Maggie Beer

White Bean, Zucchini, Feta and Dill Fritters

Zucchini is probably the easiest of all vegetables to grow yourself, and anyone who does so will know that they grow while your back itsturned. Mine yield so much that I have to be more and more inventive in coming up with ways to use them. These fritters are a crowd-pleaser - and it's always touch and go as to who eats more of them - the adults or the kids!

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  1. Step 1

    Drain and rinse the can of organic Cannellini beans, place into a bowl and gently mash with the back of a fork.

  2. Step 2

    Add the grated zucchini, 2 egg yolks, feta, dill, tarragon, a quarter cup of plain flour, salt and pepper and gently mix to combine.

  3. Step 3

    Divide the mixture into six even sized fritters shaping with your hands. Gently place the fritter in the flour and shake off any excess.

  4. Step 4

    Place a large non stick fry pan over a medium heat, add the butter. Once this starts to turn nut brown add the Extra Virgin Olive Oil.

  5. Step 5

    Add fritters and cook for 4 minutes on each side until golden.

  6. Step 6

    Remove from pan, drizzle with Extra Virgin Olive Oil and a squeeze of fresh lemon juice and serve immediately.


  1. 140g 1 small zucchini grated
  2. 80g 1/2 cup feta crumbled
  3. 2g 1 tbspn dill chopped
  4. 40g 1/4 cup plain flour
  5. 1/2 tspn sea salt
  6. 2g 1 tbspn tarragon chopped
  7. 150g 1 cup plain flour for dusting

To serve

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