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
Scale
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.
