|Nutritional Guidelines (per serving)|
|Servings: Serves 2-3|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 zucchini (grated, about 4 cups)
- 2 carrots (grated, about 1/2 cup)
- 2 tablespoons dill weed (finely chopped)
- 3 tablespoons yellow onion (grated)
- 1/2 cup feta cheese
- 1 cup flour
- 3 eggs
- 1 teaspoon salt
- 1/2 cup olive oil for frying (or more as needed)
Grate zucchini and place in a cheese cloth or absorbent paper towel. Squeeze out excess water. Place zucchini in a large bowl and add carrots and onions and toss gently.
Add dill weed, feta, flour, and eggs. Mix well. The mixture will become a thick batter.
Heat 1/2 cup olive oil in frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown.
Drain fritter on paper towels and serve immediately.