Curd cheese and dill give these Mugla zucchini fritters crisp edges and a gentle Aegean tang.
14 min prep 16 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Prepare zucchini and salt by trimming, cutting, or portioning it as described.
Complete this step with eggs and flour and curd cheese, following the same order as the source.
Complete this step with flour and dill, following the same order as the source.
Cook flour for 8-10 minutes until softened, browned, or fragrant as described.
Serve with the final garnish or side that suits zucchini and eggs.
💡 Tip: Resting zucchini for the stated time improves texture and handling.
🍽️ Serving suggestion: Serve fresh with yogurt so zucchini has a cool, creamy contrast.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~228
kcal calories
11
g protein
18
g carbs
13
g fat
4.6g
Sugar
2g
Fiber
447.5mg
Sodium
4.8g
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.
Strong satiety, counts as a main meal
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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