Description
Golden, crunchy zucchini fritters with a tender inside, served with a creamy, tangy feta dip. Ready in just 30 minutes, perfect as a snack, appetizer, or light meal.
Ingredients
Scale
- 3 medium zucchinis (about 1 ½ pounds / 680g)
- 1 teaspoon salt (plus extra for seasoning)
- ½ cup all-purpose flour (65g) – can substitute with chickpea flour for gluten-free
- 2 large eggs, room temperature
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil (60ml) for frying
- ½ cup crumbled feta cheese (75g)
- ½ cup full-fat Greek yogurt (120g)
- 1 tablespoon lemon juice (15ml)
- 2 tablespoons fresh dill or parsley, chopped (optional)
Instructions
- Grate zucchinis using the large holes of a box grater. Place shredded zucchini in a fine mesh strainer and sprinkle with 1 teaspoon salt. Toss and let sit for 10 minutes to draw out moisture.
- After 10 minutes, squeeze out as much liquid as possible from the zucchini using a clean dish towel or cheesecloth.
- In a large bowl, whisk the eggs. Add the squeezed zucchini, flour, garlic powder, black pepper, and a pinch of extra salt. Mix until well combined. If batter is too wet, add 1 tablespoon more flour.
- In a small bowl, combine crumbled feta, Greek yogurt, lemon juice, and chopped dill or parsley. Stir until smooth and refrigerate until serving.
- Heat olive oil in a non-stick or cast iron skillet over medium heat. Once hot but not smoking, drop heaping tablespoons of batter into the pan and flatten slightly with the back of a spoon. Fry in batches without overcrowding.
- Cook each fritter for 3-4 minutes per side until golden brown and crispy. Flip carefully and cook the other side.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- Serve warm with a generous dollop of feta dip. Optionally, sprinkle extra fresh herbs or cracked black pepper on top.
Notes
[‘Do not skip squeezing out the zucchini moisture to avoid soggy fritters.’, ‘Use a cast iron skillet for better heat retention and crispiness.’, ‘Keep oil hot but not smoking to prevent greasy or burnt fritters.’, ‘Make the feta dip ahead of time for better flavor.’, ‘Do not refrigerate leftover batter; make smaller batches instead.’, ‘Add fresh minced garlic or smoked paprika for extra flavor.’, ‘Avoid overcrowding the pan to maintain oil temperature.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 190
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
Keywords: zucchini fritters, feta dip, crispy fritters, quick snack, easy appetizer, vegetarian, Mediterranean recipe