Best Courgette Dill Feta Breads Recipes

ZUCCHINI FRITTERS WITH FETA AND DILL

Zucchini Fritters with Feta and Dill image

These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Yield 12 Fritters

Number Of Ingredients 12

Ingredients

1 pound zucchini (about 2 medium), trimmed
1 teaspoon salt
2 large eggs
2 scallions, minced
2 tablespoons minced fresh dill
½ cup crumbled feta cheese
1 medium garlic clove, minced or pressed through a garlic press
¼ teaspoon black pepper
¼ cup all-purpose flour (or cornstarch)
½ teaspoon baking powder
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving

Steps:

Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg

ZUCCHINI-FETA BREAD

Zucchini-Feta Bread image

Zucchini is the summer staple we always have on hand and this feta bread is a brilliant savory way to enjoy it.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups Gold Medal™ self-rising flour
1/2 teaspoon baking soda
1 1/2 cups coarsely shredded zucchini, squeezed to drain (1 medium zucchini)
1 cup crumbled feta cheese (4 oz)
2 tablespoons chopped green onions (2 medium)
1 teaspoon chopped fresh dill weed
2/3 cup buttermilk
1/2 cup sour cream
1/4 cup vegetable oil
2 eggs

Steps:

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 211, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 614 mg