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Greek Zucchini Fritters Recipe

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4.2 from 9 reviews

These Greek Zucchini Fritters are crispy, flavorful pancakes packed with fresh herbs, feta, and a touch of parmesan. Made with grated zucchini, breadcrumbs, semolina, and eggs, they’re pan-fried to golden perfection and perfect as an appetizer or light lunch served with lemon wedges and tzatziki or Greek yogurt.

  • Total Time: 50 minutes
  • Yield: Serves 5

Ingredients

For the Fritters:

  • 5–6 zucchinis (2 3/4 pounds), grated
  • Salt, for salting zucchini and seasoning
  • 3 tablespoons breadcrumbs
  • 5 tablespoons all-purpose flour
  • 3 tablespoons semolina flour
  • 1 teaspoon baking powder
  • 1/4 cup finely chopped dill
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped green onions
  • 2 eggs, lightly whisked
  • 3 1/2 ounces feta cheese, crumbled
  • 1/4 cup grated parmesan cheese (optional)
  • Black pepper, to taste
  • Extra virgin olive oil, for frying

For Serving:

  • Lemon wedges
  • Tzatziki or Greek yogurt

Instructions

  1. Salt the zucchini: Place the grated zucchini into a strainer and sprinkle with 1 teaspoon of salt. Mix well and leave it for 30 minutes to allow excess juices to be released.
  2. Squeeze out moisture: After 30 minutes, firmly squeeze the zucchini with your hands to remove any remaining water and transfer it to a large mixing bowl.
  3. Make the dough: Add breadcrumbs, all-purpose flour, semolina flour, baking powder, chopped dill, chopped mint, green onions, lightly whisked eggs, crumbled feta, parmesan cheese (if using), and a pinch of salt and black pepper to the zucchini. Mix thoroughly until all ingredients are combined. If the mixture feels too wet, add a little more flour to bind.
  4. Heat the oil: Pour extra virgin olive oil into a shallow, wide pan and heat it over medium-high heat until very hot but not smoking.
  5. Fry the fritters: Using a spoon, add spoonfuls of the zucchini mixture into the hot oil. Shape them to roughly round, pancake-like shapes by leveling with the back of the spoon. Fry in batches, about 4 fritters per batch, to avoid overcrowding the pan. Cook each side for 3 to 4 minutes or until golden brown and crispy. Add more oil if needed between batches.
  6. Drain excess oil: Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.
  7. Serve: Serve the zucchini fritters hot or at room temperature with lemon wedges and a side of tzatziki or Greek yogurt for dipping.

Notes

  • Salting the zucchini in advance is key to removing excess water which helps the fritters hold together better and fry evenly.
  • If the batter is too loose, gradually adding more flour will help create a firmer consistency for frying.
  • You can substitute fresh herbs based on availability, but dill and mint provide the classic Greek flavor.
  • Use a neutral or light olive oil for frying as extra virgin olive oil has a lower smoke point but is traditional for Greek cooking.
  • These fritters can be enjoyed warm or at room temperature, making them perfect for parties or meal prep.
  • Optionally add grated parmesan for extra richness but it can be omitted for a milder feta-centric flavor.
  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Lunch
  • Method: Frying
  • Cuisine: Greek

Find it online: https://avascooking.com/greek-zucchini-fritters-recipe/