How To Make Zucchini Feta Patties
Switch things up this summer with some cheesy zucchini fritters for your vegetable side dish or have them as a main paired with fresh Greek salad.
Dill Yogurt Sauce:
Whisk all ingredients together in a bowl. Cover and allow to rest in the refrigerator while preparing patties.
Sprinkle ½ teaspoon of salt over zucchini, toss and let rest 5 minutes. Using paper towels or a sieve, press excess liquid from zucchini. Place zucchini in a mixing bowl.
Add egg, egg yolk, lemon zest, garlic, flour, feta, and ½ teaspoon of salt (or less to taste), and toss to evenly coat.
Mix in parsley, green onions, and dill. If the batter is very wet, mix in more flour by the spoonful.
Heat 2 tablespoons of olive oil and 2 tablespoons of corn oil in a large skillet over medium heat.
Working in batches, carefully drop batter about 3 tablespoons at a time into skillet.
Fry patties until golden brown on bottom, then carefully flip and cook opposite side until golden. Transfer to paper towels to drain. Add more oil as needed and continue to fry in batches.
Serve warm with dill yogurt sauce.
- Calories: 1056.12kcal
- Fat: 48.83g
- Saturated Fat: 25.29g
- Trans Fat: 0.00g
- Monounsaturated Fat: 14.41g
- Polyunsaturated Fat: 6.20g
- Carbohydrates: 115.77g
- Fiber: 7.94g
- Sugar: 13.07g
- Protein: 39.42g
- Cholesterol: 167.03mg
- Sodium: 1423.42mg
- Calcium: 895.54mg
- Potassium: 924.74mg
- Iron: 9.39mg
- Vitamin A: 289.40µg
- Vitamin C: 50.66mg
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