Zucchini Fritters with Garlic Yogurt

• zucchini (ends trimmed) 500 g
• salt (for drawing moisture from the zucchini) 0.5 tsp
• eggs (lightly beaten) 2 large
• all-purpose flour 0.5 cup
• feta cheese (crumbled) 0.25 cup
• fresh dill (finely chopped) 2 tbsp
• fresh parsley (finely chopped) 2 tbsp
• garlic (1 finely grated for fritters, 1 minced for yogurt) 2 cloves
• black pepper 0.25 tsp
• olive oil (for frying, adding more if needed) 2 tbsp
• plain Greek yogurt 0.75 cup
• lemon juice (for the yogurt sauce) 1 tbsp
• fresh mint (chopped, optional) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Coarsely grate the zucchini into a colander. Toss with the salt and leave for 10 minutes to draw out moisture.

02

Step 2

Squeeze the zucchini firmly in a clean kitchen towel until as much liquid as possible has been removed.

03

Step 3

Place the zucchini in a mixing bowl. Add the eggs, flour, feta, dill, parsley, one grated garlic clove, and black pepper. Mix until evenly combined.

04

Step 4

In a separate bowl, stir together the Greek yogurt, lemon juice, the remaining minced garlic, and the optional mint. Set aside while the fritters cook.

05

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

06

Step 6

Spoon the zucchini mixture into the skillet in portions, using about 2 tablespoons per fritter. Flatten each portion gently with the back of the spoon.

07

Step 7

Cook for 3 to 4 minutes on each side, until golden brown and cooked through. Work in batches, adding more oil as needed.

08

Step 8

Transfer the cooked fritters to a plate lined with paper towels or a wire rack. Repeat with the remaining mixture.

09

Step 9

Serve the fritters warm with the garlic yogurt on the side.

Kitchen notes