Ingredients
1 medium zucchini, grated
1 cup crumbled feta cheese
1 egg, beaten
1/4 cup all-purpose flour
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1 tablespoon chopped fresh dill
1 clove garlic, minced
1 teaspoon olive oil (for cooking)
Salt and black pepper to taste
Yogurt Sauce: 1/2 cup plain Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, salt to taste
Instructions
Grate zucchini and place in a colander. Press to remove excess moisture.
In a bowl, combine zucchini, feta, egg, flour, parsley, mint, dill, garlic, and a pinch of salt and pepper.
Heat olive oil in a large skillet over medium heat. Scoop tablespoonfuls of the mixture into the pan to form patties.
Cook for 3–4 minutes per side until golden and crispy. Drain on paper towels.
For the yogurt sauce, mix Greek yogurt, lemon juice, minced garlic, and salt in a small bowl.
Serve fritters warm with yogurt sauce on the side.
Notes
Use a clean kitchen towel to squeeze out zucchini moisture for crisp fritters.
Adjust herbs to your taste preference.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 3 fritters with 2 tablespoons yogurt sauce
- Calories: 120
- Sugar: 0g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg