📝 About This Recipe
These vibrant fritters are a celebration of summer's bounty, drawing inspiration from the Mediterranean 'Kolokithokeftedes' with a modern, crispy twist. Each bite offers a satisfying crunch that gives way to a tender, herb-flecked center bursting with the brightness of lemon zest and salty feta cheese. Perfect as a versatile side dish or a sophisticated appetizer, they represent the ultimate way to transform humble garden zucchini into a gourmet experience.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Zucchini (about 3 medium zucchini, ends trimmed)
- 1 teaspoon Kosher salt (for drawing out moisture)
- 3 pieces Scallions (finely sliced, white and green parts)
- 1/2 cup Feta cheese (crumbled into small chunks)
- 2 cloves Garlic (minced or grated)
- 2 Large eggs (lightly beaten)
Herbs and Aromatics
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Fresh mint (finely chopped)
- 1 tablespoon Lemon zest (from 1 organic lemon)
- 1/2 teaspoon Black pepper (freshly cracked)
The Batter Binder
- 1/2 cup All-purpose flour (plus more if needed)
- 1/2 teaspoon Baking powder (for a light, airy lift)
- 1/4 cup Parmesan cheese (finely grated)
For Frying
- 1/4 cup Extra virgin olive oil (for shallow frying)
- 1/4 cup Grapeseed oil (blended with olive oil for a higher smoke point)
Lemon Yogurt Dipping Sauce
- 1/2 cup Greek yogurt (full fat preferred)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Dried oregano
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater into a large bowl.
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2
Toss the grated zucchini with 1 teaspoon of kosher salt. Transfer the mixture to a colander set over a bowl and let it sit for 15 minutes to draw out excess water.
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3
While the zucchini rests, whisk together the Greek yogurt, lemon juice, and dried oregano in a small bowl to make the dipping sauce. Refrigerate until serving.
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4
This is the most important step: Place the salted zucchini in a clean kitchen towel or cheesecloth and squeeze with all your might. Wring it out until no more liquid emerges. You should be left with a very dry ball of zucchini.
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5
In a large mixing bowl, lightly beat the two eggs. Stir in the scallions, minced garlic, crumbled feta, dill, mint, lemon zest, and black pepper.
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6
Add the squeezed zucchini to the egg and herb mixture, breaking up the clumps with a fork until evenly distributed.
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7
In a separate small bowl, whisk the flour, baking powder, and grated Parmesan together.
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8
Fold the flour mixture into the zucchini mixture. The batter should be thick and hold its shape; if it feels too wet, add an extra tablespoon of flour.
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9
Heat the olive oil and grapeseed oil in a large non-stick or cast-iron skillet over medium heat until shimmering. To test, drop a tiny piece of batter in—it should sizzle immediately.
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10
Scoop roughly 2 tablespoons of batter per fritter into the pan. Do not overcrowd; cook 4-5 at a time. Lightly flatten each mound with the back of a spatula.
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11
Fry for 3-4 minutes on the first side until deeply golden brown and crisp. Flip carefully with a flexible spatula.
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12
Fry the second side for another 2-3 minutes. The fritters should be cooked through and firm to the touch.
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13
Transfer the cooked fritters to a wire rack set over a baking sheet rather than paper towels; this prevents the bottoms from steaming and getting soggy.
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14
Immediately sprinkle with a tiny pinch of flaky sea salt while still hot.
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15
Serve warm with the chilled lemon yogurt sauce on the side.
💡 Chef's Tips
The secret to a crispy fritter is removing as much moisture as possible from the zucchini; don't be afraid to squeeze it multiple times. Use a combination of olive oil for flavor and a neutral oil like grapeseed for a higher smoke point to avoid burning the exterior. Ensure your pan is hot before adding the batter; if the oil is too cool, the fritters will absorb the fat and become greasy. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend or chickpea flour for an extra nutty flavor. Avoid over-mixing the batter once the flour is added to keep the texture light rather than dense.
🍽️ Serving Suggestions
Pair these fritters with a crisp, dry white wine like a Greek Assyrtiko or a Sauvignon Blanc. Serve alongside a fresh tomato and cucumber salad for a light, Mediterranean-style lunch. These make an excellent side for grilled lamb chops or lemon-herb roasted chicken. For a brunch twist, top each fritter with a poached egg and a dollop of hollandaise sauce. Add a side of warm pita bread and kalamata olives for a complete mezze platter.