Golden-crispy zucchini fritters with a tender, herb-flecked interior that melts in your mouth—a Mediterranean-inspired appetizer that's addictively delicious. These savory pan-fried patties are perfect served warm with cooling yogurt sauce, making them an irresistible starter or snack that will disappear from your table in minutes.
⏱️45 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquickbudget-friendlyfamily
Ingredients
700 gzucchini
1.5 teaspoonsalt
2 pieceseggs
80 gall-purpose flour
150 gfeta cheese
30 gfresh dill
1 pieceonion
0.5 teaspoonblack pepper
200 mlolive oil
250 gplain yogurt
Instructions
1PREPARE THE ZUCCHINI: Wash and trim the ends from 700g of fresh zucchini, then grate them coarsely using a box grater or food processor fitted with a shredding disk. Place the grated zucchini in a colander and sprinkle with 1.5 teaspoons of salt, mixing gently to distribute evenly. Allow the zucchini to sit for 10 minutes—the salt will draw out excess moisture, which is crucial for crispy fritters. After 10 minutes, gather the zucchini in a clean kitchen towel and squeeze firmly over a bowl to remove as much liquid as possible; this step prevents soggy fritters, so don't skip it.
2COMBINE THE INGREDIENTS: In a large mixing bowl, crack 2 eggs and beat them lightly with a fork until the whites and yolks are combined. Add the squeezed zucchini to the bowl along with 80g of all-purpose flour, crumbling 150g of feta cheese directly into the mixture using your fingers. Finely mince 1 medium onion and add it to the bowl, then tear 30g of fresh dill into small pieces and stir it in. Season with black pepper to taste and mix everything together gently but thoroughly with a wooden spoon until just combined; the mixture should hold together when squeezed but not be overmixed, or the fritters may become tough.
3HEAT THE OIL: Pour 200ml of olive oil into a large, heavy-bottomed skillet or shallow sauté pan and heat it over medium-high heat for about 2-3 minutes. The oil should shimmer and ripple slightly, and a small piece of zucchini mixture dropped in should sizzle immediately and brown within 30 seconds. Use a cooking thermometer if available—the oil should reach approximately 160-170°C (320-340°F) for optimal crisping without burning. Do not let the oil smoke, as this indicates it's too hot and will produce acrid flavors.
4FORM AND FRY THE FRITTERS: Using a heaping tablespoon or ice cream scoop, carefully drop portions of the zucchini mixture into the hot oil, flattening each portion slightly with the back of the spoon to create patties about ½-inch thick and 2-3 inches in diameter. Work in batches of 4-5 fritters at a time to avoid overcrowding the pan, which would lower the oil temperature and cause them to absorb excess oil rather than fry. Fry for 3-4 minutes on the first side until the bottom is golden brown and crispy, then carefully flip with a spatula and fry for another 3 minutes until the second side is equally golden and the interior is heated through.
5DRAIN AND REST: Using a slotted spatula, transfer each cooked fritter to a paper-towel-lined plate to drain any excess oil. Rest the fritters for 2-3 minutes before serving, which allows the exterior to set and become even crispier while the interior remains tender and moist. Keep finished fritters warm by placing them on a platter in a 120°C (250°F) oven while you finish cooking the remaining batches, ensuring they stay warm and crispy when served.
6PREPARE THE YOGURT SAUCE: While the fritters are cooking, spoon 250g of plain yogurt into a small bowl and stir in 1 tablespoon of fresh lemon juice, a pinch of salt, and freshly minced fresh herbs like dill or parsley if desired. This cool, creamy sauce provides a perfect contrast to the warm, crispy fritters and balances their richness beautifully. Serve the fritters immediately while still warm and crispy, accompanied by the yogurt sauce for dipping, along with lemon wedges and fresh greens if desired for an elegant presentation.