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!
Hunks of feta cheese and fresh herbs liven up these fritters!
Ingredients
Instructions
- 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.
- Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate.
- In a large mixing bowl combine zucchini, onion, herbs, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.
- 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.
I’m linking this to Meatless Mondays hosted by Chaya of My Sweet and Savory.
I've made something similar before but yours look WAY better. The fact that yours are all so evenly sized impresses me. And with tzatziki? YES PLEASE!
I love the tzatziki!
Oh Reene, these zucchini fritters look wonderfully tasty…so pretty and fluffy…and yes if only my fork could go through the computer screen…Hope you are having a fantastic week and thank you for this recipe :-)
I feel un-creative for saying this, but I never thought about zucchini in fritters until I started seeing them pop up on the blogosphere. Definitely too late for zucchini here, sadly, but will have to bookmark this for next summer. And let's face it, when is something with tzatziki ever bad.
Happy Wednesday!