Appetizer: United States – Feta-Dill Zucchini Fritters with Lemon Yogurt

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

2 medium zucchini (about 1 lb / 450 g), coarsely grated
1 / 2 tsp kosher salt (for draining zucchini)
1 / 2 cup crumbled feta cheese (about 4 oz / 115 g)
2 scallions, thinly sliced
2 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 tsp finely grated lemon zest
1 large egg, beaten
1 / 2 cup all-purpose flour (about 2 1 / 4 oz / 65 g)
1 / 2 tsp baking powder
1 / 4 tsp freshly ground black pepper
1 / 3 cup olive oil (about 80 ml), for shallow frying
Lemon wedges, for serving
3 / 4 cup Greek yogurt (about 6 oz / 170 g)
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest (for sauce)
1 small garlic clove, finely grated
1 tsp extra-virgin olive oil (for sauce)
Pinch kosher salt and black pepper (for sauce)
Pinch dried oregano or sumac, optional

Instructions

Make the lemon yogurt: In a small bowl, mix Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, a pinch of salt and pepper, and optional oregano or sumac. Chill until serving.
Prepare the zucchini: Toss grated zucchini with 1/2 teaspoon salt and let sit 10 minutes. Squeeze out as much moisture as possible using a clean towel until very dry.
Mix the batter: In a bowl, combine drained zucchini, feta, scallions, dill, mint, lemon zest, beaten egg, flour, baking powder, and black pepper. Stir just until evenly combined; if the mixture looks loose, add 1 to 2 tablespoons more flour.
Fry: Heat a large skillet over medium heat with a thin layer of olive oil. Scoop heaping tablespoonfuls of batter into the pan and flatten slightly. Cook 2 to 3 minutes per side until deep golden and crisp, adjusting heat as needed.
Drain and season: Transfer fritters to a rack or paper towel to drain; sprinkle with a tiny pinch of salt while hot.
Serve: Plate warm fritters with chilled lemon yogurt and lemon wedges. Garnish with extra dill or mint if desired. Makes about 12–14 fritters.