Description
Golden-fried zucchini and polenta fritters served over a bed of creamy whipped feta, garnished with fresh dill, a drizzle of honey, and shavings of aged cheese – a perfect savory starter or brunch plate.
Ingredients
Units
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup cooked polenta (firm, cooled)
- 1/4 cup grated Parmesan
- 2 tablespoons chopped dill
- 2 scallions, thinly sliced
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs (for coating)
- Vegetable oil for frying
- 1/2 cup feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- Black pepper to taste
- Extra dill sprigs (for garnish)
- Grated aged cheese (like pecorino or Parmesan)
- Honey drizzle (optional)
- Cracked black pepper
Instructions
- In a bowl, combine grated zucchini, crumbled polenta, Parmesan, chopped dill, scallions, egg, salt, and pepper.
- Add flour and mix until a sticky dough forms.
- Shape mixture into oval or round fritters.
- Roll fritters gently in panko breadcrumbs to coat.
- Heat vegetable oil in a skillet over medium heat.
- Fry fritters in batches until golden and crisp, about 3–4 minutes per side.
- Drain on paper towels.
- In a food processor, blend feta, Greek yogurt, olive oil, lemon zest, and black pepper until smooth and creamy.
- Spread whipped feta on a serving plate.
- Arrange fritters on top of the whipped feta.
- Garnish with dill, cheese shavings, a drizzle of honey, and cracked black pepper.
Notes
- For gluten-free option, use GF flour and breadcrumbs.
- Make polenta a day ahead to firm up.
- Serve warm for best texture and contrast with whipped feta.
Nutrition
- Serving Size: 2 fritters with whipped feta
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
