Description
Crispy on the outside and tender inside, these Greek zucchini fritters are packed with fresh herbs and tangy feta. They make a flavorful appetizer or light meal with a classic Mediterranean touch.
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
2 tablespoons fresh mint, chopped
3/4 cup feta cheese, crumbled
1 egg
1/2 cup flour or breadcrumbs
Olive oil for frying
Instructions
- Grate the zucchini using a medium grater and place it in a large bowl. Sprinkle with salt, mix gently, and let sit for 10–15 minutes to release moisture.
- Transfer the zucchini to a clean towel or cheesecloth and squeeze thoroughly to remove excess liquid.
- Return the drained zucchini to a bowl and add green onions, dill, mint, feta cheese, egg, flour, and black pepper. Mix until well combined. Add more flour if needed to help the mixture hold together.
- Shape the mixture into small, flat patties.
- Heat olive oil in a frying pan over medium heat and fry the patties for 3–4 minutes on each side until golden and crispy.
- Transfer to paper towels to absorb excess oil and serve warm.
Notes
Squeeze zucchini thoroughly to avoid soggy fritters.
Substitute feta with another soft cheese for a milder flavor.
Use gluten-free flour or breadcrumbs for a gluten-free option.
For a lighter version, bake at 200°C (400°F) until golden, flipping halfway.
Store leftovers in the refrigerator for up to 3 days and reheat in a pan or oven.
Freeze cooked fritters and reheat directly from frozen in the oven.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
