Ingredients
Yogurt Sauce
- ½ cup Greek yogurt (or sour cream)
- ¼ cup feta cheese
- ½ medium lemon, juiced (about 2 Tbsp)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh dill or mint, finely chopped
- 1 clove garlic, grated
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Zucchini Fritters
- 4 medium zucchini, coarsely grated
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup all-purpose flour
- 8 oz feta cheese
- ¼ cup pine nuts, toasted
- 2 scallions, thinly sliced
- 1 large egg
- ¼ cup fresh dill, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 2 tsp fresh lemon zest (from 1 medium lemon)
- Neutral oil, for frying
- Flaky sea salt, for serving
Instructions
- Drain the zucchini. Place the grated zucchini in a colander set over a large bowl. Season with 1 tsp Kosher salt and toss well with your hands. Cover with a plate or plastic wrap and weigh down with a heavy object. Let it sit for 20-30 minutes to draw out excess moisture.
- Make the yogurt sauce. In a medium bowl, whisk together Greek yogurt, ¼ cup feta cheese, lemon juice, olive oil, chopped dill or mint, grated garlic, ½ tsp Kosher salt, and black pepper. Stir well, taste, and adjust seasoning as needed. Refrigerate until ready to serve.
- Squeeze out excess water. Transfer zucchini to a large kitchen towel and squeeze firmly to remove any remaining liquid. Place dried zucchini in a large mixing bowl.
- Prepare the fritter mixture. Add flour, crumbled feta cheese, toasted pine nuts, sliced scallions, egg, chopped dill, chopped mint, and lemon zest to the zucchini. Mix thoroughly with hands or a spatula, keeping some larger chunks of feta for texture.
- Cook the zucchini fritters. Choose between deep frying or pan frying:
- For deep frying, heat neutral oil in a pan to 375°F (190°C) until it reaches about 2 inches depth. Shape mixture into 2-inch long oblong fritters and fry in batches for 1-2 minutes, turning to brown evenly. Drain on paper towels and season with flaky sea salt.
- For pan frying, heat neutral oil in a pan about ½-inch deep over medium-high heat. Shape mixture into 2-inch round fritters about ¼-½ inch thick. Fry for 2-3 minutes per side until golden and crispy. Drain on paper towels and sprinkle with flaky sea salt. - Garnish and serve. Transfer fritters to a serving dish and serve warm with the prepared yogurt sauce, additional fresh dill or mint, and lemon wedges. Enjoy your flavorful zucchini fritters!
Notes
- Pressing and squeezing the zucchini is crucial to avoid soggy fritters.
- You can deep fry for extra crispiness or pan fry for a lighter version.
- Use fresh herbs like dill and mint for vibrant flavor.
- Serve immediately for the best texture and flavor.
- Leftover fritters can be reheated in a skillet to restore crispiness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
