Zucchini feta fritters with yogurt-dill dip

Crispy on the outside, tender and tangy within — these feta-loaded zucchini fritters come together fast and pair with a cool yogurt-dill dip that takes 30 seconds to stir up.

25 mineasyMediterraneanvegetarian

Prep

15 min

Cook

10 min

Total

25 min

Ingredients

4servings

3 medium zucchini
1 ½ tsp kosher salt
100 g feta cheesecrumbled
2 large eggs
4 scallionsthinly sliced
15 g fresh dillroughly chopped, divided
10 g fresh mint leavesfinely chopped
2 garlic clovesminced
60 g all-purpose flour
½ tsp black pepper
1 medium lemon
180 g plain Greek yogurt
60 ml olive oil

Steps

1
Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp of the kosher salt and let sit for 5 minutes — the salt will draw out moisture and you'll see liquid pooling at the bottom of the bowl.
Tip: Don't skip the salting step. Wet zucchini makes soggy fritters.
2
Transfer the salted zucchini to a clean kitchen towel, wrap it up, and squeeze firmly over the sink until barely any liquid drips out. You'll remove a surprising amount of water — wring it like you mean it. Return the dry zucchini to the bowl.
Tip: This is the single most important step for crispy fritters. Get as much water out as you can.
3
While the zucchini drains, make the dip: in a small mixing bowl, stir together the Greek yogurt, roughly one-third of the chopped dill (about 5g), the juice of half the lemon, and the remaining ½ tsp kosher salt. Taste and adjust. Set aside.
4
To the squeezed zucchini, add the crumbled feta, eggs, scallions, remaining dill, mint, minced garlic, flour, and black pepper. Stir until just combined — you want a thick, shaggy batter that holds together when scooped.
Tip: Don't overmix — a few lumps of feta are a good thing. They'll get melty and golden inside the fritters.
5
Heat the olive oil in a 30cm skillet over medium-high heat until it shimmers and a tiny bit of batter sizzles on contact, about 1-2 minutes. Scoop roughly 60ml (¼ cup) mounds of batter into the skillet, gently flattening each to about 1cm thick with the back of the spatula. Cook in batches of 4-5 fritters, leaving space between them.
6
Fry until the undersides are deep golden brown and the edges look lacy and crisp, about 2-3 minutes. Flip and cook the second side until equally golden and the center feels set when gently pressed, another 2-3 minutes. Transfer to a plate and repeat with remaining batter.
Tip: Resist the urge to press down on them after flipping — let the heat do the work.
7
Cut the remaining lemon half into wedges. Serve the fritters hot with the yogurt-dill dip alongside and lemon wedges for squeezing over the top.
Tip: Leftovers keep in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore the crispiness — the microwave will make them soggy.