These Greek zucchini fritters are crispy on the outside with a soft, creamy interior filled with fresh herbs and tangy feta. I like serving them with a zesty garlic yogurt sauce that balances the flavors beautifully.

Why You’ll Love This Recipe

I love this recipe because it highlights fresh zucchini in the most delicious way. The combination of dill, parsley, and mint gives the fritters a bright and fragrant taste, while the feta melts into the zucchini, adding richness and tang. The panko coating creates a perfectly golden crust, and the garlic yogurt brings everything together with a refreshing finish. These fritters make a wonderful appetizer, snack, or even a light meal with a side salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Garlic Yogurt

• 1 cup plain whole-milk strained (Greek-style) yogurt

• 1/2 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice

• 1 garlic clove, grated (about 2 teaspoons)

• 1/2 teaspoon kosher salt

• 1/8 teaspoon black pepper

Zucchini Fritters

• 2 pounds zucchini

• 1 teaspoon kosher salt, divided

• 2 large eggs

• 3 medium scallions, thinly sliced (about 3/4 cup)

• 3 tablespoons chopped fresh dill

• 3 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh mint

• 7 ounces Greek sheep-milk feta cheese, crumbled (about 1 3/4 cups)

• 1 1/2 cups panko, divided

• 1/2 teaspoon black pepper

• 1/2 cup vegetable oil, divided

Additional Garnish

• Nonpareil capers

• Fresh dill sprigs

• Chopped tomatoes

Directions

1. For the garlic yogurt, I stir together yogurt, lemon zest and juice, garlic, salt, and black pepper in a bowl. I let it rest at room temperature for about an hour so the flavors meld.

2. For the fritters, I shred the zucchini and mix it with 1/2 teaspoon salt in a colander. After 10–15 minutes, I squeeze out as much liquid as possible using a kitchen towel.

3. In a large bowl, I whisk the eggs with scallions, dill, parsley, and mint. I then fold in the zucchini, feta, 1 cup of panko, pepper, and the remaining salt until combined.

4. I shape the mixture into 12 patties and refrigerate them for 30 minutes.

5. I coat each patty lightly in the remaining panko. In a skillet, I heat 2 tablespoons of oil and fry the patties in batches until golden brown on both sides, about 2–3 minutes per side.

6. I keep them warm in a 200°F oven while finishing the rest. Finally, I garnish with capers, dill, and tomatoes and serve them with the garlic yogurt.

Servings and timing

This recipe makes 6 servings, with about 12 fritters in total. The active prep time is about 30 minutes, while the total time is around 1 hour and 30 minutes including resting and chilling.

Variations

I sometimes swap the feta for a milder cheese like ricotta salata if I want a less tangy flavor. If I don’t have dill or mint on hand, I add more parsley for freshness. For a gluten-free version, I use gluten-free breadcrumbs in place of panko. I also enjoy making smaller fritters for bite-sized appetizers at gatherings.

storage/reheating

I store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 350°F for about 10 minutes, which helps them stay crisp. I avoid microwaving because it makes them soggy. The garlic yogurt can be kept refrigerated for 2 days.

FAQs

Can I make the fritters ahead of time?

Yes, I can prepare the patties a few hours ahead and keep them refrigerated before frying. They hold their shape well.

How do I keep the fritters from falling apart?

I make sure to squeeze out as much water as possible from the zucchini and chill the patties before frying. This keeps them firm.

Can I bake these fritters instead of frying?

Yes, I can bake them on a parchment-lined baking sheet at 400°F for about 20–25 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious.

What can I serve with zucchini fritters?

I like serving them with the garlic yogurt, a fresh salad, or even alongside grilled meats. They also make a great vegetarian main dish.

Can I freeze zucchini fritters?

Yes, I can freeze cooked fritters in a single layer, then transfer them to a freezer bag. To reheat, I bake them straight from frozen at 375°F until warmed through and crisp.

Conclusion

I love how these Greek zucchini fritters combine simple ingredients into something so flavorful and satisfying. With their crispy coating, creamy interior, and refreshing yogurt sauce, they are always a hit at my table. Whether I make them for a gathering or just for myself, they’re a recipe I come back to often.