Description
These Zucchini and Feta Fritters are crispy, flavorful patties made from fresh grated zucchini, crumbled feta, Parmesan cheese, and aromatic seasonings. Fried to golden perfection and served with a tangy Greek yogurt sauce infused with lemon and fresh dill, they make a delicious appetizer or light meal that’s easy to prepare and full of Mediterranean-inspired flavors.
Ingredients
Scale
For the Fritters:
- 2 medium zucchinis (about 1 lb), grated
- 1 teaspoon salt, for drawing out moisture
- 1/2 cup feta cheese, crumbled
- 1/4 cup all-purpose flour, for binding
- 1/4 cup grated Parmesan cheese, for extra flavor
- 2 large eggs, for binding
- 1/4 cup green onions, chopped, for freshness
- 1 teaspoon garlic powder, for flavor
- 1/2 teaspoon black pepper, to taste
- 1/4 teaspoon paprika, for a hint of spice
- Olive oil, for frying
For the Yogurt Sauce (Optional):
- 1 cup Greek yogurt, for creaminess
- 1 tablespoon lemon juice, for acidity
- 1 tablespoon fresh dill (or parsley), chopped, for flavor
- Salt and pepper, to taste
Instructions
- Grate the Zucchini: Using a box grater or food processor, grate the zucchinis into fine shreds to prepare for the fritter mixture.
- Salt the Zucchini: Place the grated zucchini in a bowl, sprinkle with 1 teaspoon salt, and let it sit for about 10 minutes to draw out excess moisture.
- Squeeze Out Moisture: After 10 minutes, take a clean kitchen towel or cheesecloth and firmly squeeze the grated zucchini to remove as much liquid as possible, ensuring the fritters hold together well.
- Combine Ingredients: In a large mixing bowl, mix the drained zucchini, crumbled feta, all-purpose flour, grated Parmesan cheese, eggs, chopped green onions, garlic powder, black pepper, and paprika until fully incorporated into a uniform batter.
- Heat Olive Oil: Heat approximately 2 tablespoons of olive oil in a large skillet over medium heat, preparing the pan for frying.
- Form Fritters: Scoop about 2 tablespoons of the zucchini mixture and shape it into a compact patty. Repeat until all the mixture is used.
- Fry the Fritters: Carefully place the patties in the hot olive oil in batches to avoid overcrowding. Fry each side for 3-4 minutes until golden brown and crispy, adding additional oil as needed between batches.
- Combine Sauce Ingredients: In a small bowl, mix together the Greek yogurt, lemon juice, freshly chopped dill, and salt and pepper to taste until smooth and well blended, creating a refreshing dipping sauce.
- Plate the Fritters: Transfer the fried fritters to a plate lined with paper towels to absorb any excess oil, keeping them crisp.
- Serve with Sauce: Serve the zucchini fritters warm alongside the yogurt sauce for dipping, enhancing each bite with creamy tanginess.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy fritters.
- You can substitute the feta cheese with goat cheese for a creamy twist.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- The yogurt sauce is optional but adds a delightful tangy contrast to the savory fritters.
- Leftover fritters can be reheated in a skillet or oven to retain their crispiness.
