Ingredients

For the Fritters:

• Zucchini: 1 kg
• Feta cheese: 200 g
• All-purpose flour: 150 g
• Eggs: 2
• Onion (finely chopped): 50 g
• Dill (finely chopped): 20 g
• Fresh mint leaves (finely chopped): 10 g
• Salt: 1 tsp
• Vegetable oil: 2 tbsp (for frying)

For the Sauce:

• Plain yogurt: 350 g
• Cucumber (grated): 150 g
• Fresh dill (chopped): 10 g
• Garlic (minced): 2 cloves
• Olive oil: 2 tbsp
• White wine vinegar: 1 tbsp
• Salt: 1 tsp

Prep Time, Cooking Time, and Total Time

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes

Nutritional Information (per serving, including sauce)

• Calories: ~230 kcal
• Protein: 8 g
• Carbohydrates: 16 g
• Fat: 14 g
• Fiber: 2 g

Servings

This recipe serves 4–6 people.

Steps to Prepare

1. Prepare the Zucchini

1. Wash the zucchini and grate them using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with 1 tsp of salt.
2. Let the zucchini sit for 10–15 minutes to release excess moisture.
3. Using a clean kitchen towel or paper towels, squeeze the zucchini to remove as much liquid as possible. This step is crucial for crispy fritters.

2. Make the Fritter Batter

1. In a large bowl, combine the squeezed zucchini, crumbled feta cheese, flour, eggs, chopped onion, dill, and mint. Mix well to create a cohesive batter.
2. If the mixture feels too wet, add a little more flour (1 tablespoon at a time) until the batter holds together.

3. Cook the Fritters

1. Heat vegetable oil in a large non-stick skillet over medium heat.
2. Scoop about 2 tablespoons of the batter and drop it into the skillet, flattening slightly with the back of a spoon to form a patty.
3. Cook for 3–4 minutes per side, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
4. Repeat with the remaining batter, adding more oil to the skillet as needed.

4. Prepare the Yogurt-Cucumber Sauce

1. Grate the cucumber and squeeze out any excess liquid using a clean kitchen towel or paper towels.
2. In a bowl, combine the yogurt, grated cucumber, chopped dill, minced garlic, olive oil, white wine vinegar, and salt. Mix well.
3. Refrigerate the sauce for at least 10 minutes to allow the flavors to meld.

5. Serve

1. Arrange the fritters on a platter and serve them warm, accompanied by the yogurt-cucumber sauce. Garnish with additional dill or mint if desired.

Why This Recipe is Timeless

Zucchini fritters have stood the test of time due to their simplicity, versatility, and universal appeal. Using seasonal zucchini and pantry staples, they deliver big on flavor while being incredibly easy to make. This recipe also adapts beautifully to dietary preferences, allowing for gluten-free or vegan variations.

The pairing of the fritters with a yogurt-cucumber sauce reflects a classic Mediterranean tradition of balancing savory and tangy elements in a dish. This timeless flavor profile makes zucchini fritters a go-to recipe for cooks seeking a dish that is light, fresh, and satisfying.

Tips for Making Perfect Zucchini Fritters

1. Drain the Zucchini Thoroughly: Removing excess moisture is key to achieving crispy fritters. Don’t skip this step.
2. Use Fresh Herbs: Dill and mint add brightness to the fritters, but you can substitute parsley, chives, or basil if desired.
3. Keep the Fritters Warm: If making a large batch, keep cooked fritters warm in a low oven (around 100°C or 200°F) while you finish frying the rest.
4. Experiment with Cheese: Swap feta for ricotta, goat cheese, or parmesan to customize the flavor.
5. Make It Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or chickpea flour.

FAQs

Q: Can I make these fritters in advance?
A: Yes! You can prepare the batter a few hours ahead of time and store it in the refrigerator. Cook the fritters just before serving for the best texture.

Q: Can I bake the fritters instead of frying?
A: Absolutely. Place the fritters on a parchment-lined baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 15–20 minutes, flipping halfway through.

Q: What other sauces can I serve with these fritters?
A: While the yogurt-cucumber sauce is a classic pairing, you can also serve these fritters with tzatziki, hummus, or a lemon-garlic aioli.

Q: Can I freeze the fritters?
A: Yes, cooked fritters freeze well. Let them cool completely, then store them in a single layer in a freezer-safe container for up to 3 months. Reheat in a skillet or oven.

Storage Tips

• Refrigeration: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore their crispiness.
• Freezing: Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat from frozen in an oven or skillet.
• Sauce Storage: The yogurt-cucumber sauce can be stored in the refrigerator for up to 2 days. Stir well before serving.

Conclusion

Zucchini Fritters with Feta and Yogurt-Cucumber Sauce are a testament to how simple ingredients can come together to create a dish that’s both elegant and comforting. The fritters are crispy on the outside, tender on the inside, and bursting with the vibrant flavors of fresh zucchini, salty feta, and aromatic herbs. Paired with the creamy, tangy sauce, they’re a dish that appeals to both the heart and the palate.

The timelessness of this recipe lies in its adaptability. Whether you’re serving it as a quick snack, a party appetizer, or a light main course, these fritters fit the bill. They’re also a fantastic way to celebrate seasonal produce and bring a taste of the Mediterranean to your table.

So, grab your zucchini, gather your herbs, and enjoy the process of making these delightful fritters. With their balanced flavors and versatile nature, they’re sure to become a favorite in your kitchen for years to come.