Zucchini Fritters with Feta (Printable)

Golden zucchini fritters with feta and a refreshing yogurt-mint dip; quick, vegetarian, and crisp.

# What You'll Need:

→ Zucchini fritters

01 - 2 medium zucchini (about 14 oz), coarsely grated
02 - 1 teaspoon fine salt
03 - 2 large eggs
04 - 3.5 oz feta cheese, crumbled
05 - 3 spring onions, thinly sliced
06 - 2 garlic cloves, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 cup (packed) all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 2–3 tablespoons olive oil, for frying

→ Yogurt-mint dipping sauce

12 - 3/4 cup Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon extra-virgin olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Place the grated zucchini in a colander set over the sink, sprinkle with 1 teaspoon salt, toss briefly and let sit for 10 minutes to draw out moisture. Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly until the excess liquid is expelled.
02 - In a large mixing bowl, whisk the eggs lightly, then fold in the squeezed zucchini, crumbled feta, sliced spring onions, minced garlic and chopped parsley. Season with 1/2 teaspoon black pepper and adjust salt only if needed.
03 - Add the all-purpose flour and baking powder to the zucchini mixture and fold gently until just combined; the batter should be thick yet moist and hold together when pressed.
04 - Warm a large nonstick skillet over medium heat and add 2 tablespoons of olive oil, tilting the pan to coat the surface evenly.
05 - Drop heaping 2-tablespoon portions of batter into the skillet, flatten slightly with a spatula to form 2½–3 cm (about 1 inch) thick patties. Cook for 3–4 minutes per side until deep golden and crisp, adding additional oil (up to 1 tablespoon at a time) between batches as required.
06 - Transfer cooked fritters to a plate lined with paper towels to drain briefly, then keep warm in a low oven while finishing remaining batter.
07 - Whisk together Greek yogurt, chopped mint, lemon juice, 1 teaspoon olive oil and the minced garlic in a small bowl. Season with salt and pepper to taste and chill until ready to serve.
08 - Arrange fritters warm on a platter and serve immediately with the chilled yogurt-mint sauce alongside.

# Expert Suggestions:

01 -
  • The fritters taste like sunshine and farmers markets, but you can make them any night of the week.
  • The yogurt mint sauce is a secret weapon for cooling things off and making leftovers exciting again.
02 -
  • If you skip squeezing the zucchini dry, you'll wind up with limp, soggy fritters – trust me, I learned that lesson the messy way.
  • Only flip when the bottoms are deep golden; otherwise, they'll fall apart and never get crispy enough on the outside.
03 -
  • I once tried rushing the draining step and regretted it for hours – be patient and squeeze that zucchini thoroughly.
  • Sneak a pinch of chili flakes into the batter for a gentle warmth that doesn't overpower the cheese and herbs.
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