Zucchini and Feta Fritters with Lemon Yogurt Sauce

Greek · Spring · 40 min · Serves 4 · By Lesapor Test Kitchen

These zucchini and feta fritters are a simple yet satisfying main dish. Packed with fresh herbs and tangy feta, they pair perfectly with a zesty lemon yogurt sauce. Enjoy them as a healthy, vegetable-forward meal that captures the essence of Greek cuisine.

Ingredients

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil, plus more for frying
• 1 cup plain Greek yogurt
• 1 lemon, zested and juiced
• Freshly ground black pepper, to taste

Method

1. Grate the zucchinis and place them in a colander. Sprinkle with 1 teaspoon of salt and let them sit for 10 minutes to release excess water.
2. Squeeze the grated zucchinis to remove any remaining moisture, then transfer them to a large mixing bowl.
3. Add the crumbled feta, chopped dill, beaten eggs, and flour to the bowl with the zucchinis. Mix until well combined.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Scoop 2 tablespoons of the zucchini mixture per fritter into the pan, flattening slightly with a spatula.
5. Cook the fritters for 3-4 minutes on each side, or until golden brown. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining batter, adding more olive oil as needed.
6. In a small bowl, combine Greek yogurt, lemon zest, lemon juice, and black pepper to taste. Serve the fritters with the lemon yogurt sauce on the side.