for many decades. It is full of flavour, especially with one of my most favourite herbs, dill, and can easily accommodate more herbs and spices depending on the style of meal you are serving.

Ingredients

2 medium zucchini, grated

1 tsp salt

3 handfuls baby spinach, chopped

½ cup feta cheese, crumbled

3 tbs dill, chopped

3 eggs, lightly beaten

2 cloves garlic, minced

4 spring onions, finely sliced

1 tsp cumin, ground

1 tsp pepper

⅓ cup plain flour

½ tsp baking powder

oil for shallow frying

Zucchini, Spinach & Dill Fritters

Method

Grate the zucchini then place in a strainer, sprinkle the teaspoon of salt over the zucchini and mix to combine. Leave to stand for 15 minutes then squeeze out the liquid.

In a bowl add the grated zucchini, roughly chopped spinach, chopped dill, eggs, sliced spring onions, minced garlic and crumble in the feta. Stir to combine.

In another bowl mix together the flour, baking powder, cumin and pepper and sprinkle over the zucchini mixture, mixing as you go till completely combined.

Heat oil in a frypan over medium heat then place in spoonfuls of mixture. These can be as big or small as you like. Cook for about 4 minutes on each side or till nice and golden.

Serve with a salad or as a side to a curry with sour cream and chilli paste.

Zucchini, Spinach & Dill Fritters

A few recipes to match your fritters…

Posted 25th June 2105

Zucchini, Spinach & Dill Fritters are a delicious pancake style dish that perfectly compliments a light salad or as a side dish to a curry buffet.

My family is still on our alternative day meat free lifestyle, which is going really well. Maybe more so for me as it now gives me a guideline to work with. There really is something to be said about having restrictions to help motivate and encourage new ideas and strategies; whether it be needing to include an ingredient for your diet or remove an ingredient due to allergies, or perhaps it’s even a budget necessity but each one means putting more thought into what you actually eat and stock your fridge and cupboards with.

I was thinking about this recently, as I was going through my ever growing cookbook library, about how, in our mother’s time they would have had two maybe three cookbooks. Cookbooks that would have been worked through thoroughly, family discussions about what was liked and what didn’t really work. Favourite family meals would have be discovered and made often – Sausage Casserole Tuesdays for instance. If you wanted to change it up you would open one of your favourite cookbooks (out of the three) and pick a recipe to make, it was certainly an easier time.

Now, everyone has so many books, so many recipes in printed form, most books of which would be lucky to get one recipe made from it … Perhaps I’m feeling the loss of the simplicity and romance of times gone by… perhaps I need to do a cookbook cull?

This recipe has probably been around in some form or another for many decades. It is full of flavour, especially with one of my most favourite herbs, dill, and can easily accommodate more herbs and spices depending on the style of meal you are serving.

Enjoy, Blondie

PS: I would never/ could never get rid of my cookbook babies… I think I just need a coffee!

Zucchini, Spinach & Dill Fritters
Author: 
Recipe type: Lunch
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Zucchini, Spinach & Dill Fritters are delicious with a salad or Indian curry side dish
Ingredients
  • 2 medium zucchini, grated
  • 1 tsp salt
  • 3 handfuls baby spinach, chopped
  • ½ cup feta cheese, crumbled
  • 3 tbs dill, chopped
  • 3 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 4 spring onions, finely sliced
  • 1 tsp cumin, ground
  • 1 tsp pepper
  • ⅓ cup plain flour
  • ½ tsp baking powder
  • oil for shallow frying
Instructions
  1. Grate the zucchini then place in a strainer, sprinkle the teaspoon of salt over the zucchini and mix to combine. Leave to stand for 15 minutes then squeeze out the liquid.
  2. In a bowl add the grated zucchini, roughly chopped spinach, chopped dill, eggs, sliced spring onions, minced garlic and crumble in the feta. Stir to combine.
  3. In another bowl mix together the flour, baking powder, cumin and pepper and sprinkle over the zucchini mixture, mixing as you go till completely combined.
  4. Heat oil in a frypan over medium heat then place in spoonfuls of mixture. These can be as big or small as you like. Cook for about 4 minutes on each side or till nice and golden.
  5. Serve with a salad or as a side to a curry with sour cream and chilli paste.
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