These Edirne fritters mix grated zucchini with mustard and dill, creating a Trakya pan snack that is crisp outside and tender inside.
15 min prep 12 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Grate the 3 zucchini and rest them with 1 teaspoon salt for 10 minutes.
Squeeze the zucchini by hand to remove its water so the mixture does not fall apart in the pan.
Mix the flour, 2 eggs, Dijon mustard, and dill with the zucchini.
Spoon portions into the pan and fry each side over medium heat for 5 minutes.
Rest the fritters on a rack for 3 minutes so the bottoms do not steam and soften.
Serve plain, not with yogurt, so the mustard flavor stays distinct.
💡 Tip: Squeezing the zucchini well prevents the fritters from falling apart in the pan.
🍽️ Serving suggestion: Serve warm with garlic yogurt and dill on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~166
kcal calories
5
g protein
13
g carbs
10
g fat
3.8g
Sugar
1.7g
Fiber
338.1mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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