Appetizer: United States – Feta-Dill Zucchini Fritters with Lemon Yogurt

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium zucchini (about 1 lb (450 g)), coarsely grated
1 / 2 tsp (2.5 ml) kosher salt (for draining zucchini)
1 / 2 cup (120 ml) crumbled feta cheese (about 4 oz (115 g))
2 scallions, thinly sliced
2 tbsp (30 ml) chopped fresh dill
1 tbsp (15 ml) chopped fresh mint
1 tsp (5 ml) finely grated lemon zest
1 large egg, beaten
1 / 2 cup (120 ml) all-purpose flour (about 2 1 / 4 oz (65 g))
1 / 2 tsp (2.5 ml) baking powder
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 / 3 cup (80 ml) olive oil (about 5 3/8 tbsp (80 ml)), for shallow frying
Lemon wedges, for serving
3 / 4 cup (180 ml) Greek yogurt (about 6 oz (170 g))
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest (for sauce)
1 small garlic clove, finely grated
1 tsp (5 ml) extra-virgin olive oil (for sauce)
Pinch kosher salt and black pepper (for sauce)
Pinch dried oregano or sumac, optional

Show original ingredient measurements

2 medium zucchini (about 1 lb / 450 g), coarsely grated
1 / 2 tsp kosher salt (for draining zucchini)
1 / 2 cup crumbled feta cheese (about 4 oz / 115 g)
2 scallions, thinly sliced
2 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 tsp finely grated lemon zest
1 large egg, beaten
1 / 2 cup all-purpose flour (about 2 1 / 4 oz / 65 g)
1 / 2 tsp baking powder
1 / 4 tsp freshly ground black pepper
1 / 3 cup olive oil (about 80 ml), for shallow frying
Lemon wedges, for serving
3 / 4 cup Greek yogurt (about 6 oz / 170 g)
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest (for sauce)
1 small garlic clove, finely grated
1 tsp extra-virgin olive oil (for sauce)
Pinch kosher salt and black pepper (for sauce)
Pinch dried oregano or sumac, optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving.
Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon (2.5 ml) salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry.
Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons (15 to 30 ml) more flour.
Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed.
Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot.
Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.

Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving.
Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry.
Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons more flour.
Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed.
Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot.
Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.