I first fell head over heels for these Zucchini & Feta Fritters in Santorini and have made them at home ever since.
These fresh and savory fritters are commonly eaten in both Greece and Albania. Enjoy as a meze, stuffed in a pita instead of falafel, or as a main alongside your favorite Salad. Don’t forget to make Tzatziki or Yogurt Dip with Fresh Herbs to go with!
2. Grated zucchini sprinkled with a bit of salt, resting in a linen napkin.
3. Salting the zucchini helps removes the liquid; a necessary step!
4. All of the ingredients required for making Zucchini and Feta Fritters.
Zucchini and Feta Fritters
- 1 box grater
- 1 strainer
- cheesecloth or linen napkin
- 1 wide shallow bowl to catch the liquid from the salted zucchini
- 1 large non-stick skillet
- paper towel lined plate
- 1 ¼ lb zucchini grated
- 4 garlic cloves peeled and minced
- 4 scallions sliced (about 3/4 cup)
- ¼ cup fresh dill finely chopped
- ½ cup Italian parsley finely chopped
- ¼ cup fresh mint finely chopped
- 1 tsp sweet paprika Hungarian Szeged Brand is my fav.
- ½ tsp ground fenugreek optional
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 cup feta cheese crumbled
- kosher salt
- freshly ground pepper
- oil for pan-frying
- Place the grated zucchini in a cheesecloth or linen napkin lined strainer. I recently discovered (and switched) to linen napkins because they're washable and yield the exact same result. Place the strainer over a shallow bowl to catch the dripping liquid. Sprinkle with 1 teaspoon of Kosher salt and mix with your hands to combine. Give it a good wring and let it sit on the counter for at least 30 minutes. I tend to leave it for longer and periodically wring out access liquid.
- Add all the ingredients (except feta) and mix thoroughly to combine. Add a generous pinch of salt and pepper, then gently fold the crumbled feta into the zucchini mixture.
- In a large non-stick frying pan, add 3 tbsp of high smoke point oil over medium heat. When the oil is nice and hot, spoon 1 tbsp of batter mixture into the pan. Its absolutely necessary to cook these in batches so they don't bleed into each-other. Lightly press down on each fritter with the back of your spoon, to slightly flatten them. Cook for about 6 minutes, turning halfway, until golden, and crisp on both sides.
- Transfer to a paper towel lined plate while you cooking the remaining fritters. I normally need to add more oil slightly past the half-way point. Continue with this process until you run out of zucchini mixture.
- Serve with lemon wedges and Tzatziki or Tarator. These are basically the Greek and Albanian versions of the same thing, Tarator being a thinner version (almost soup-like).