Feta and Zucchini Fritters with Garlic Yogurt Sauce

Feta and Zucchini Fritters
How do you know your friends really love you? It’s easy. They share their garden bounty with you!I felt really loved by my friend Angela not once but twice last week. First when the girl showed up at my door with a bag full of zucchini she’d earlier that day cut from her garden. And the second time when I had the first bite of the zucchini fritter dipped in a zingy garlic yogurt sauce. Oh the joy when the recipe turns out even better than you’d envisioned!
Feta and Zucchini Fritters with garlic yogurt sauceFeta and Zucchini Fritters with Garlic Yogurt Sauce
Here is what you will need to make the fritters.
Ingredients:

  • Zucchini- 3 medium
  • Salt-1tsp.
  • Onion- 1 large
  • Butter- 1 tbsp.
  • Fresh Dill (chopped) – 1/4 cup
  • Feta cheese (crumbled)- 6 0z/200 gr
  • Flour- 1/2 cup/125 gr
  • Eggs-2
  • Pepper to taste (optional)
  • Oil for frying

Ingredients for Garlic Yogurt Sauce:

  • Greek Yogurt- 1 cup
  • Garlic- 2 cloves
  • Fresh Dill- 1 tbsp

Method:

Grate zucchini and toss it with 1 tsp. of salt in a large colander, let it sit for 30 min. The salt will draw water out of zucchini. Squeeze the zucchini to remove the excess water and wrap it in two sheets of paper towel, squeeze again. Don’t skip this step even if it seems fiddly as it’s important to the success of the recipe and it’s the only fiddly step! I promise. Place zucchini in a large bowl.

Chop the onion and saute in butter or oil over low heat for about 5 minutes. I chose butter. I am Russian after all. Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, the mixture will be sticky and add to the zucchini mixture. Combine all the ingredients together. At this point you can add more salt and freshly ground pepper. I didn’t add any more salt because feta is already quite salty and in the end I was happy with the taste. Your zucchini mixture will look more like a zucchini salad rather than a pancake batter, don’t get alarmed, the egg and flour concoction will hold your patties together like magic. :-)

Add enough oil to the large skillet to come up about 1/2 inch and allow it to get very hot. Drop the zucchini mixture the size of a golf ball into the hot oil and flatten it a bit to form a patty. Fry until golden on both sides.

Mix yogurt, minced garlic and chopped dill to make the garlic yogurt sauce. Serve immediately and enjoy!

Feta and Zucchini Fritters with Garlic Yogurt SauceFeta and Zucchini Fritters with Garlic Yogurt Sauce These fritters are wonderful both as a side dish to your meat and as a vegetarian main course.
Feta and Zucchini Fritters with Garlic Yogurt Sauce
Note: The recipe was adapted from “Please to the table” by Anya von Bremzen and John Welchman

Comments

  1. Chantal says

    Bonjour from France!
    I just made these for dinner with a nice green salad. Same here: they were devoured within minutes! My daughter (15) was curious about how they were made which is a big sign of her interest. I only made one change: I used gluten free flour and it was perfect. And I was shocked at how much water came out of the grated zucchini!
    Great recipe, it will for sure become a regular at home. Thank you for sharing!

    • vikalinka says

      Hello Chantal, your comment made my day. :-) Thank you for sharing. I am thrilled to know that you converted the recipe into a gluten-free one and it was a big success! My daughter (7) is starting to show interest in cooking as well and I hope it will grow.

  2. Debs says

    I tried these tonight and they were totally AMAZING. Thank you sooooooooooo much for posting. These will be regulars in our house from now on as we all thought they were gorgeous. I also used my own fantastic home made Bulgarian yogurt/garlic/dill dip for a true probiotic hit…..awesome combination. :D

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