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
Grate the zucchini and let it stand with salt for 10 minutes.
Squeeze out the zucchini water and mix the zucchini with eggs, flour, and lor cheese.
Finely chop the dill and add it to the mixture.
Drop spoonfuls of batter into the pan and cook both sides for 8-10 minutes.
Rest the fritters on paper towels for 2 minutes, then serve.
💡 Tip: Salting and squeezing the zucchini makes the fritters lighter.
🍽️ Serving suggestion: Serve hot with garlicky yogurt.
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.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?