Greek Zucchini and Feta Fritters

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Crispy on the outside and tender within, these classic Greek fritters balance mild summer squash with salty feta, fresh mint, and a hint of dill. Traditionally served as a meze with cold ouzo or a squeeze of lemon, they turn a glut of garden zucchini into something truly special.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 19 gCarbs
• 2.5 gFiber
• 3.5 gSugar
• 9 gProtein
• 520 mgSodium
• 410 mgPotassium
• 135 mgCalcium
• 1.6 mgIron
• 17 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the fritters

• 1.5 lb (about 3 medium) zucchini, trimmed
• 1 teaspoon fine sea salt, plus more to taste
• 1 large egg, lightly beaten
• 1/3 cup crumbled feta cheese (about 1.5 oz)
• 1/3 cup all-purpose flour
• 3 scallions, finely sliced
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill
• Freshly ground black pepper

For frying and serving

• 1/3 cup extra-virgin olive oil, for pan-frying
• Lemon wedges, for serving
• Plain Greek yogurt, for serving (optional)

Directions

1. Grate the zucchini on the large holes of a box grater. Toss with the salt in a colander set over a bowl and let drain for 15 minutes; this step is essential to prevent soggy fritters.
2. Squeeze the zucchini in small handfuls (or wrap in a clean kitchen towel) and wring out as much moisture as possible. You should end up with about 2 cups of firmly packed, drained squash.
3. In a large bowl, whisk the egg, then stir in the zucchini, feta, flour, scallions, mint, dill, and a generous grind of black pepper. Mix just until combined; the batter should be thick and scoopable, not runny.
4. Heat the olive oil in a 10-inch skillet over medium heat until shimmering (about 350°F). Drop rounded tablespoons of batter into the pan, flattening each to about 1/2 inch thick, and cook 3-4 fritters at a time without crowding.
5. Fry for 2-3 minutes per side, until deeply golden brown and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt while hot.
6. Repeat with remaining batter, adding more oil as needed. Serve immediately with lemon wedges for squeezing over the top and a side of cool Greek yogurt.

Cook’s Notes

• Salt-draining and squeezing the zucchini is the most important step — skip it and the fritters will turn out greasy and fall apart in the pan.
• If the batter loosens up after resting, stir in another tablespoon of flour; zucchini varieties vary in water content.
• For a lighter texture, use a 50/50 blend of all-purpose flour and fine semolina, which also adds a pleasant crunch.
• Serve with a simple tzatziki or a squeeze of lemon — the acidity cuts through the richness of the fried cheese beautifully.
• Leftover fritters reheat well in a 375°F oven for 6-8 minutes; avoid the microwave, which makes them soggy.

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