Crispy Zucchini and Feta Fritters with Lemon Garlic Sauce
Easy, crispy, and cheesy, these zucchini and feta fritters are served with a bright and tangy lemon garlic dipping sauce for the perfect late summer appetizer.
Servings: 12 fritters
Calories: 141kcal
Equipment
- 1 box grater or shredder
Ingredients
Zucchini Feta Fritters
- 1 medium zucchini, grated (about 2 cups)
- ½ of a small onion, finely diced (about ¼ cup)
- ¾ cup feta cheese, crumbled
- 2 tbsp fresh chives, finely chopped (see Note 1)
- ¼ cup all purpose flour
- 1 large egg
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp freshly cracked black pepper
- ¼ tsp salt, or more to taste
- ½ cup neutral oil, for frying (I use avocado oil)
Lemon Garlic Dipping Sauce
- ½ cup Greek yogurt
- 2 cloves garlic, crushed or grated
- Juice of 1 small lemon (about 2-3 tbsp)
- Zest of 1 small lemon (about 1 tsp)
- 2 tbsp fresh parsley, finely chopped
- ½ tsp freshly cracked black pepper
- ¼ tsp salt, or more to taste
Instructions
Zucchini Feta Fritters
- Using your hands or a paper towel, squeeze out as much liquid from the shredded zucchini as possible (I measure the 2 cups before squeezing, so you'll have less than 2 cups after)
- In a medium bowl, combine the zucchini, onion, feta cheese, chives, flour, egg, garlic powder, dried parsley, dried oregano, freshly cracked black pepper and salt and mix until combined
- Using your hands, gently shape the zucchini mixture into 12 little patties, setting aside shaped patties on a large plate or cutting board
- Heat the oil in a large sauté pan over medium low heat until shimmering (or about 350℉)
- Add the shaped patties to the oil, 3 or 4 at a time, and gently press down with a spoon or spatula to flatten
- Fry for 3-4 minutes on one side, then flip and fry for another 3-4 minutes until golden brown and crispy
- Transfer fried fritters to a paper towel lined rack and repeat with remaining fritters (try to avoid transferring to a plate so the bottoms don't get soggy while you fry the remaining fritters)
Lemon Garlic Dipping Sauce
- In a small bowl, combine the Greek yogurt, garlic, lemon juice, lemon zest, parsley, freshly cracked black pepper and salt and mix until combined
- Serve warm fritters with the dipping sauce, and optionally garnish with more fresh herbs
Notes
Note 1: If you don't have fresh chives on hand, you can also use fresh parsley or mint. You can even substitute for 2 tsp dried chives.
Note 2: The Lemon Garlic Dipping Sauce is super simple to make and can be stored in the fridge for up to 1 week. It's also amazing with my Crispy Popcorn Shrimp or my Oven Roasted Vegetable and Halloumi Skewers.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 fritter | Calories: 141kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 222mg | Potassium: 88mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 0.4mg