Crispy Zucchini Fritters with Lemon-Feta Yogurt

Make it

Instructions

1. 01

   Grate and salt the zucchini

   Set a box grater over a large bowl. Rinse and dry 700 g zucchini, trim off the ends, then grate it on the large holes. Sprinkle with 3/4 tsp fine salt and toss. Leave for 10 minutes; the shreds should look glossy and begin releasing liquid. | Why: Salting draws out excess moisture so the fritters can brown instead of steam.

2. 02

   Mix the dipping sauce

   While the zucchini rests, finely grate the zest from 1 lemon, then juice it. In a small bowl, stir together 180 g Greek yogurt, the lemon zest and juice, 1 tbsp fresh mint, finely chopped, and 1/4 tsp fine salt. Taste and set aside in the refrigerator. | Why: Making the cool, tangy sauce first gives its flavors time to mingle while you prepare the fritters.

3. 03

   Drain and build the fritter batter

   Tip the grated zucchini into a clean kitchen towel and squeeze firmly over the sink until it feels fairly dry; discard the expressed liquid. Return the shreds to the bowl. Whisk 2 large eggs in a small bowl, thinly slice 3 scallions, and chop 2 tbsp fresh dill. Add these, along with 90 g all-purpose flour, crumbled 100 g feta cheese, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Fold just until everything is evenly combined; the batter should be thick and spoonable. If it seems loose, let it stand for 2 minutes so the flour can hydrate. | Why: Removing water and using a just-thick-enough batter helps the fritters hold together and develop crisp edges.

4. 04

   Warm the oven and prepare a holding tray

   Set a wire rack over a rimmed baking sheet and place it in the oven. Preheat to 100°C / 210°F so cooked batches can stay warm without losing their crispness. Set a large, heavy skillet and a wide spatula beside the stove. | Why: A low oven keeps each batch hot while the remaining fritters cook, and the rack lets steam escape underneath.

5. 05

   Pan-fry until crisp and golden

   Set the skillet over medium heat and add 4 tbsp olive oil, enough to make a thin film across the base. When a small dab of batter sizzles gently, drop in heaped tablespoons of batter, leaving space between them; flatten each into a patty about 1 cm thick. Fry in batches for 3–4 minutes per side, adjusting the heat so the outsides turn deep golden without darkening too quickly. Transfer finished fritters to the rack in the warm oven. Add another thin film from the measured amount as needed, and continue until the batter is used, about 15–18 minutes total. The centers should feel set and tender, not wet. | Why: Moderate heat gives the centers time to cook through while the thin patties develop crisp, browned surfaces.

6. 06

   Serve warm

   Arrange the fritters on a warm platter and bring the chilled dipping sauce to the table. Serve promptly while the edges are crisp. | Why: Serving them hot preserves the contrast between the crunchy fritters and cool, bright sauce.