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Crispy Shredded Zucchini Fritters with Feta

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These crispy shredded zucchini fritters with feta and a tangy lemon herb sauce are a quick, flavorful, and satisfying meal perfect for summer gatherings or a light lunch.

Ingredients

Scale
  • 3 medium zucchini, shredded (about 3 cups or 300g)
  • ½ cup crumbled feta cheese (about 75g)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour (60g) or almond flour for gluten-free option
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 2 tbsp lemon juice (for sauce)
  • Salt and black pepper to taste
  • 2 tbsp olive oil (for frying)
  • ½ cup Greek yogurt (for lemon herb sauce)
  • Optional: pinch of red pepper flakes (for sauce heat)

Instructions

  1. Wash and trim the ends of 3 medium zucchinis. Shred them coarsely using a box grater or food processor to yield about 3 cups (300g) of shredded zucchini.
  2. Place the shredded zucchini in a clean kitchen towel and twist to wring out as much water as possible to avoid soggy fritters.
  3. In a large mixing bowl, combine the drained zucchini, ½ cup crumbled feta cheese, 2 lightly beaten large eggs, ½ cup all-purpose flour, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 minced garlic clove, lemon zest, salt, and pepper. Mix gently until the batter holds together without overworking.
  4. Heat 2 tbsp olive oil in a non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  5. Scoop about 2 tbsp of batter per fritter, flatten gently in your hands, and place in the pan. Cook for 3-4 minutes per side until golden brown and crispy. Cook in batches without overcrowding the pan.
  6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F/90°C) if needed.
  7. In a small bowl, whisk together ½ cup Greek yogurt, 2 tbsp lemon juice, a pinch of salt, chopped parsley, and optional red pepper flakes. Adjust seasoning to taste.
  8. Serve the warm zucchini fritters with a dollop of lemon herb sauce on the side or drizzled over the top, garnished with extra fresh herbs.

Notes

Squeezing out excess moisture from zucchini is crucial for crispy fritters. Cook fritters in batches to avoid overcrowding the pan and use medium heat to prevent burning. Let the batter rest 5-10 minutes before cooking for better texture. For gluten-free, substitute all-purpose flour with almond flour. Vegan adaptations include using flax egg and vegan cheese alternatives.

Nutrition

Keywords: zucchini fritters, crispy zucchini, feta fritters, lemon herb sauce, summer recipe, vegetarian, quick fritters

Find it online: https://morselora.com/crispy-shredded-zucchini-fritters-with-feta-easy-homemade-recipe/