Served with a pungently, garlicky yogurt sauce, these utterly delicious Zucchini Fritters with Feta are a perfect way to use up some summer squash. Full of fresh dill, chives, garlic, scallions and loads of zucchini, they make the best appetizer, snack, or light meal.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 12fritters
Ingredients
2lbszucchiniabout 4 medium
kosher salt
1large egg
1/2cupcrumbled feta
4scallions (green onions)white and light green parts only, finely sliced
2medium garlic clovesgrated or minced
2tablespoonsminced fresh dill
2tablespoonsminced chives
1/4tspground black pepper
1/4cupall-purpose flour
1/2teaspoonbaking powder
4-6Tbspolive oildivided
Optional Garlic Yogurt Sauce
1cupfull-fat greek yogurt
1garlic clovegrated or minced
2tablespoons lemon juice
pinch of salt
Instructions
Adjust an oven rack to the middle position and heat the oven to 200 degrees.
Place the grated zucchini in a sieve over a bowl, and mix with 1/2 teaspoon salt. Allow to drain and soften for about 10 minutes, then use a fork or spoon to push out more liquid. Transfer the drained zucchini to a kitchen towel, and squeeze out all of the remaining liquid.
Whisk the egg in a large mixing bowl. Add the feta, scallions, garlic, dill, chives, drained zucchini, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix with a fork to combine. Sprinkle the flour and baking powder over the zucchini mixture and stir until fully incorporated.
Place a large skillet (preferably cast iron) or other heavy skillet over medium heat. Add 2 tablespoons of oil and heat until shimmering but not smoking. Scoop a scant 1/4 cup of the batter (or about 3 tablespoons) onto the hot pan. Add 4 or 5 more fritters, depending on the size of your pan. I can usually fit about 6 small fritters at a time. Flatten them gently with a spatula. Fry until golden on one side, about 2 to 3 minutes, then turn and fry again until golden on other side, about 2 more minutes. Reduce heat to low, and fry the fritters for another 3 to 4 minutes a side, flipping as often as necessary.
Transfer to a plate lined with paper towels, and keep warm in oven. Add a little more oil to the pan to fry remaining batter. If necessary, place fritters in oven to keep warm. TIP: Place the fritters on a wire cooling rack set over a sheet pan before placing in oven to keep warm — this will keep them nice and crispy.
Yogurt sauce; Mix all ingredients in a medium bowl. Taste and add a bit more salt or lemon juice, if necessary.
Serve the fritters hot or at room temperature with garlicky yogurt sauce on the side, if using.
Notes
To Store
Store: Store any leftover zucchini fritters in an airtight container lined with paper towel for up to 5 days in the fridge.
Freeze: Once fritters are completely cooled, place them on a baking sheet in a single layer. Place in the freezer until completely solid then transfer the zucchini fritters to a freezer-safe bag or container and freeze for up to 2 months. When ready use, thaw in the fridge overnight.
Reheat: To reheat, spread the fritters in a single layer on a sheet pan and place in a 400ºF oven for 15 minutes or until heated through.