Dill fritters with feta

Ingredients for dill fritters with feta (marathokeftedes) 

4 portions

  • 2 bunches of fennel
  • ½ bunch of dill
  • 100 gr. feta cheese
  • 1 onion, grated
  • 1 egg
  • 1 pepper, grated
  • 1 tbsp corn flour
  • 2 tbsp breadcrumbs
  • 1 pinch of salt
  • Pepper
  • Flour for frying
  • Olive oil for frying


Trim and wash very well the fennel and the dill, chop finely and place into a bowl.

Next, add all of the above ingredients and knead well until they homogenized.

Put the mixture in the fridge for around 20 minutes to set all their aromas.

Pour the oil in a pan and place over medium heat.

Shape your dill fritters into small balls,  dredge in flour and shake off the excess flour (similar to zucchini fritters).

Οnce the oil gets hot, not too much,  drop the dill fritters in the pan. Fry for 2 minutes on each side, flipping them so that they don’t get burnt.

When your dill fritters are ready, place them over kitchen paper.

They can be served alone or with  yogurt sauce.

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