- Appetizer
- Side
- Greek
- Stovetop
Ingredients
For the fritters
- 1 1/2 lb
zucchini (about 3 medium), coarsely grated
- 1 tsp
salt
- 4
scallions, thinly sliced
- 4 oz
feta, crumbled
- 1/4 cup
fresh dill, chopped
- 2
eggs, lightly beaten
- 1/2 cup
all-purpose flour
- 1/2 tsp
baking powder
- 1/2 tsp
black pepper, freshly ground
- 1/2 cup
olive oil, for frying
3 tbsp in step 5, 5 tbsp in step 6
For the lemon-garlic yogurt
- 1 cup
plain Greek yogurt
- 1 clove
garlic, finely grated
- 1 tbsp
lemon juice, freshly squeezed
- 1 tsp
lemon zest
- 1 tbsp
olive oil
salt, to taste
- Vegetarian
Contains milk (feta, plain Greek yogurt), eggs (eggs) and wheat (all-purpose flour).
Worked out from the ingredients.
Steps
- Step 1
Grate the zucchini on the large holes of a box grater into a colander set over a bowl or in the sink. Toss with the 1 teaspoon salt and let sit 15 minutes to draw out the water.
15 min, hands-off
- 1 1/2 lb zucchini (about 3 medium)
- 1 tsp salt
- Step 2
Meanwhile, stir together the yogurt, grated garlic, lemon juice, lemon zest and 1 tablespoon olive oil in a small bowl. Season with salt to taste and refrigerate until serving.
5 min
- 1 cup plain Greek yogurt
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- salt
- Step 3
Working in handfuls, squeeze the zucchini hard over the sink to force out as much liquid as you can, then transfer to a dry bowl. You should end up with about 2 cups of squeezed zucchini; it should feel almost dry. This step is what makes the fritters crisp.
5 min
- Step 4
Add the scallions, feta, dill and eggs to the zucchini and stir to combine. Sprinkle over the flour, baking powder and pepper and stir just until no dry flour remains. The batter should hold together in a loose scoop; if it looks wet, add another tablespoon of flour.
5 min
- 4 scallions
- 4 oz feta
- 1/4 cup fresh dill
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp black pepper
- Step 5
Heat about 3 tablespoons of the olive oil in a large skillet over medium heat until it shimmers. Drop in heaping tablespoons of batter, about 4 at a time, and flatten each into a 3-inch cake with the back of the spoon. Don't crowd the pan.
3 min
- 3 tbsp olive oil
- Step 6
Fry until deep golden and crisp, 3 to 4 minutes per side, adjusting the heat so they brown steadily without burning. Drain on a paper-towel-lined plate and sprinkle with a little salt. Repeat with the remaining oil and batter.
15 min
- 5 tbsp olive oil
- Step 7
Serve the fritters warm with the lemon-garlic yogurt for dipping.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026