30 minutes
Crispy zucchini fritters flavored with fresh herbs and feta cheese, served with a tangy garlic yogurt sauce.
Zucchini, shredded
0 lb
teaspoons
Black Pepper, freshly ground
to taste
Eggs, beaten
each
cups
tablespoons
Feta Cheese, crumbled
cups
Scallions, finely chopped
cups
Dill, finely chopped
cups
teaspoons
tablespoons
cups
Garlic, finely chopped
cloves
teaspoons
1. Preheat Oven and Prepare Zucchini
Preheat your oven to 250 degrees to keep your fritters warm. Shred the zucchini and place it in a colander with half a teaspoon of salt. Let it sit for about 5 minutes.
2. Drain Zucchini
Gather the drained zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This ensures that your fritters turn out crispy.
3. Mix Ingredients
Place the drained zucchini in a large mixing bowl. Add the beaten eggs and mix thoroughly. Incorporate the flour, another half teaspoon of salt, olive oil, crumbled feta cheese, chopped scallions, dill, and freshly ground black pepper into the bowl. Mix everything well until you have a uniform batter. Stir in the baking powder.
4. Fry Fritters
Heat two tablespoons of vegetable oil in a cast iron or heavy skillet over medium heat until the oil shimmers. Using a heaping tablespoon, scoop the batter into the skillet and flatten each mound to about 3/8 inch thick. Fry the fritters for about 5 to 6 minutes per batch, flipping them halfway through, until they are golden brown on both sides.
5. Drain and Keep Warm
Transfer the fritters to a plate lined with paper towels to drain any excess oil and keep them warm in the preheated oven. Continue frying the remaining batter, adding more oil to the skillet as needed.
6. Prepare Garlic Yogurt Sauce
Mix the plain yogurt, finely chopped garlic, and half a teaspoon of salt in a small bowl.
7. Serve
Serve the fritters with the garlic yogurt sauce on the side or drizzled over the top.
Addition of grated carrots, sweet potatoes, or beets to the zucchini mix.
Adding smoked paprika, cumin, coriander, or a pinch of cayenne for extra warmth and spice.
Basil, chives, or tarragon replacing dill, parsley, or mint.
Addition of tahini, cucumber, or harissa for a new sauce dimension.
Lemon or lime zest mixed into the batter or as a garnish for a fresh flavor lift.
Remove as much moisture as possible from the zucchini by salting the shreds, letting them sit, and then squeezing out the liquid for crispier fritters.
Use a non-stick skillet or cast iron for even heat, fry in batches at medium-high heat until the oil shimmers but doesn't smoke.
Season fritters with salt and pepper right after frying for enhanced flavor adherence.
Transfer cooked fritters to a wire rack over a baking sheet to keep them crisp by allowing air circulation.
Cook undisturbed until edges are golden, then flip and cook until the other side is crispy and browned.
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