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Zucchini and dill fritters with whipped feta

Australian Gourmet Traveller recipe for zucchini and dill fritters with whipped feta

By Emma Knowles
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Zucchini and dill fritters with whipped feta
Serve these tasty, crunchy little bundles with a refreshing beer.


  • For deep-frying: vegetable oil
  • 60 ml buttermilk (¼ cup)
  • 2 eggs
  • 80 gm plain flour
  • 3 zucchini, coarsely grated
  • 2 spring onions, thinly sliced
  • ½ cup each coarsely chopped dill and mint
  • Finely grated rind of 2 lemons, plus lemon wedges to serve
Whipped feta
  • 200 gm Greek feta
  • 30 ml lemon juice
  • 1 garlic clove, finely chopped
  • 50 ml extra-virgin olive oil


  • 1
    For whipped feta, process feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified, then season to taste and set aside.
  • 2
    Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Meanwhile, whisk buttermilk and eggs in a bowl to combine, then add flour and stir until smooth. Stir in zucchini, spring onion, herbs and lemon rind, season to taste. Deep-fry tablespoons of zucchini mixture in batches, turning occasionally, until golden (2-3 minutes; be careful as hot oil will spit). Remove with a slotted spoon, drain on absorbent paper, season to taste and serve hot with whipped feta and lemon wedges.