Zucchini Fritters with Feta (Print)

Golden zucchini fritters with feta and a refreshing yogurt-mint dip—easy, flavorful vegetarian bites.

# Components:

→ For the Zucchini Fritters

01 - 2 medium zucchinis (about 400 g), coarsely grated
02 - 1 teaspoon salt
03 - 2 large eggs
04 - 100 g (about 3.5 oz) feta cheese, crumbled
05 - 3 spring onions, finely sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - ½ teaspoon freshly ground black pepper
09 - 60 g (½ cup) all-purpose flour
10 - ½ teaspoon baking powder
11 - 2–3 tablespoons olive oil, for frying

→ For the Yogurt Mint Dipping Sauce

12 - 200 g (¾ cup) Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon lemon juice
15 - 1 teaspoon olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and pepper, to taste

# Directions:

01 - Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
02 - In a large bowl, combine the zucchini, eggs, feta, spring onions, garlic, parsley, and pepper. Mix well.
03 - Stir in the flour and baking powder until just combined. The mixture will be thick but moist.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
05 - Drop about 2 tablespoons of batter per fritter into the pan, flattening slightly with a spatula. Cook 3–4 minutes per side, or until golden brown and crisp. Add more oil as needed for subsequent batches.
06 - Drain fritters on paper towels. Repeat until all batter is used.
07 - For the dipping sauce, combine Greek yogurt, mint, lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Stir well and adjust seasoning to taste.
08 - Serve fritters warm with the yogurt mint dipping sauce.

# Expert Advice:

01 -
  • Juicy zucchini and tangy feta make every bite sing, especially when dunked in the cool yogurt mint sauce.
  • They're perfect for using up summer produce or impressing guests without any fuss.
02 -
  • Failing to wring out the zucchini will leave you with limp, sad cakes instead of crisp fritters.
  • Letting the fried fritters drain on paper towels keeps them from getting soggy underneath.
03 -
  • Grate the zucchini just before using for the brightest color and texture.
  • A gentle squeeze—don’t crush—is the trick for getting the perfect amount of moisture out.
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