Description
Crispy Greek zucchini fritters packed with herbs, feta, and provolone cheese, served with cool, creamy tzatziki. Light, flavorful, and perfect for any Mediterranean-inspired meal.
Ingredients
Units
Scale
- 3 medium zucchini, grated and drained
- 1 medium red onion, finely chopped
- 1 garlic clove, crushed
- 1/3 cup fresh dill, chopped
- 1 cup fresh parsley, chopped
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 3/4 cup (95 g) self-rising flour
- 1 large egg
- 3 1/2 ounces (100 g) feta cheese, grated
- 1 3/4 ounces (50 g) young provolone, grated
- 1 cup oil, for frying
Tzatziki:
- 2/3 cup (150 g) Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 medium cucumber, grated and squeezed
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- Grate zucchini and squeeze out as much liquid as possible. Set aside.
- In a bowl, combine zucchini, onion, garlic, dill, parsley, salt, pepper, flour, egg, feta, and provolone. Stir until well combined.
- Heat oil in a skillet over medium-high heat.
- Drop spoonfuls of mixture into the pan, flatten slightly, and fry 2–3 minutes per side until golden brown.
- Transfer fritters to paper towels to drain excess oil.
- In a separate bowl, mix Greek yogurt, dill, cucumber, garlic, lemon juice, and salt to make tzatziki. Chill until ready to serve.
- Serve fritters hot with tzatziki on the side.
Notes
- Drain zucchini thoroughly to prevent soggy fritters.
- Use a nonstick skillet for best crisping.
- Chill tzatziki for at least 30 minutes before serving for better flavor.
- Leftover fritters can be reheated in the oven to stay crispy.
Nutrition
- Serving Size: 3 fritters with sauce
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg