Zucchini Fritters with Feta (Printable)

Golden zucchini pancakes with crumbled feta and a cooling yogurt-mint sauce; quick, savory, ideal for sharing.

# Components:

→ Zucchini fritters

01 - 2 medium zucchini, grated (about 14 oz / roughly 3 cups), squeezed dry
02 - 1 teaspoon salt
03 - 2 large eggs
04 - 3.5 oz feta cheese, crumbled
05 - 3 spring onions, 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 plain Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and black pepper, to taste

# Directions:

01 - Place the grated zucchini in a colander, sprinkle with the teaspoon of salt, and let sit for 10 minutes. Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly until most liquid is expelled.
02 - In a large bowl, combine the drained zucchini, eggs, crumbled feta, sliced spring onions, minced garlic, chopped parsley, and black pepper. Fold gently to distribute ingredients evenly.
03 - Add the flour and baking powder to the zucchini mixture and stir until just combined; the batter should be thick yet moist.
04 - Warm 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
05 - Spoon approximately 2 tablespoons of batter per fritter into the skillet, flattening each slightly 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 plate lined with paper towels to remove excess oil. Continue frying remaining batter in batches.
07 - Combine Greek yogurt, chopped mint, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper in a small bowl. Stir until smooth and adjust seasoning to taste.
08 - Arrange fritters warm on a serving platter and present with the yogurt mint sauce. Serve immediately.

# Expert Advice:

01 -
  • The salty punch of feta against cool mint yogurt is a game-changer you didnt see coming.
  • These fritters are simple enough for a weeknight but impressive enough for guests.
02 -
  • If the zucchini isn’t drained well, the batter turns soggy and the fritters won’t crisp up—trust me, I learned this the hard way.
  • Adding the lemon juice to the sauce just before serving keeps the flavors lively and fresh.
03 -
  • Always taste the batter before frying; adjusting seasoning here makes all the difference later.
  • A little extra mint in the sauce brings out the freshness—don’t be shy about adding more herbs to suit your mood.
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