Zucchini and Farro Fritters with Dill
Crispy-edged fritters pack grated zucchini and chewy farro into a herb-flecked patty.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Shredded zucchini is salted and drained to keep these fritters crisp, then bound with cooked farro, egg, and feta for a hearty texture. Fresh dill and scallions brighten the flavor, making these a satisfying lunch or light dinner with a dollop of yogurt sauce. They also reheat well, so leftovers make an easy next-day snack.
Ingredients
- 2 pounds zucchini, grated
- 1 teaspoon salt, plus more to taste
- 1 cup cooked farro
- 2 large eggs, beaten
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh dill, chopped
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil, for frying
- 1 cup plain yogurt, for serving
- 1 lemon, cut into wedges
Method
-
Toss the grated zucchini with 1 teaspoon salt in a colander and let sit over a bowl or the sink to drain, 15 minutes.
-
Squeeze the zucchini firmly by handfuls to remove as much liquid as possible, then transfer to a large bowl.
-
Add the cooked farro, beaten eggs, feta, dill, scallions, and garlic to the zucchini and stir to combine.
-
Sprinkle in the flour, black pepper, and red pepper flakes, and mix until the batter holds together.
-
Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.
-
Scoop 1/4-cup portions of batter into the skillet, flattening slightly, and cook in batches of 3 to 4 without crowding.
-
Fry the fritters until golden brown and set, about 3 minutes per side.
-
Transfer fritters to a paper towel-lined plate and repeat with remaining batter, adding more oil to the skillet as needed.
-
Season fritters with a pinch of salt while warm and serve with yogurt and lemon wedges.
Related recipes
Rate this recipe
Report this comment
Zucchini and Farro Fritters with Dill
Shredded zucchini is salted and drained to keep these fritters crisp, then bound with cooked farro, egg, and feta for a hearty texture. Fresh dill and scallions brighten the flavor, making these a satisfying lunch or light dinner with a dollop of yogurt sauce. They also reheat well, so leftovers make an easy next-day snack.
45 min 4 servings 310 cal
Ingredients
- 2 pounds zucchini, grated
- 1 teaspoon salt, plus more to taste
- 1 cup cooked farro
- 2 large eggs, beaten
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh dill, chopped
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil, for frying
- 1 cup plain yogurt, for serving
- 1 lemon, cut into wedges
Method
- 1
Toss the grated zucchini with 1 teaspoon salt in a colander and let sit over a bowl or the sink to drain, 15 minutes.
- 2
Squeeze the zucchini firmly by handfuls to remove as much liquid as possible, then transfer to a large bowl.
- 3
Add the cooked farro, beaten eggs, feta, dill, scallions, and garlic to the zucchini and stir to combine.
- 4
Sprinkle in the flour, black pepper, and red pepper flakes, and mix until the batter holds together.
- 5
Heat 2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.
- 6
Scoop 1/4-cup portions of batter into the skillet, flattening slightly, and cook in batches of 3 to 4 without crowding.
- 7
Fry the fritters until golden brown and set, about 3 minutes per side.
- 8
Transfer fritters to a paper towel-lined plate and repeat with remaining batter, adding more oil to the skillet as needed.
- 9
Season fritters with a pinch of salt while warm and serve with yogurt and lemon wedges.
Comments
Log in to comment.