Introduction 📜
These Greek Zucchini Fritters are golden, crisp, and packed with flavor. Featuring fresh herbs, tender zucchini, and crumbled feta cheese, they strike the perfect balance between creamy and crunchy. Served with a tangy garlic yogurt sauce, this vegetarian appetizer brings a taste of the Mediterranean to your table. Ideal for brunches, appetizers, or light lunches, they are a simple yet elegant dish that’s as delicious as it is satisfying.
Nutrition Information 🧬
Calories: 289
Protein: 10g
Carbohydrates: 18g
Fat: 20g
Sodium: 430mg
Fiber: 2g
Quick Facts 📊
Cuisine: Greek
Prep Time: 30 min
Cook Time: 30 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store leftover fritters in an airtight container for up to 3 days.
Freezing: Fritters can be frozen on a tray, then transferred to a container. Freeze for up to 2 months.
Reheating: Reheat in a 375°F oven for 8–10 minutes to maintain crispness.
Serving Suggestions 🍽️
Serve with a crisp cucumber salad or lemon-roasted potatoes. For a light meal, pair with a chickpea salad or lentil soup. A side of warm pita bread also complements the fritters well.
Recipe Origins 📜
These fritters are inspired by the traditional Greek dish “kolokithokeftedes,” commonly found in tavernas throughout Greece. They celebrate the use of fresh summer zucchini, herbs, and tangy sheep’s milk feta—a classic combination in Greek cuisine.
Common Mistakes ❌
Not draining zucchini well: Excess moisture leads to soggy fritters.
Skipping the chilling step: Cold patties hold their shape better during cooking.
Using too much oil: Shallow frying in batches gives the best results without greasiness.
Recipe Variations 🔄
Vegan Option: Use a vegan feta alternative, plant-based yogurt, and flaxseed “eggs.”
Gluten-Free Option: Substitute panko with gluten-free breadcrumbs.
Low-Carb Option: Use almond flour or ground flaxseed in place of panko.
Frequently Asked Questions 🔍
Can I use a different cheese?
Yes, you can substitute feta with crumbled goat cheese or a firm ricotta salata.
Can these be made in advance?
Yes. You can form the patties ahead and refrigerate them up to 4 hours before cooking.
Can I bake instead of fry?
Yes, bake at 400°F for about 20–25 minutes, flipping halfway through, until golden.
Do they work with yellow squash?
Absolutely. Yellow summer squash can be used in place of zucchini for a slightly sweeter flavor.
Ingredients
- For the Garlic Yogurt
- 1 cup plain whole-milk Greek-style yogurt
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 garlic clove, finely grated
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- For the Zucchini Fritters
- 2 pounds zucchini
- 1 teaspoon kosher salt, divided
- 2 large eggs
- 3 scallions, thinly sliced
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 3/4 cups crumbled feta cheese (about 7 ounces)
- 1 1/2 cups panko breadcrumbs, divided
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil, divided
- Optional Garnishes
- Capers
- Fresh dill sprigs
- Chopped fresh tomatoes
Instructions
Step 1
Prepare the garlic yogurt: In a medium bowl, mix yogurt with lemon zest, lemon juice, garlic, salt, and black pepper. Cover and let rest at room temperature for 1 hour.
Step 2
Grate the zucchini using the large holes of a box grater. Toss with 1/2 teaspoon salt and place in a colander to drain for 10–15 minutes. Wrap zucchini in a clean towel and squeeze out excess moisture.
Step 3
In a large bowl, beat the eggs. Stir in scallions, dill, parsley, and mint. Add zucchini, feta, 1 cup of panko, remaining 1/2 teaspoon salt, and black pepper. Mix until evenly combined.
Step 4
Shape the mixture into 12 patties (about 3 1/4 ounces each) and place on a baking sheet. Refrigerate uncovered for 30 minutes.
Step 5
Preheat oven to 200°F. Place a wire rack inside a baking sheet. Place remaining 1/2 cup panko in a shallow dish. Coat both sides of each patty in panko, pressing gently.
Step 6
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook 3 patties at a time until golden and crispy on both sides, 2–3 minutes per side. Transfer to prepared baking sheet and keep warm in the oven. Repeat with remaining patties, adding more oil as needed.
Step 7
Serve fritters warm with garlic yogurt. Garnish with capers, dill sprigs, and chopped tomatoes if desired.
