Zucchini Fritters with Feta (Printable Version)

Crispy zucchini pancakes with feta and a bright yogurt-mint dip—Mediterranean, quick, and satisfying.

# Ingredient List:

→ Zucchini fritters

01 - 2 medium zucchinis (about 14 ounces), coarsely grated
02 - 1 teaspoon salt
03 - 2 large eggs
04 - 3.5 ounces crumbled feta cheese
05 - 3 spring onions (scallions), thinly 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

→ 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

# Steps:

01 - Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, toss, and let rest 10 minutes to draw out moisture. Squeeze the zucchini firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
02 - In a large mixing bowl, beat the eggs lightly then add the drained zucchini, crumbled feta, sliced spring onions, minced garlic, chopped parsley, and 1/2 teaspoon black pepper. Stir until evenly combined.
03 - Gently fold in the 1/2 cup all-purpose flour and 1/2 teaspoon baking powder just until the mixture binds; the batter should be thick but still moist.
04 - Warm a large nonstick skillet over medium heat and pour in 2 tablespoons olive oil, swirling to coat the surface.
05 - Drop approximately 2 tablespoons of batter per fritter into the skillet, flattening each slightly with a spatula. Cook 3 to 4 minutes per side until deeply golden and crisp, adding oil between batches as needed.
06 - Transfer cooked fritters to a paper-towel-lined plate to drain briefly. Continue frying remaining batter in batches and keep finished fritters warm in a low oven if desired.
07 - Stir together the Greek yogurt, chopped mint, lemon juice, 1 teaspoon olive oil, minced garlic, and season with salt and pepper; taste and adjust acidity or seasoning as needed.
08 - Arrange fritters warm and serve with the yogurt mint sauce alongside; garnish with extra mint or parsley if liked.

# Expert Advice:

01 -
  • Secretly, the real magic is how these fritters bring together crispy edges and a pillowy center without deep frying.
  • This recipe became a staple for its adaptability—it’s equally at home at lunch or dressed up as a party appetizer.
02 -
  • Skipping the step to fully squeeze out zucchini will leave you with sad, soggy fritters—I learned that by serving the first ever batch too soon.
  • Letting the fritters rest on paper towels for even a minute before stacking keeps them impossibly crisp.
03 -
  • If your fritters start to stick, wait another 30 seconds—they’ll release when golden and ready.
  • A microplane makes mincing garlic effortless for both the batter and the sauce.
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