Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Zucchini-Feta Fritters with Yogurt Dipping Sauce
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- Level: Easy
- Total: 2 hr 15 min (includes draining, chilling and cooling times)
- Active: 45 min
- Yield: 12 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 193
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 43 mg
- Sodium
- 344 mg
Traditional Greek kolokithokeftedes (zucchini meatballs) are the inspiration for these vegetable fritters. We pack ours with grated zucchini, tangy feta and bright mint, then shallow-fry them for a super crisp exterior to complement the rich and creamy texture inside. A final dunk in the cucumber-yogurt dipping sauce makes the perfect bite.
- Level: Easy
- Total: 2 hr 15 min (includes draining, chilling and cooling times)
- Active: 45 min
- Yield: 12 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 193
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 43 mg
- Sodium
- 344 mg
Ingredients
Zucchini Fritters:
Yogurt Sauce:
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Directions
- For the zucchini fritters: Grate the zucchini on the large holes of a box grater, transfer to a large colander set over a large bowl and toss with 2 teaspoons salt. Set another large, heavy bowl on top of the zucchini to press out as much moisture as possible, at least 30 minutes and up to 1 hour.
- Turn the zucchini out on top of 2 clean dish towels, squeeze out as much liquid as possible and transfer to a large bowl. Toss with the feta, flour, mint, oregano, red pepper flakes, eggs, garlic, lemon juice, 1 1/2 teaspoons salt and a few grinds of black pepper until well combined. Scoop a heaping 1/4 cup of the zucchini mixture, form into a 2 1/2-inch patty and place on a baking sheet. Repeat with the remaining zucchini mixture (you should have 12 patties). Refrigerate until firm, at least 30 minutes and up to 1 hour.
- For the yogurt sauce: Meanwhile, grate the cucumber on the large holes of a box grater and add to a medium bowl. Add the yogurt, dill, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper and stir to combine. Refrigerate until ready to use.
- Line a baking sheet with paper towels. Heat the olive oil in a large skillet over medium heat until shimmering. Add 6 of the patties to the skillet and cook, untouched, until deep golden brown on the bottom (you can check the edges of the patties or gently lift with a spatula to check the bottoms), 5 to 6 minutes. Flip the patties and continue to cook, untouched, until a deep golden brown on the other side, 3 to 4 minutes. Transfer the patties to the prepared baking sheet. Repeat with the remaining 6 patties, decreasing the cooking time slightly if needed as the oil heats up. Let the patties cool to room temperature, 20 to 30 minutes.
- Serve with the yogurt sauce on the side.
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