Golden zucchini fritters with crumbled feta and a refreshing yogurt-mint dip — easy, flavorful, and quick to prepare.
# What You'll Need:
→ Zucchini fritters
01 - 2 medium zucchini, coarsely grated (about 3 cups, ~14 oz)
02 - 1 teaspoon salt
03 - 2 large eggs
04 - 3.5 ounces crumbled feta
05 - 3 spring onions (scallions), thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 cup all-purpose flour
10 - 1/2 teaspoon baking powder
11 - 2 to 3 tablespoons olive oil, for frying
→ Yogurt mint dipping sauce
12 - 3/4 cup Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon lemon juice
15 - 1 teaspoon olive oil
16 - 1 small garlic clove, finely minced
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, let sit 10 minutes, then pack into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
02 - In a large bowl whisk the eggs, then add the squeezed zucchini, crumbled feta, sliced spring onions, minced garlic, chopped parsley and ground black pepper; stir to combine.
03 - Add the all-purpose flour and baking powder to the zucchini mixture and fold until just combined; the batter should be thick but still slightly moist.
04 - Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Spoon about 2 tablespoons of batter per fritter into the skillet, flatten lightly with a spatula, and cook 3 to 4 minutes per side until golden and crisp; add more oil between batches as needed.
06 - Transfer cooked fritters to a paper-towel–lined plate to drain briefly and repeat until all batter is used.
07 - Whisk together the Greek yogurt, chopped mint, lemon juice, 1 teaspoon olive oil, minced garlic and salt and pepper; taste and adjust seasoning.
08 - Arrange fritters warm and serve immediately with the yogurt mint dipping sauce alongside.
