Zucchini Fritters with Feta & Pine Nuts

Zucchini fritters on a plate with Greek yogurt sauce.

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Zucchini Fritters with Feta & Pine Nuts

My Zucchini Fritters with Feta & Pine Nuts are surprisingly easy to make, require minimal ingredients, and make a perfect summer appetizer, light lunch, or side dish. These fluffy, golden fritters are packed with savory zucchini, salty feta cheese, and lots of fresh herbs. They're pan-fried until crispy and have a delightful crunch from pine nuts. Be sure to serve them with my easy garlicky Greek yogurt sauce!

Prep25

Cook15

Inactive Time30

Total1 10

Course: Appetizer, Lunch, Side Dish

Cuisine: American

Keyword: chef-tested appetizer, how to make zucchini fritters, pan-fried zucchini, restaurant-worthy appetizer, zucchini fritter recipe

Servings: servings

Calories: 446kcal

Author: Ari Laing

Equipment

Colander

Mixing bowls

Kitchen towel

Large pan or pot with deep sides

Tongs or spatula

Wire rack

Paper towels

Ingredients

For the yogurt sauce

½ cup Greek yogurt or sour cream
¼ cup feta cheese
½ medium lemon, juiced, about 2 Tbsp
2 Tbsp extra virgin olive oil
2 Tbsp fresh dill or mint, finely chopped
1 clove garlic, grated
½ tsp Kosher salt
¼ tsp freshly ground black pepper

For the zucchini fritters

4 medium zucchini, coarselygrated
1 tsp Kosher salt
¼ tsp freshly ground black pepper
½ cup all-purpose flour
8 oz feta cheese
¼ cup pine nuts, toasted
2 scallions, thinly sliced
1 large egg
¼ cup fresh dill, finely chopped
2 Tbsp fresh mint, finely chopped
2 tsp fresh lemon zest, from 1 medium lemon (cut the lemon into wedges for serving)
Neutral oil, for frying
Flaky sea salt, for serving

Instructions

Drain the zucchini. Place the grated zucchini in a colander set over a large bowl. Season with 1 tsp Kosher salt, then use your hands to toss well. Place a plate or a sheet of plastic wrap over the zucchini, then weigh it down with something heavy – canned food works great! Allow this to sit for 20-30 minutes.
Make the yogurt sauce. In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup feta cheese, 2 Tbsp fresh lemon juice, 2 Tbsp extra virgin olive oil, 2 Tbsp chopped dill or mint, 1 grated clove of garlic, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir well, then taste and adjust seasoning. Refrigerate until needed.
Squeeze out excess water. Place the zucchini in a large kitchen towel, then squeeze out as much excess liquid as you can. Transfer to a large bowl.
Make the fritter mixture. To the zucchini, add ½ cup all-purpose flour, 8oz feta cheese, ¼ cup toasted pine nuts, 2 thinly sliced scallions, 1 large egg, ¼ cup chopped dill, 2 Tbsp chopped mint, and 2 tsp lemon zest. Use your hands or a spatula to thoroughly mix, trying to leave some larger pieces of feta.
Cook the zucchini fritters. You can either deep fry or pan fry the fritters, whichever you prefer. Deep frying will yield crispier overall results, but both are delicious. To deep fry: Add enough neutral oil over medium-high heat to come up the pan about 2 inches. The oil should register 375F. Shape the zucchini mixture into 2-inch long oblong fritters then, working in batches, carefully lower the fritters into the hot oil. Fry for 1-2 minutes, or until golden brown on all sides. Use tongs to flip them over as needed to ensure even browning. Immediately transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters.
To pan-fry: Heat enough neutral oil over medium-high heat to come up the pan about ½-inch. Shape the zucchini mixture into 2-inch rounds that are about ¼-½-inch thick. When the oil is hot, carefully add a few of the fritters into the oil. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters, adding a bit more oil, if needed, in between batches. Be sure to let the oil heat up before adding more fritters or you’ll end up with greasy zucchini fritters.
Garnish, then serve! Transfer the fritters to a platter or bowl, then serve with the yogurt sauce, a sprinkle of fresh dill or mint, and lemon wedges. Enjoy!

Notes

To make-ahead: The zucchini fritters can be fried up to 2 days in advance. Allow to cool completely on a wire rack (to keep them crisp and prevent them from turning soggy!), then store airtight in the fridge. Reheat on a baking sheet in a 350°F oven until hot.
Leftovers and storage: Refrigerate leftover fritters for 3-4 days. Rewarm in a 350°F oven or toaster oven until hot. The garlic sauce can be stored separately for 5 days.
To freeze: Allow the fritters to cool completely, then place in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They'll keep for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
The zucchini must be drained of excess liquid, do not skip! The mixture needs to hold together when pressed in your hand or it will fall apart in the oil. Removing water helps with this. You can add additional flour as needed, but ½ cup should be enough.

Nutrition

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