A beloved Greek classic, perfect for any time of day. This recipe combines simplicity with rich flavor, offering a quick and easy way to bring the Cretan countryside to your table.
We use Parathamna Extra Virgin Olive Oil both for frying to achieve that perfect golden crust, and within our sauce for its exquisite aroma and velvety texture.
For the Zucchini Fritters:
- 500-600g Zucchini (coarsely grated)
- 200g Feta Cheese (crumbled)
- 2 Eggs (lightly beaten)
- 2-3 Spring Onions (finely chopped)
- Fresh Herbs: ½ bunch of dill, ½ bunch of fresh mint, and a touch of parsley
- 80-100g All-purpose Flour (plus 1 tsp baking powder, optional)
- Salt & Pepper
- Ελαιόλαδο PARATHAMNA Extra Virgin Olive Oil for frying
For the Yogurt Sauce:
- 200g Greek Strained Yogurt
- 1 tbsp PARATHAMNA Extra Virgin Olive Oil and a squeeze of Lemon or Lime juice
- Finely chopped Mint or Dill
- 1 small Clove of Garlic (crushed – optional)
- A touch of Honey (optional, to balance the acidity)
Instructions
- Drain: Salt the grated zucchini and let it sit in a colander for 20-30 minutes. Squeeze firmly with your hands or through a kitchen towel to remove all excess moisture.
- Mix: In a large bowl, combine the zucchini with spring onions, fresh herbs, crumbled feta, eggs, and pepper.
- Bind: Gradually fold in the flour until you have a thick batter that holds its shape on a spoon.
- Fry: Heat the olive oil over medium-high heat. Drop spoonfuls of the mixture into the pan and fry for 2-3 minutes per side until beautifully golden and crisp.
- The Sauce: Whisk all sauce ingredients in a small bowl. Keep chilled in the refrigerator until ready to serve.
Chef’s Tip: For a lighter version, brush the fritters with a little Parathamna Olive Oil and bake in a preheated oven at 180°C for approximately 25 minutes.
