Zucchini Fritters with Feta (Printable View)

Crisp zucchini fritters with salty feta and a cool yogurt-mint dip—easy, flavorful bites for sharing or a light meal.

# What You'll Need:

→ For the Zucchini Fritters

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

→ For the Yogurt Mint Dipping Sauce

12 - 3/4 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 freshly ground black pepper, to taste

# How To Make It:

01 - Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let it rest for 10 minutes to draw out moisture. Gather the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
02 - Transfer the drained zucchini to a large mixing bowl and add 2 beaten large eggs, 3.5 oz crumbled feta, sliced spring onions, minced garlic, chopped parsley, and 1/2 teaspoon black pepper. Mix until evenly distributed.
03 - Fold in 1/2 cup all-purpose flour and 1/2 teaspoon baking powder until just combined; the batter should be thick but still moist.
04 - Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Spoon approximately 2 tablespoons of batter per fritter into the pan, flattening each gently with a spatula. Cook 3 to 4 minutes per side, or until both sides are golden brown and crisp. Add additional oil as needed between batches.
06 - Transfer cooked fritters to a paper-towel-lined plate to drain briefly, then keep warm in a low oven while you finish remaining batches.
07 - In a small bowl combine 3/4 cup Greek yogurt, 2 tablespoons chopped mint, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 small minced garlic clove, and salt and pepper to taste. Stir until smooth and adjust seasoning.
08 - Arrange fritters on a platter and serve warm alongside the yogurt mint sauce.

# Expert Advice:

01 -
  • The fritters stay crisp and never soggy, so you can sneak seconds without anyone noticing.
  • The cool minty yogurt sauce turns something simple into something irresistible, perfect for sharing or keeping all to yourself.
02 -
  • I once forgot to squeeze the zucchini dry, and the batter turned soupy—never again.
  • Letting the batter rest for a few minutes before frying gives everything a chance to come together, and the fritters hold their shape much better.
03 -
  • Never rush frying—give each fritter enough space, so they crisp rather than steam.
  • A little extra mint in the sauce is my not-so-secret weapon for a fresher finish.
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