If you’re looking to brighten up your mealtime with something irresistibly crisp, savory, and bursting with fresh flavors, then this Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe is exactly what you need. These golden fritters are a delightful mix of tender zucchini, tangy feta, and fragrant herbs, perfectly complemented by a cool, zesty yogurt sauce with lemon and dill. Whether as a snack, appetizer, or a side dish, this recipe promises a mouthwatering experience that’s easy to love and even easier to make.
Ingredients You’ll Need
You only need a handful of simple ingredients to bring this recipe to life, but each one plays an essential role. From the moisture-rich zucchini that forms the base, to the sharp feta that adds creaminess and tang, every component works together to create crispy fritters that are packed with flavor and texture.
- Zucchinis (2 medium): The star ingredient, grated and moisture-drained to ensure crispy fritters.
- Salt (1 teaspoon): Draws out excess moisture from the zucchini for a perfect texture.
- Feta cheese (1/2 cup): Adds creamy, salty richness that balances the zucchini’s freshness.
- All-purpose flour (1/4 cup): Helps bind the mixture together so fritters hold their shape.
- Parmesan cheese (1/4 cup): Provides a nutty, savory depth of flavor.
- Eggs (2 large): Essential for binding and adding richness to the batter.
- Green onions (1/4 cup, chopped): Infuses a fresh, mild bite into every fritter.
- Garlic powder (1 teaspoon): Elevates flavor with subtle garlic warmth.
- Black pepper (1/2 teaspoon): Adds a gentle kick for balance.
- Paprika (1/4 teaspoon): Offers a hint of smoky spice without overpowering.
- Olive oil: For frying, ensuring a golden, crispy finish on each fritter.
- Greek yogurt (1 cup): For the creamy lemon-dill sauce that brightens the dish.
- Lemon juice (1 tablespoon): Adds refreshing acidity to the sauce.
- Fresh dill (1 tablespoon): Chopped to infuse the yogurt sauce with vibrant herbaceous notes.
- Salt and pepper: To season the yogurt sauce to perfection.
How to Make Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe
Step 1: Grate and Salt the Zucchini
Start by grating your zucchinis using a box grater or food processor. Freshly grated zucchini holds so much potential for crispness, but first, sprinkle it with salt and let it sit for 10 minutes. This crucial step draws out excess water that would otherwise make your fritters soggy. Trust me, your patience here will pay off big time.
Step 2: Squeeze Out Excess Moisture
Once the zucchini has rested, grab a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This might seem tedious, but it guarantees those fritters will be crispy and not waterlogged. You’ll be amazed how much liquid the zucchini releases—definitely don’t skip this!
Step 3: Mix the Fritter Batter
Now comes the fun part. Combine your drained zucchini with the crumbled feta, flour, grated Parmesan, eggs, chopped green onions, garlic powder, black pepper, and paprika. Mix everything until thoroughly combined. The batter will be thick, cozy, and bursting with flavor.
Step 4: Heat the Olive Oil
Set a large skillet over medium heat and pour in about 2 tablespoons of olive oil. This oil not only prevents sticking but also helps you achieve that gorgeously golden crust on the fritters. You’ll likely need to add more oil between batches, so keep an eye on your pan.
Step 5: Form and Fry the Fritters
Scoop roughly 2 tablespoons of mixture and gently form each into a compact patty. Carefully place them in the hot oil, working in batches so they aren’t overcrowded. Fry each side for about 3 to 4 minutes until your fritters are wonderfully golden brown and crispy all over. Hearing that satisfying sizzle is one of the best parts!
Step 6: Prepare the Lemon-Dill Yogurt Sauce
While the fritters are frying, whisk together Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper in a small bowl. This vibrant sauce is the perfect partner, cutting through the richness of the fritters with a fresh, tangy brightness.
Step 7: Drain and Serve
Once cooked, transfer the fritters to a paper towel-lined plate to drain off any excess oil. Serve them warm alongside generous dollops of your lemon-dill yogurt sauce. You’ll want to dip every bite!
How to Serve Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe
Garnishes
Sprinkle additional fresh dill or finely chopped green onions over your fritters for a pop of color and an extra fresh note. A few lemon wedges on the side invite guests to squeeze on a hint more citrusy brightness if they please. This little touch makes your presentation feel both inviting and vibrant.
Side Dishes
These fritters are wonderfully versatile and pair well with a variety of sides. A crisp green salad or a bed of lightly dressed arugula adds great freshness, while a side of roasted potatoes or grilled vegetables can help make this dish more filling. For a Mediterranean vibe, try serving with warm pita bread and olives.
Creative Ways to Present
For a party or casual gathering, arrange your fritters on a large platter with small bowls of the lemon-dill yogurt sauce scattered around for easy dipping. You can also pile them high in a sandwich, adding fresh cucumbers, tomatoes, and a smear of the yogurt sauce for a delicious handheld meal. The possibilities with this Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe are truly endless!
Make Ahead and Storage
Storing Leftovers
If you have any fritters left over (though I doubt you will), store them in an airtight container in the refrigerator. They will keep nicely for up to 3 days, maintaining a good amount of their crispness if you reheat them properly.
Freezing
You can freeze these fritters after they’ve cooled completely. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They’re great for up to 1 month. When ready to enjoy, bake or pan-fry them directly from frozen for best results.
Reheating
The best way to reheat these fritters is in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crisp again. Avoid microwaving as that can make them soggy and less appetizing.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend or almond flour to keep the fritters just as tasty and crispy. Be sure to check that your flour blends are suitable for frying.
What if I don’t like feta cheese?
You can substitute feta with ricotta or goat cheese for a milder flavor. Each will bring a different texture and creaminess but still complement the zucchini beautifully.
Is the lemon-dill yogurt sauce necessary?
While optional, the lemon-dill yogurt sauce adds a fresh, tangy counterpoint to the rich, crispy fritters. It really lifts the dish and makes every bite more vibrant. If you’re short on time, sour cream or tzatziki can be great alternatives.
Can I bake the fritters instead of frying?
Yes, you can bake them at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway through. They won’t be as crispy but still delicious and lighter.
How do I know when the zucchini has enough moisture squeezed out?
After squeezing, the zucchini should feel quite dry and compact, not wet or dripping. If water is still pooling when you press the mixture together, try squeezing out a bit more moisture to keep fritters crisp.
Final Thoughts
I can’t recommend this Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe enough! It’s a crowd-pleaser that comes together quickly and delivers big on flavor and texture. Whether you’re cooking for your family or entertaining friends, these fritters bring a fresh, delicious twist to your table that everyone will love. So grab your zucchini and get cooking — I promise these fritters will become a new favorite in your recipe collection!
Print
Zucchini and Feta Fritters with Lemon-Dill Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 fritters (serves 4)
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Zucchini and Feta Fritters are a delicious and crispy appetizer or side dish, featuring grated zucchini combined with tangy feta, Parmesan cheese, and aromatic spices. Pan-fried to golden perfection and optionally served with a refreshing Greek yogurt and dill sauce, these fritters are a delightful way to enjoy fresh vegetables with Mediterranean-inspired flavors.
Ingredients
For the Fritters:
- 2 medium zucchinis (about 1 lb), grated
- 1 teaspoon salt
- 1/2 cup feta cheese, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Olive oil, for frying (about 2 tablespoons per batch)
For the Yogurt Sauce (Optional):
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (or parsley), chopped
- Salt and pepper, to taste
Instructions
- Grate the Zucchini: Using a box grater or food processor, grate the zucchinis.
- 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, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from the zucchini.
- Combine Ingredients: In a large mixing bowl, combine the drained zucchini, feta cheese, flour, Parmesan cheese, eggs, green onions, garlic powder, black pepper, and paprika. Mix until well combined.
- Heat Olive Oil: In a large skillet, heat about 2 tablespoons of olive oil over medium heat.
- Form Fritters: Scoop about 2 tablespoons of the zucchini mixture and form it into a patty. Repeat with the remaining mixture.
- Fry the Fritters: Place the patties in the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed between batches.
- Combine Sauce Ingredients: In a small bowl, mix together the Greek yogurt, lemon juice, fresh dill, salt, and pepper until well combined.
- Plate the Fritters: Transfer the cooked fritters to a paper towel-lined plate to absorb excess oil.
- Serve with Sauce: Serve warm with the yogurt sauce on the side for dipping.
Notes
- Make sure to squeeze out excess moisture from the zucchini well to ensure crispy fritters.
- You can substitute parsley for dill in the yogurt sauce if desired.
- The yogurt sauce is optional but adds a nice tangy complement to the savory fritters.
- Fritters are best served fresh and warm for maximum crispiness.
- Leftover fritters can be refrigerated and reheated in a skillet or oven for best results.
