Zucchini Fritters

They are perfect as an appetizer or part of your Greek mezedes. They are best served warm right after frying. Serve with a lemon wedge and enjoy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Greece
Keyword: eggs, Vegetarian, Zucchini
Servings: 6
Calories: 245kcal


  • 500 g zucchini, grated
  • 2 spring onions, only the green part, thinly sliced
  • 1 bunch of mint, only the leaves, finely chopped
  • 1/3 bunch of dill, finely chopped
  • 1 bunch of basil, finely chopped
  • 2 grated zest of 2 limes
  • 1 tsp levelled ground cumin
  • 2 pinches chili flakes
  • 200 g feta cheese, crumbled
  • 2 eggs
  • 80 g all-purpose flour
  • 2 tbsp olive oil
  • salt
  • pepper
  • fresh coriander, to serve
  • lime wedges, to serve

For dipping sauce

  • 200 g Greek strained yogurt
  • 1 tbsp heaping honey
  • 1 tsp levelled ground cumin
  • freshly ground pepper


  • Line a large bowl with a thin kitchen towel.
  • Grate the zucchini on to the towel in the bowl, using the large blades of the grater.
  • Sprinkle with a generous amount of salt to help the zucchini release more moisture.
  • Mix and squeeze the mixture with your hands.
  • Wrap in the towel and squeeze very tightly in your hands to release as much liquid as possible.
  • The less moisture the zucchini mixture has, the crunchier your fritters will become!
  • Transfer from towel to a clean, dry bowl.
  • Finely chop the green part of the spring onions.
  • Finely chop the mint leaves, dill and basil and add them all to the bowl.
  • Add the lime zest, cumin, chili flakes, crumbled feta and 2 eggs.
  • Mix until all of the ingredients are completely combined.
  • Add the flour and mix just to combine. Do not overmix.
  • Place a nonstick pan over medium to high heat.
  • Add 2-3 tablespoons of olive oil.
  • Pick up spoonfuls of the mixture and carefully add them to the hot oil. Do not crowd your pan.
  • Gently press down on the patties to spread them out a little.
  • Fry on both sides until nice and golden, just like pancakes!
  • When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
  • Repeat the same process until all of your mixture has turned in to crunchy fritters.

For the sauce

  • Combine the yogurt, honey, cumin, chili flakes, salt and freshly ground pepper in a bowl and your sauce is ready.
  • Serve the zucchini fritters with the sauce and some lime wedges and don’t forget to sprinkle some finely chopped fresh coriander over everything!