Crispy Zucchini Fritters
Golden, crispy fritters packed with grated zucchini, herbs, and feta — a perfect way to use up summer's most prolific vegetable.
Details
Ingredients
- 3 medium zucchini (about 500g), grated
- 1 tsp salt (for drawing out moisture)
- 1/3 cup all-purpose flour
- 2 large eggs
- 1/2 cup feta cheese, crumbled
- 3 green onions, sliced
- 2 tbsp fresh dill, chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 3 tbsp olive oil for frying
- Yogurt and lemon wedges, for serving
Instructions
- 1
Toss grated zucchini with salt and let sit for 10 minutes. Squeeze out as much moisture as possible using a clean towel — this is the most critical step.
- 2
Combine the squeezed zucchini with flour, eggs, feta, green onions, dill, garlic, and pepper.
- 3
Heat olive oil in a skillet over medium heat. Drop heaping tablespoons of batter and flatten slightly.
- 4
Cook for 3-4 minutes per side until deeply golden and crispy.
- 5
Serve with yogurt and lemon wedges.
About This Recipe
Few summer delights capture the essence of Mediterranean home cooking quite like a perfectly golden zucchini fritter. Known as *kolokithokeftedes* in Greek cuisine or similar variations across the Levant, these crispy patties are a testament to the region's resourceful and flavorful approach to seasonal bounty. What elevates a simple zucchini fritter from good to unforgettable is the meticulous preparation of the star ingredient: proper moisture extraction. Grating and salting the zucchini, then rigorously squeezing out excess liquid, is the fundamental technique that ensures a non-soggy interior and a gloriously crisp exterior when pan-fried. The vibrant combination of fresh dill, piquant feta, and sharp green onions provides a bright, herbaceous counterpoint to the zucchini's mild sweetness, making each bite burst with flavor. While humble in origin, these fritters are incredibly versatile, often served as part of a vibrant mezze platter or as a light main. For an authentic experience, pair them with a cooling dollop of plain yogurt, brightened with a squeeze of fresh lemon, or even a garlicky tzatziki for an extra layer of Mediterranean flair.
Tips & Tricks
- • To achieve truly crispy fritters, the most crucial step is thoroughly squeezing out excess moisture from the grated zucchini. After salting, let it sit for 10-15 minutes, then wrap it in a clean kitchen towel or cheesecloth and wring out as much liquid as possible – this prevents soggy fritters and ensures a better texture.
- • For a different flavor profile, consider swapping dill for fresh mint or parsley, or adding a pinch of dried oregano. You can also replace feta with crumbled goat cheese for a creamier, tangier fritter, or a hard grating cheese like Parmesan.
- • These fritters are best enjoyed fresh from the pan, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a dry skillet over medium heat or in a toaster oven for 5-7 minutes to restore their crispiness.
- • Beyond the classic yogurt and lemon pairing, these fritters are excellent with a side of homemade tzatziki, a vibrant tomato salad, or as a flavorful component of a larger mezze spread. They also make a fantastic appetizer or light lunch when served with a simple green salad.
Nutrition Facts
Per serving (approximate)