Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a shaved zucchini salad, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters.
Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters).
Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!).
These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.
Note: Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!
Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip
Makes about 16 fritters; serves 6 to 8
- 3/4 cup (7 oz) plain whole milk Greek yogurt
- 1 tbsp each finely chopped cilantro, fresh mint, and chives
- Juice of 1/2 large Meyer lemon
- Pinch of kosher salt
- 1 1/4 lbs zucchini (about 4 medium), trimmed
- Kosher salt
- 1 1/2 cups fresh bread crumbs
- 3 large eggs, lightly beaten
- 6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)
- 1/4 cup chopped green onions
- 2 tbsp finely chopped fresh mint leaves
- 2 tbsp finely chopped cilantro
- 1/4 cup canola or vegetable oil
- To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.
- Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.
- Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.
- Serve hot with the yogurt-herb sauce alongside.