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.
Beautiful fritters! I have an award for you, I hope you'll accept it :) http://www.disgracesonthemenu.com/p/thanks-to.html
The little trick with the zucchini makes a big difference doesn't it? You have great willpower for eating only one! Thanks for making them!
I know my family would have trouble waiting for me to take a picture of these if I made them, which I will because they sound amazing. I love zucchini and the idea of it mixed with wonderful Greek flavors like fet and tzatziki sauce makes me wish I had one right now:)
Hi Reeni! I made these last night. A few weeks ago I had made other ones I found on your blog, an older recipe. The other ones did not call for removing the moisture from the zucchini and they ended up a bit soggy. These ones were much sturdier and had better structure, and they tasted really good too. I started Weight Watchers yesterday so I only ate a single one myself in order not to blow the rest of my points at dinner, but it was filling. Thanks for such nice recipes!
You are the best! These fritters look and sound simply amazing…!