Greek Zucchini Fritters with Tzatziki
Greek zucchini fritters turn simple zucchini, feta, fresh herbs, and yogurt into a crisp, bright, budget-friendly meal that tastes like summer.
These fritters are golden on the outside, tender in the center, and full of salty feta, dill, mint, and green onion. The homemade tzatziki adds cool creaminess with cucumber, garlic, and lemon juice.
Why You Will Love This Recipe
- Crisp edges and a soft center: Drained zucchini gives the fritters the best texture without turning soggy.
- Fresh Greek flavor: Feta, dill, mint, garlic, lemon, and cucumber make every bite bright and savory.
- Budget-friendly ingredients: Zucchini, eggs, flour, and yogurt keep this meal affordable and filling.
- Easy for busy nights: You can prep the tzatziki while the zucchini drains, then pan fry the fritters in minutes.
Fabian’s Budget and Health Tip: Use the thick stems of dill and mint to flavor the tzatziki while it rests, then remove them before serving. You get extra herb flavor from ingredients you might usually toss. Zucchini also adds fiber and moisture, so you need less flour for a lighter fritter.
Ingredients (Serves 4)
For the Zucchini Fritters
- 4 medium zucchini, grated, about 1 1/2 pounds (680 g)
- 1 teaspoon fine salt (6 g), divided
- 4 green onions, thinly sliced, about 1/2 cup (50 g)
- 3/4 cup crumbled feta cheese (115 g)
- 2 large eggs (100 g)
- 1/2 cup all purpose flour (60 g)
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh mint (8 g)
- 1 garlic clove, grated or finely minced (5 g)
- 1/4 teaspoon black pepper (1 g)
- 3 tablespoons olive oil for frying (45 ml), plus more if needed
For the Homemade Tzatziki
- 1 cup plain Greek yogurt (240 g)
- 1/2 cup grated cucumber, squeezed dry (75 g)
- 1 garlic clove, grated or finely minced (5 g)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon chopped fresh dill (4 g)
- 1 tablespoon chopped fresh mint (4 g)
- 1/4 teaspoon fine salt (1.5 g), or to taste
- 1 teaspoon olive oil (5 ml), optional
Step-by-Step Instructions
1. Drain the Zucchini
Place the grated zucchini in a colander and toss it with 3/4 teaspoon salt. Let it sit for 10 to 15 minutes. The zucchini will look glossy and wet as the salt pulls out moisture.
Squeeze the zucchini firmly in a clean towel or with your hands over the sink. Keep squeezing until it feels clumpy and much drier. This step gives Greek zucchini fritters their crisp edges.
2. Make the Tzatziki
Stir the Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, mint, salt, and optional olive oil in a bowl. Taste it. It should be cool, tangy, garlicky, and fresh.
Set it in the fridge while you cook the fritters. The garlic and herbs will soften into the yogurt as it rests.
3. Mix the Fritter Batter
Add the drained zucchini to a mixing bowl with green onions, feta, eggs, flour, dill, mint, garlic, black pepper, and the remaining salt. Stir just until the mixture holds together.
The batter should look thick and chunky, not runny. If you press a spoonful against the side of the bowl, it should keep its shape.
4. Heat the Pan
Warm the olive oil in a large skillet over medium heat. The oil is ready when a tiny drop of batter sizzles right away but does not burn.
Use a thin layer of oil. You want crisp, golden fritters, not greasy ones.
5. Pan Fry Until Golden
Scoop 1/4 cup of batter for each fritter and gently flatten it in the skillet. Cook for 3 to 4 minutes on the first side, until the edges look set and deep golden brown.
Flip carefully and cook for another 2 to 3 minutes. The kitchen should smell like warm herbs, feta, and toasted zucchini.
6. Drain and Serve
Move the fritters to a plate lined with a towel. Sprinkle with a tiny pinch of salt while they are hot.
Serve warm with a generous spoonful of chilled tzatziki. Add extra dill, mint, or lemon juice if you like a brighter finish.
Expert Troubleshooting and FAQs
Why are my zucchini fritters soggy?
The zucchini probably held too much water. Salt it, rest it, and squeeze it very well. If the batter still looks loose, add 1 tablespoon of flour at a time until it thickens.
Can I make the batter ahead of time?
You can grate and drain the zucchini ahead of time, and you can make the tzatziki ahead too. Mix the fritter batter right before frying, because zucchini releases more liquid as it sits.
Can I bake these instead of pan-frying?
Yes, but they will be less crisp. Bake spoonfuls on a well oiled baking sheet at 425 degrees Fahrenheit (220 degrees Celsius) for 18 to 22 minutes, flipping once when the bottoms turn golden.
What can I use instead of feta?
Use another salty, crumbly cheese if needed. Goat cheese gives a softer tang, while grated halloumi gives a firmer, savory bite. Keep the amount similar so the batter stays balanced.
How do I store and reheat leftovers?
Store fritters and tzatziki in separate covered containers in the fridge for up to 3 days. Reheat the fritters in a skillet or oven until the edges crisp again. Avoid microwaving if you want the best texture.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 310
- Protein: about 15 g
- Carbs: about 22 g
- Fats: about 19 g
Greek Zucchini Fritters with Tzatziki
Ingredients
- 4 medium zucchini, grated, about 1 1/2 pounds (680 g)
- 1 teaspoon fine salt (6 g), divided
- 4 green onions, thinly sliced, about 1/2 cup (50 g)
- 3/4 cup crumbled feta cheese (115 g)
- 2 large eggs (100 g)
- 1/2 cup all purpose flour (60 g)
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh mint (8 g)
- 1 garlic clove, grated or finely minced (5 g)
- 1/4 teaspoon black pepper (1 g)
- 3 tablespoons olive oil for frying (45 ml), plus more if needed
- 1 cup plain Greek yogurt (240 g)
- 1/2 cup grated cucumber, squeezed dry (75 g)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon chopped fresh dill (4 g)
- 1 tablespoon chopped fresh mint (4 g)
- 1/4 teaspoon fine salt (1.5 g), or to taste
- 1 teaspoon olive oil (5 ml), optional
Instructions
- 1. Drain the Zucchini. Place the grated zucchini in a colander and toss it with 3/4 teaspoon salt. Let it sit for 10 to 15 minutes. The zucchini will look glossy and wet as the salt pulls out moisture. Squeeze the zucchini firmly in a clean towel or with your hands over the sink. Keep squeezing until it feels clumpy and much drier. This step gives Greek zucchini fritters their crisp edges.
- 2. Make the Tzatziki. Stir the Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, mint, salt, and optional olive oil in a bowl. Taste it. It should be cool, tangy, garlicky, and fresh. Set it in the fridge while you cook the fritters. The garlic and herbs will soften into the yogurt as it rests.
- 3. Mix the Fritter Batter. Add the drained zucchini to a mixing bowl with green onions, feta, eggs, flour, dill, mint, garlic, black pepper, and the remaining salt. Stir just until the mixture holds together. The batter should look thick and chunky, not runny. If you press a spoonful against the side of the bowl, it should keep its shape.
- 4. Heat the Pan. Warm the olive oil in a large skillet over medium heat. The oil is ready when a tiny drop of batter sizzles right away but does not burn. Use a thin layer of oil. You want crisp, golden fritters, not greasy ones.
- 5. Pan Fry Until Golden. Scoop 1/4 cup of batter for each fritter and gently flatten it in the skillet. Cook for 3 to 4 minutes on the first side, until the edges look set and deep golden brown. Flip carefully and cook for another 2 to 3 minutes. The kitchen should smell like warm herbs, feta, and toasted zucchini.
- 6. Drain and Serve. Move the fritters to a plate lined with a towel. Sprinkle with a tiny pinch of salt while they are hot. Serve warm with a generous spoonful of chilled tzatziki. Add extra dill, mint, or lemon juice if you like a brighter finish.
