Let’s go a little Greek. These crispy, golden zucchini fritters—packed with fresh herbs, tangy feta and a hint of nutmeg—are a flavorful nod to Mediterranean meze. Serve them hot with a dollop of cool tzatziki sauce and a sprinkle of fresh dill, and you’ve got yourself a plate of sunshine.
Feta & Zucchini Fritters
- 1-1/2 lb. zucchini (about 4 medium zucchini)
- 1 tsp. kosher salt
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh dill (or substitute half with Italian parsley)
- 1/4 cup fresh mint
- 1/2 cup crumbled feta
- 1/4 tsp. fresh nutmeg
- 1 large egg
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 tsp. baking powder
- 2 Tbsp. olive oil (or butter)
- Using hand grater or food processor, grate 4 cups zucchini. Sprinkle with kosher salt, stir and let sit 15 minutes.
- Using strainer, press out excess water from zucchini (Note: Do not rinse it). Pat dry with paper towels.
- Preheat oven to 350 degrees F.
- In mixing bowl, mix zucchini with scallions, dill, mint, feta, nutmeg and egg.
- In separate bowl, mix together flour and baking powder.
- Stir flour mixture into zucchini mixture and combine into thick batter.
- In skillet over medium heat, heat olive oil or butter. Drop in spoonfuls of batter and press down with spatula to sear 3 minutes per side until golden.
- Transfer wire oven rack or parchment-lined pan and bake in oven 10 minutes until slightly puffed.
- Serve topped with tzatziki sauce and fresh dill.
Get the ingredients you’ll need from Vitacost.
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