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Onion Fritters With Herbs and Feta

4.0

(4)

This image may contain Plant Food Vegetable Dish and Meal
Photo by Alex Lau, styling by Sean Dooley

Be careful when cooking these Greek fritters, also known as kremmudokeftedes; the moisture in the batter may splatter and pop while they fry.

Recipe information

  • Yield

    Makes about 10

Ingredients

14

medium scallions, ends trimmed, cut into ¼-inch slices

⅓

cup all-purpose flour

½

teaspoon baking powder

1

cup chopped dill

1

cup chopped parsley

½

cup crumbled Greek feta

2

large eggs, room temperature, beaten to blend

2

tablespoons plus ½ cup olive oil, divided

Kosher salt, freshly ground pepper

Tzatziki sauce (for serving)

Preparation

  1. Step 1

    Rinse and drain scallions. Transfer to a large bowl, then cover with 4 cups hot water. Let sit 15 minutes to soften and mellow in flavor. Drain again and pat dry with paper towels. Wipe bowl dry and return scallions to bowl.

    Step 2

    Whisk flour and baking powder in a small bowl. Toss dill, parsley, and feta with scallions until combined. Add dry ingredients and toss to coat. Stir in eggs and 2 Tbsp. oil until a very loose batter forms; season generously with salt and pepper.

    Step 3

    Heat remaining ½ cup oil in a large nonstick skillet over medium. Working in batches, spoon scoops of scallion mixture into skillet (about 1 oz. per fritter), flattening gently with a spatula. Cook until golden brown and fritter holds its shape, 5–7 minutes per side. Transfer to a wire rack; season with salt. Serve tzatziki sauce alongside warm fritters.

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Reviews (4)

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  • Great way to use up tons of replanted store-bought green onion bottoms. Only edit is it would probably be better to microwave the green onion to avoid introducing so much water and causing soggy fritters. It would also probably mitigate the hot oil splashing danger mentioned in the opening of this article. I used 3 tsp of dry dill and the dill flavor was prominent without being overpowering.

    • Anonymous

    • California

    • 7/24/2021

  • Made these tonight, with mint. Excellent!

    • Mary

    • Issaquah, WA

    • 4/5/2021

  • I used a lightly salted feta and didn't need any additional salt. I substituted mint for the dill. These were very tasty! Served along with lentil soup.

    • Meera Vargo

    • Portland, OR

    • 5/5/2019