Name: Zucchini and Feta Fritters with Creamy Cucumber Yogurt Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, grated; 1 tsp salt (for draining water); ½ cup crumbled feta cheese; ½ cup all-purpose flour (or almond flour for a low-carb version); 2 large eggs, beaten; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped (optional); 1 garlic clove, minced; ½ tsp black pepper; ½ tsp baking powder (for fluffier fritters); 3 tbsp olive oil (for frying); 1 cup Greek yogurt; ½ cucumber, grated and drained; 1 tbsp lemon juice; 1 tbsp olive oil; 1 small garlic clove, minced; 1 tbsp fresh dill, chopped; Salt & pepper, to taste

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These Zucchini and Feta Fritters with Creamy Cucumber Yogurt Dip are a delicious and healthy treat that will quickly become a favorite. The fritters are golden and crispy on the outside, with a tender, flavorful interior filled with crumbled feta and fresh herbs. Paired with a cool, creamy cucumber yogurt dip, this dish offers the perfect balance of savory and fresh. Whether served as a light meal, appetizer, or snack, these fritters are both easy to make and bursting with flavor. Ideal for any occasion, this recipe is sure to impress your family and friends!

Ingredients

For the Fritters:

2 medium zucchinis, grated

1 tsp salt (for draining water)

½ cup crumbled feta cheese

½ cup all-purpose flour (or almond flour for a low-carb version)

2 large eggs, beaten

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional)

1 garlic clove, minced

½ tsp black pepper

½ tsp baking powder (for fluffier fritters)

3 tbsp olive oil (for frying)

For the Creamy Cucumber Yogurt Dip:

1 cup Greek yogurt

½ cucumber, grated and drained

1 tbsp lemon juice

1 tbsp olive oil

1 small garlic clove, minced

1 tbsp fresh dill, chopped

Salt & pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to release excess water. Once it’s done, squeeze out as much moisture as possible using a kitchen towel.

Make the Batter: In a bowl, mix the drained zucchini, crumbled feta cheese, flour, eggs, parsley, dill, garlic, black pepper, and baking powder until everything is combined into a thick batter.

Cook the Fritters: Heat the olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the pan, flattening them slightly with the back of a spoon. Cook for 3-4 minutes on each side, until they are golden brown and crispy. Once done, transfer the fritters to a paper towel-lined plate to absorb any excess oil.

Prepare the Dip: In a separate bowl, mix the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill. Season with salt and pepper to taste.

Serve & Enjoy: Serve the fritters warm with the creamy cucumber yogurt dip on the side. Enjoy the delicious crunch and freshness in every bite!

Servings and Timing

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Variations

Extra Crispy? Add 2 tbsp of panko breadcrumbs to the batter for a crispier texture.

More Flavor? For extra flavor, you can incorporate grated Parmesan cheese into the batter or even chopped mint for a fresh twist.

Make It Gluten-Free? If you’re looking to make this recipe gluten-free, simply swap the all-purpose flour for chickpea flour or another gluten-free flour option.

Storage/Reheating

Storage: Store any leftover fritters in an airtight container in the fridge for up to 2-3 days.

Reheating: To reheat, place the fritters on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they’re heated through and crispy again. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.

FAQs

Can I make the fritters ahead of time?

Yes, you can prepare the fritters ahead of time. I recommend making the batter and refrigerating it for up to 24 hours before cooking. You can also cook the fritters in advance and store them in the fridge, then reheat when ready to serve.

Can I use frozen zucchini for this recipe?

While fresh zucchini works best for texture, frozen zucchini can be used in a pinch. Just be sure to thaw and squeeze out as much moisture as possible before using it.

How can I make these fritters vegan?

To make the fritters vegan, use a flax egg or chia egg substitute in place of the eggs, and swap the feta cheese with a dairy-free cheese alternative or omit it entirely.

Can I freeze these fritters?

Yes, you can freeze the fritters. Once cooked and cooled, place them in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, transfer them to a freezer bag or container. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes.

Can I use a different dip with the fritters?

Absolutely! While the creamy cucumber yogurt dip is a great pairing, you can try other dips like tzatziki, hummus, or even a spicy mayo or sriracha dip for a different flavor profile.

Conclusion

These zucchini and feta fritters with creamy cucumber yogurt dip are a delightful treat that’s as versatile as it is delicious. Whether served as an appetizer, snack, or light meal, this dish is sure to impress. I love how the crispy fritters pair so perfectly with the cool, refreshing dip, and I’m sure you will too! It’s a recipe I keep coming back to, and I hope it becomes a favorite in your kitchen as well.

Recipe:

Zucchini and Feta Fritters with Creamy Cucumber Yogurt Dip

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Print Recipe

These crispy and golden Zucchini & Feta Fritters are the perfect blend of savory flavors and fresh ingredients. Made with grated zucchini, crumbled feta cheese, and fresh herbs, they are paired with a creamy cucumber yogurt dip for a refreshing contrast. Ideal as an appetizer, snack, or light meal, this dish is quick to prepare and delivers irresistible flavor. Whether you’re gluten-free or vegan, there are simple substitutions for everyone to enjoy!

Total Time: 25 minutes
Yield: 4 servings

Instructions

Prepare the Zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to release excess water. After 10 minutes, squeeze out as much moisture as possible using a kitchen towel.
Make the Batter: In a bowl, combine the drained zucchini, crumbled feta cheese, flour, eggs, parsley, dill, garlic, black pepper, and baking powder. Stir until the mixture forms a thick batter.
Cook the Fritters: Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the skillet, pressing down slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
Prepare the Dip: In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill. Season with salt and pepper to taste.
Serve & Enjoy: Serve the crispy fritters warm with the creamy cucumber yogurt dip on the side. Enjoy!