Name: Zucchini Fritters with Feta Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: 2½ cups coarsely grated zucchini; 1 tsp salt; 1 large egg; 1 large egg yolk; 1½ tsp Zest of lemon; 1 clove garlic; ½ cup all-purpose flour; ½ cup feta cheese; 1 cup Fresh Parsley; ½ cup Green Onions; 1½ tbsp fresh dill; 6 tbsp olive oil; 6 tbsp corn oil; For Dill Yogurt Sauce:; 1 cup plain yogurt; 1 clove garlic; 2 tsp fresh dill; 2 tsp Fresh Lemon Juice; salt and freshly ground black pepper

Zucchini Fritters with Feta Recipe

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.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2½cupscoarsely grated zucchini,about 3 medium zucchini
1tspsalt,divided
1largeegg
1largeegg yolk
1½tspZest of lemon
1clovegarlic,minced
½cupall-purpose flour,plus more as needed
½cupfeta cheese,crumbled
1cupfresh parsley,chopped
½cupgreen onions,chopped
1½tbspfresh dill,chopped
6tbspolive oil
6tbspcorn oil

For Dill Yogurt Sauce:

1cupplain yogurt
1clovegarlic,minced
2tspfresh dill,chopped
2tspfresh lemon juice
Salt and freshly ground black pepper,to taste

Instructions

Dill Yogurt Sauce:

Whisk all ingredients together in a bowl. Cover and allow to rest in the refrigerator while preparing patties.

Zucchini Fritters:

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.