Zucchini Feta Fritters with Tzatziki Sauce

Zucchini fritters with a compelling Greek twist! Hunks of feta cheese and fresh herbs liven up these fritters made with shredded zucchini, egg and flour. A cucumber lemon yogurt sauce shocks them with cool and bright flavor.

I know it seems late in the season for zucchini but my garden didn’t get the memo. I don’t mind as my enthusiasm for zucchini never  wanes. If you still have zucchini hiding in your fridge or spy a beautiful specimen at the market then consider it fate. Some-kind-of-wonderful fritter fate.

Every cell of my body was filled with anticipation as I browned these fritters in a skillet and slowly built a pile up on a nearby plate. I dared not eat even one for fear of ruining my vision for the shot. I have my life as a food blogger to thank, my blessedly happy  life. A life where photographing the food takes precedence over eating it no matter how ravishing hungry you are or how tempting the subject of your affections may be.

At times I want to throw all caution into the wind along with my patience and willpower. . . Food blog, what food blog?

Grab a fork and let’s eat!

Zucchini Feta Fritters with Tzatziki Sauce

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Zucchini Feta Fritters with Tzatziki Sauce

Hunks of feta cheese and fresh herbs liven up these fritters!


2 medium zucchini (about 2 heaping cups after draining)
1/4 cup red or green onion, diced
2 tablespoons fresh parsley or mint, chopped
1 egg
2/3 cup all-purpose or white whole wheat flour
1/2 cup feta cheese, crumbled
sea or kosher salt and fresh black pepper
olive oil, for pan-frying
2/3 cup Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tablespoon fresh or dried dill
a big squeeze or two of fresh lemon juice


  1. Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.
  2. Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate.
  3. In a large mixing bowl combine zucchini, onion, herbs, the egg, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.
  4. Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.

Zucchini Feta Fritters with Tzatziki Sauce

I’m linking this to Meatless Mondays hosted by Chaya of My Sweet and Savory.

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