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Greek Style Zucchini Fritters with Tzatziki

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Greek Zucchini Fritters with Tzatziki

This time of year is so amazing! There is so much fresh produce around that you have to pick and choose what to get each week and everything looks so good that you have a hard time choosing. Very often I end up with some extras like an odd zucchini here and there. Luckily it is pretty easy to find a quick and tasty ways to enjoy any of the fresh fruits or vegetables that you have. I had one zucchini too many this week and I remembered trying and liking zucchini fritters last year and I decided to make those again. Fritters or cakes are essentially the main ingredient, in this case zucchini, mixed with a batter and fried. This time I decided to change up the flavours a bit and went with a Greek inspired theme with some dill and feta. Since I had the dill I thought that serving the fritters with some dilled tzatziki would be a great idea. Fritters are super easy to make and take very little time. The zucchini fritters turned out really well! With the feta and dill the fritters were tasty and the cool and creamy tzatziki finished them off perfectly.

Greek Style Zucchini Fritters with Tzatziki

Greek Style Zucchini Fritters with Tzatziki

Prep Time:5 minutes Cook Time:8 minutes Total Time:13 minutes Servings: 2
ingredients
  • 2 cups zucchini (grated, and squeezed to drain)
  • 1 handful fresh herbs (such as parsley, dill, mint; chopped)
  • 2 green onions (chopped)
  • 1/4 cup feta (crumbled)
  • 1/2 cup flour (I like to use whole wheat)
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons oil
directions
  1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
  2. Heat the oil in a pan.
  3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
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Reader Interactions

Comments

  1. Sue says

    August 13, 2008 at 9:35 pm

    Kevin, I adore Zuccini especially just fried in butter with salt and pepper.
    Your Zuccini fritters look wonderful, another one for my ‘must try’ file. And, as always great photo’s

    Reply

  3. We Are Never Full says

    August 13, 2008 at 11:10 pm

    the fritter is one of the most perfect ways to use up old veggies (that and tossed in pasta!). these look crispy and delish. always need a good creamy dipping sauce to go on the side – points for that!

    Reply

  8. PaniniKathy says

    August 14, 2008 at 1:01 am

    You had me with “with tzatziki”!! Almost like bacon, it seems like anything is better with tzatziki 🙂 This plate looks lovely – starred in my reader to try!

    Reply

  14. Rita says

    August 14, 2008 at 1:46 am

    I love zucchinis but never really made these fritters. I always thought it was too difficult, but your recipe is so simple, and it looks delicious, I’ll definitely give it a try!

    Reply

  24. Beachlover says

    August 14, 2008 at 7:16 am

    I never bake or cook zucchini so far..Hmmm you posting make me want to grab some from farm market tomorrow..never try this vegetable fritter b4 but look good!!..anyway,hop over to my kitchen to get your award!

    Reply

  25. Paula says

    August 14, 2008 at 7:26 am

    Ok, Kevin, what’s your secret? How do you crank out these amazing recipes day after day. This one is amazing. I’ve got lots of zucchini rolling in, so this will get made. Yum!

    Reply

  31. ICook4Fun says

    August 14, 2008 at 11:10 am

    Kevin I just did zucchini pancakes lastweek but yours look so much better. I am going to try out your recipe. By the way there is an award for you to claim at my blog 🙂

    Reply

  35. OhioMom says

    August 14, 2008 at 12:35 pm

    I like the feta addition to the fritters, you can never have too many zucchini, there are three in my fridge right now. I know what you mean about this time of year, you just want to pick up a little of this and a little of that, I grate and freeze the zucchini for later in the year (breads, muffins, fritters).

    Reply

  39. Dawn says

    August 14, 2008 at 3:55 pm

    Gosh this looks so tasty. I have made zucchini sticks never fritters, but the fritters look way better than sticks would. These look so hearty.

    Reply

  42. javagirlkt's cookin' says

    August 14, 2008 at 4:57 pm

    These look soooo good. I’ve always wanted to make zucchini fritters like these, but I have avoided it because many recipes call for draining and squeezing the zucchini first, and I guess I just thought it would take too much time, and I didn’t want to end up with watery fritters. But yours didn’t come out watery or anything? If not, I’m trying your recipe asap!

    Reply

  49. Kevin says

    August 14, 2008 at 9:29 pm

    javagirlkt’s cookin’: They were not watery at all. They held together really well and got nice and crispy on outside and had a really nice texture on the inside.

    Reply

  50. Dee says

    August 15, 2008 at 1:42 am

    I’ve been meaning to try Nigel Slater’s zuch fritters for the longest time, and your Greek style ones look amazing. Especially with the tzatziki – maybe i just love saying tzatziki 😉 maybe Nigel will have to wait a while more. Thanks Kevin!

    Reply

  53. giz says

    August 15, 2008 at 4:41 am

    Zucchini fritters are so good – also love cauliflower fritters and even broccoli fritters. Yours held together really well – I don’t always have such great luck.

    Reply

  55. Jeanne says

    August 15, 2008 at 2:34 pm

    Oh, I am SO making these. A friend actually brought us some zucchini that she had grown and they are HUGE and deliciously sweet. They’d make perfect fritters… Delicious!

    Reply

  57. Cate says

    August 15, 2008 at 6:37 pm

    I have a ridiculously large zucchini sitting on my kitchen counter, a garden gift from a coworker. Hadn’t decided what to do with it until now … this and Pickled Zucchini sounds perfect.

    Reply

  61. amandalouden says

    August 16, 2008 at 9:27 am

    those look great. I nake some that I pair with diavolo sauce. I will try these as tzatziki is a staple around here. never thought about putting the two together. but thats why I come to your site…ideas!

    Reply

  64. Hannah says

    August 19, 2008 at 4:40 pm

    Wow, I’m so glad I came across this site. I happened to have some zucchini in the fridge (and leftover dill and green onion, actually, after using your spanikopita recipe) so I figured I’d try this out. It was an AMAZING breakfast, and my brother and I had to fight over the last one!

    Reply

  65. omnithere says

    August 21, 2008 at 10:34 am

    mmm… these look yum. we make something similar with grated bottle gourd, mixed with a batter of chickpea flour (mix salt, pepper etc as per you like). you make clumsy balls with your hands and then deep fry. shallow fry also works as long as the batter is not too runny.

    also, you can mix mashed potato with grated cottage cheese (here in india it is homemade, creamy, and really yum). put all the condiments, spices etc., make balls and then fry. yum!! 🙂

    Reply

  67. Anonymous says

    August 29, 2008 at 11:46 am

    kevin: we have plenty of zucchini harvest, not knowing what to do except the bread or steam them or just simply grill them. now with the fritters,do you deep fry them or just try to cook through and brown them on each side? my experience is always on the greasy side if you don’t deep-fry but your fritters don’t look greasy at all.

    Reply

  68. Kevin says

    August 30, 2008 at 4:49 pm

    Anonymous: I shallow fried the fritters in 2 tablespoons of oil until golden brown on both sides. As I was cooking the next one I let the cooked one sit on some paper towel to absorb any excess oil. They were not greasy.

    Reply

  70. snbjork says

    October 1, 2008 at 1:37 am

    Just ate these for dinner. So good and very filling! I didn’t make the tzatziki sauce because I didn’t have yogurt. We just spread some sour cream on top and served them with tomatoes topped with greek vinaigrette. It was a really delicious meal that I look forward to having again!

    P.S. This was my first experience making fritters of any kind. It was so easy and fun!

    Reply

  77. Anonymous says

    November 9, 2009 at 1:30 am

    this is a "Turkish food!" called "mujver". all Turks do this in Turkish style for centuries. you should do your research better kevin 😉

    Reply

  79. siramba says

    January 9, 2010 at 10:01 am

    Kevin, first I want to congratulate you to your absolutely overwhelming website.
    Keep going.
    Tonight I was looking for a differnt recipe, usually I make zuccini/potato fritters w. parsley. Very simple. But today's zuccini (a HUGE one!)called for something special.
    No feta at home, so I substituted feta with coarsly gratet parmesan, added some grated ginger and 1 clove garlic, and used rice flour and cornflake crumbs instead of wheat flour.
    Yum yum! sf
    Thank you for the inspiration, I will be checking here as often as possible.

    Reply

  80. Lou says

    February 7, 2010 at 9:15 pm

    I made this for a brunch the other day, and it was awesome!! The only things i changed was that i used 3 cheese ranch dressing instead of the mayo, and i used teriyaki instead of the worshester sauce. Delicious!! thank you for the inspiration.
    I also made your Baked Zucchini sticks with the marinara sauce, and the 2 dishes complemented each other well.

    Reply

  81. sweetmere says

    August 28, 2010 at 2:07 am

    I made this tonight for dinner and YUM!!! I added spinach and used a bit of cilantro as the herb. Soooo tasty and I served it with some yogurt.
    Also, you look a bit like my brother from a distance………I am going to try your Pesto Grilled Cheese recipe!

    Reply

  83. Valerie says

    June 14, 2011 at 7:18 am

    Hi Kevin,

    I love your blog and recipes, really great. Keep up the good work.

    I have a small question: my fritters always seem to fall apart – even if I squeeze the juice out beforehand, or when I add flour.

    Do you have any idea why this is and how I can solve it? Thanks!!

    Reply

  84. Kevin says

    June 16, 2011 at 10:21 am

    Valerie: The amount of flour required can vary a bit depending on the amount of liquid in the zucchini and you can add more until the batter thickens up enough to hold together. Even with that, fritters can be delicate and it is much easier to make smaller ones than larger ones. After spooning the batter into the pan I like to use the spoon to pat it down a bit and then 'shore' up the sides by pushing any loose bits back in to strengthen it up. You don't want to disturb them much while they are cooking and you need to flip them gently. Once they have cooked until golden brown on both sides they are much stronger.

    Reply

  86. Sara says

    June 19, 2013 at 6:08 pm

    This is one of my all time favorite dishes, I used to order them every time at Zaytinya in Washington D.C. But I may have to try your version at home!

    Reply

  87. Anonymous says

    August 1, 2013 at 11:21 pm

    Just made these fritters! Excellent consistency and flavor! I used about 1 Tbsp of fresh dill and 1 Tbsp of fresh parsley. I put the fritters on whole wheat slider buns and topped with tzatziki sauce, red onion, spring mix, and tomato. Cheers! Another great success Kevin!

    Lauren

    Reply

  88. Anonymous says

    August 25, 2013 at 12:10 am

    Returned from Athens and the Cyclades last week, and these are exactly like (the best versions of) what we ate in Greece. The texture is perfect. Super recipe!!

    Reply

  90. CS Odeen says

    August 22, 2017 at 5:53 am

    Hi, Kevin! Just stumbled on your website, literally, today. Wanted you to know I took your "fritter" recipe and ran with it. My only modification was to go from a single egg to, like, 6 large eggs (I had two pretty big zucchini, so I know it was more than 2 cups' worth of shreds!). The difference was that, rather than a fritter, it was more like little, eggy, zucchini souffles! They were declared "D-LISH!" by my entire family! I have done something similar, before, but not with the feta and dill/mint. Just made the whole thing pop! Thanks for posting and I look forward to trying out a whole lot of your zucchini recipes (it is so plentiful in the small town where I live, that folks leave it in cardboard boxes marked "free" at the local gas stations! I love this town!!

    Reply

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