Crispy Zucchini Feta Fritters
Golden zucchini fritters with feta, herbs, and a quick lemony yogurt on the side.
Steps
- 1
Place the grated zucchini in a colander, toss with the salt, and let it sit for 10 minutes to draw out moisture.
- 2
Squeeze the zucchini very well in a clean towel, then transfer it to a bowl.
- 3
Add the eggs, flour, feta, herbs, and a few turns of black pepper. Stir until the mixture holds together.
- 4
In a small bowl, stir the yogurt with the lemon juice and a pinch of salt.
- 5
Heat the olive oil in a skillet over medium heat. Scoop the zucchini mixture into the pan in small mounds and flatten lightly.
- 6
Cook for 3 to 4 minutes per side until deep golden and cooked through, then drain briefly on a paper towel.
- 7
Serve hot with the lemony yogurt alongside.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a little lemon zest to the yogurt if you want the whole plate brighter.
- Use mint instead of dill for a fresher, more summery angle.
- Serve them over a pile of arugula dressed with olive oil and vinegar to turn it into lunch.
- A pinch of Aleppo pepper over the top gives them gentle heat without taking over.