Description
These crispy Greek zucchini fritters are packed with fresh herbs and tangy feta, delivering a golden, flavorful bite in every piece. Perfect as an appetizer or light meal served with a dip or lemon.
Ingredients
- 4 medium zucchini (about 700 g), grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, finely chopped
- 1/4 cup fresh dill, chopped (15 g)
- 2 tablespoons fresh mint, chopped
- 3/4 cup feta cheese, crumbled (150 g)
- 1 egg
- 1/2 cup flour or breadcrumbs (60 g)
- Olive oil for frying
Instructions
- Wash and grate the zucchini using a medium grater and place in a large bowl.
- Sprinkle salt over the zucchini, mix gently, and let sit for 10–15 minutes to release moisture.
- Transfer zucchini to a clean towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
- Place squeezed zucchini in a bowl and add feta, herbs, green onions, egg, and flour. Mix until evenly combined.
- If the mixture is too wet, add a bit more flour until it holds together when pressed.
- Form small portions into flat, even-sized patties.
- Heat olive oil in a pan over medium heat.
- Cook fritters for 3–4 minutes on each side until golden brown and crispy.
- Transfer to paper towels to drain excess oil.
- Serve warm with your favorite dip or a squeeze of lemon.
Notes
- Make sure to squeeze zucchini thoroughly to achieve crispiness.
- You can substitute breadcrumbs for flour for a lighter texture.
- Serve with tzatziki, yogurt dip, or lemon wedges.
- Store leftovers in the fridge for up to 2 days and reheat in a pan.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
