Zucchini Fritters with Yogurt Dipping Sauce

  •   30 min for preparation plus 20-30 min cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


The Greek cuisine has numerous recipes for fried balls, made from meat, vegetables, fish etc. One of the most favorite meatless fried balls, if not the most favorite, are the zucchini fritters. Delicious, aromatic, healthy, the zucchini fritters are the perfect summer meze to accompany the beer, wine or ouzo, while we can also eat them as light and hearty meal.


Aromatic, For Vegetarians

  • 750 gr zucchini, grated
  • 150 gr feta cheese, crumbled
  • 2 tsp green onions, chopped
  • 120 gr flour (you may need a little more)
  • ½ tsp baking soda Sunspices
  • 2 tsp dried dill Sunspices
  • 2 tsp dried mint Sunspices
  • 2 eggs
  • Salt
  • Ground green pepper Sunspices
  • Olive oil for frying

Ingredients for Yogurt Dipping Sauce

  • 400 gr Greek yogurt
  • 1 tsp dried dill Sunspices
  • Salt and pepper
  • 2 tsp dried onion Sunspices
  • 1-2 tbsp olive oil


  1. We sprinkle the grated zucchini with some salt and we squeeze as much moisture as we can from the zucchini with our hands. Put them to drain in a colander and we leave for 30 minutes.
  2. For the dipping sauce: In a bowl, we put the yogurt, the dried dill, the dried onion and we season. We add the olive oil and mix very well. We place it in the refrigerator until we prepare the zucchini fritters.

  3. In a large bowl we put the grated zucchini after squeezing them with our hands. We add the feta cheese, the chopped green onions, the baking soda, the dried dill, the dried mint, the eggs and the salt and pepper and we mix. We start adding the flour gradually stirring with a fork or a spoon. We continue adding flour (it may need 1-2 tbsp more flour, depending on the zucchini) until we have a thick batter.

  4. We pour olive oil into a pot and we let it warm very well (if we have a thermometer, we wait until it reaches 180C/355F. If we don’t, we check by dropping one teaspoon of the batter into the oil. If bubbles form around the batter right away, the oil is ready). Using a spoon, we take tablespoons of the batter and drop them into the heated oil. We fry them until both sides are golden brown. We drain the zucchini fritters on absorbent paper and we repeat the same process until all the batter is used. We serve in plates with the yogurt dipping sauce.

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