Description
These Zucchini and Feta Fritters are a delicious, crispy snack or side dish perfect for any meal. Grated zucchini is combined with savory feta, Parmesan, and herbs, then pan-fried to golden perfection. Served with a tangy Greek yogurt and dill sauce, they offer a refreshing Mediterranean flavor that’s both satisfying and easy to prepare.
Ingredients
Scale
For the Fritters:
- 2 medium zucchinis (about 1 lb), grated
- 1 teaspoon salt
- 1/2 cup feta cheese, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Olive oil, for frying
For the Yogurt Sauce (Optional):
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (or parsley), chopped
- Salt and pepper, to taste
Instructions
- Grate the Zucchini: Using a box grater or food processor, grate the zucchinis to get fine shreds, which will form the base of the fritters.
- Salt the Zucchini: Place the grated zucchini in a bowl, sprinkle with 1 teaspoon salt, and let it sit for about 10 minutes. This helps draw out excess moisture for crispier fritters.
- Squeeze Out Moisture: After 10 minutes, use a clean kitchen towel or cheesecloth to thoroughly squeeze out as much moisture as possible from the zucchini to avoid sogginess.
- Combine Ingredients: In a large mixing bowl, combine the drained zucchini, crumbled feta cheese, all-purpose flour, grated Parmesan cheese, eggs, chopped green onions, garlic powder, black pepper, and paprika. Mix well until the ingredients are evenly incorporated.
- Heat Olive Oil: Heat about 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and hot.
- Form Fritters: Scoop approximately 2 tablespoons of the zucchini mixture per fritter and shape into small patties. Repeat to use all the mixture.
- Fry the Fritters: Place the patties gently into the hot oil in batches, frying each side for 3-4 minutes or until golden brown and crispy. Add more olive oil as needed between batches for even cooking.
- Combine Sauce Ingredients: In a small bowl, mix the Greek yogurt, lemon juice, fresh dill, salt, and pepper until smooth and well combined for the dipping sauce.
- Plate the Fritters: Transfer the cooked fritters onto a paper towel-lined plate to drain excess oil and keep them crisp.
- Serve with Sauce: Serve the fritters warm alongside the yogurt sauce for dipping to enhance the flavors with a creamy, tangy complement.
Notes
- Be sure to squeeze out as much water as possible from the grated zucchini to prevent watery fritters.
- You can substitute dill with parsley or chives for the sauce depending on your preference.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- These fritters can be kept warm in a low oven if making large batches.
- Serve immediately for the crispiest texture.
