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
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
- Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
- Heat the oil in a pan.
- Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
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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
ohh what a fun way to use zucchini. I looove tzatziki too! I got hooked when I visited Greece a few years ago!
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!
Love zucchini fritters – I think it brings out the best of the very subtle flavour of this veggy. The other next best thing is zucchini cakes…:-)
Kevin! We’ve got to talk! Where in heaven’s name do you get the time to make these gourmet feasts, plus take photographs and blog?!!!
Consider me inspired! I am so making these this weekend.
They look perfect (any fritter anything I make end up looking like splats)
I love zucchini and have always loved it fried – who doesn’t love fried stuff! :)It just looks soooo delicious!!
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!
I LOVE FRITTERS!
I agree – it’s a FABULOUS time of year for produce!! :0)
Nice, I love to make fritters and these are a great idea.
I love this time of year too-so much good produce out there. Your fritters look great.
I have never made fritters – there is a first time for everything and this will be my first!! Looks so incredible – I love zuccini and of course with tzatziki there is no better marriage!!
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!
Those look fantastic, Kevin. Def getting bookmarked.
looks like you made it to a taste of the danforth…lol…this looks awesome…I love zuchini!!!
That looks good!!!
I can already sense the crisp surface..such wonderful fritters!
oh, i just made them recently on my mezze platter. yum, huh.
delicious! i love zucchini, i can’t get enough…these look awesome.
Ahhh, everything you make I am in love with!!
Seriously! Just made your zucchini bread and will be posting about it soon…amazinggg.
Sues
These look delicious! Just one more way to use up the zucchini – nice job.
They look delicious! Similar to the ones I cooked not long ago…
Cheers,
Rosa
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!
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!
gosh, i was just thinking about “what else i could fritter” and you did zucchini. brilliant idea, kev!
Lovely Kevin, I am bookmarking this one 🙂
How funny is this! I posted something similar today!
Kevin they look so delicious! I love zucchini!I’m allways trying to find new ways to cook it and this one it’s defenetly a must try!
The fritters look great! Nice way to use the zucchini.
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 🙂
The fritters sound very tasty especially with the sauce. I like that idea.
I have made something similar and just love them! These are great with goat cheese, too.
Zucchini fritters with tzatiki is one of my favorite combinations. The flavors work so well together!
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).
Leave it up to you – lol…you’re always cooking up something! When can a brotha get an invite or something, huh? Great looking fritters there Kev.
-DTW
http://www.everydaycookin.blogspot.com
i have a huge zucchini that i need to use up before it goes bad…maybe i will try a fritter..great idea!
Kevin, that looks amazing, my neighbor keeps giving me Zucchini, that is an excellent way to use it!
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.
I am going to make some zucchini today…..I love these fritters.
I know what you mean Kevin, I keep getting stuck for choice at which veggies and fruit to buy too.
Your fritters looks so tasty!
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!
This looks like a great way to use up that zucchini! I just pulled 2 more from my garden, so I need recipes!
oh man those look good!
Those fritters look so nice and crispy!
Great use of zucchini. Quite a blend of flavours here. As always, I’m impressed!
A very nice mix: even alone zucchine are delicius but in fritters I’m sure they’ll be even better!
Greek flavors – very nice!
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.
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!
My fridge is full of zucchinis right now and I bet these would be delish. 😀
from the look of the photo alone, I KNOW that they taste marvelous .. and woah, now you’re cooking greek! 😀
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.
They look absolutely delish, Kevin. Good job!
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!
that’s one way I’d probably enjoy zucchini:)D
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.
I am always looking for ways to use up the overabundance of zucchini…but I still want zucchini blossoms:D
I want one now!! Just one? This reminds me that I have some extra zucs in my fridge…thanks for posting, these look heavenly!
These sound great – especially with that tzatziki sauce!
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!
WOW zucchini fritters sounds very healthy.
Ooooooh, is this going to be the first recipe I try from Closet Cooking??? I think so! This sounds amazing!!!
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!
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!! 🙂
I have 5 zucchini waiting in the fridge. What a great idea. That’s tomorrow’s lunch! Thanks!
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.
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.
these look so good! you should try these too
http://www.goodeatsblog.com/2007/10/goat-cheese-stuffed-zucchini-pancakes.html
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!
Hey Kevin, I am so impressed with your blog, especially your Greek recipes. My mom used to make these for me years ago, I think I’ll make them tonight!
Great!! I make these all the time!!!
I just love the idea of zucchini fritters. Always looking for more ways for zucchini.
My husband and I just made these – AMAZING! So good, and so easy – thanks for the great zucchini recipe!
I first did these as a newly wed. Lovely and tasty. Bravo!
This blog rocks! I'm going to make these fritters tomorrow. I bet they'll taste awesome!
this is a "Turkish food!" called "mujver". all Turks do this in Turkish style for centuries. you should do your research better kevin 😉
I will be all over this recipe tomorrow.
Your site is fantastic, thank you for sharing and cooking!
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.
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.
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!
Great blog! i have to come back for more browsing here! love your food photos, they are very tempting!
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!!
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.
sooo good! I'm eating them as we speak with couscous 🙂 Thanks for the recipe!
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!
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
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!!
Kevin! We've got to talk!
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!!
CS Odeen: Love the sound of those souffles!
What is tzutziki? And how do you make it?
Thanks kevin.