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Zucchini and Feta Fritters — warmandrosy.com

Zucchini + Feta Fritters with Spiced Greek Yogurt

  • Author: Maggie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings

Ingredients

Fritters:
1 lb zucchini, shredded with a box grater or food processor (about 3 cups, from 3 medium zucchini)
3/4 tsp salt, divided
1/4 cup + 1 tbsp flour (I like to use spelt, but whole wheat or all-purpose work, too)
1/2 cup feta cheese, crumbled
1 clove garlic, peeled and minced
2 tbsp fresh herbs (mint, chives, basil, parsley and/or cilantro)
2 eggs
1/4 cup extra virgin olive oil, for pan-frying
 
Yogurt Dip:
1/3 cup greek yogurt
1/4 tsp ground cumin
1/4 tsp ground coriander
Pinch of salt and pepper

Instructions

  1. Place shredded zucchini in a large bowl and mix with 1/2 tsp of the salt. Set aside for a few minutes to allow the salt to draw out the moisture. Wrap zucchini in a large dish towel and wring out as much liquid as you can.
  2. In a large bowl (you can use the same bowl in which the zucchini rested, wiped dry), mix together drained zucchini, remaining 1/4 tsp salt, flour, feta, garlic, herbs and eggs. Stir until combined. The batter will still be fairly wet, like a pancake batter, but it if seems very loose, mix in another tablespoon or two of the flour.
  3. Heat the olive oil in a large skillet over medium heat. Drop batter by the large spoonful (about 2 tablespoons) into the skillet, flattening slightly to allow the fritters to cook evenly. Work in batches so you don’t overcrowd the skillet. Fry until golden brown, about 3 minutes per side, checking after a minute to ensure they aren’t browning too quickly. Adjust the heat if necessary. Transfer to a platter lined with a towel.
  4. Meanwhile, make the yogurt dip. In a small bowl, combine yogurt, cumin coriander, salt and pepper. 
  5. Serve fritters with yogurt on the side and a sprinkling of herbs and flaky salt on top. Enjoy!

Notes

If making in advance, allow the fritters to cool completely before storing in the fridge. Reheat on a baking sheet in a 350° oven for 5-10 minutes.