Greek Zucchini Fritters with Feta and Dill

By Sprig Originals ✓ · cooked up in Sprig

Crisp-edged, herb-packed zucchini fritters built on one non-negotiable step: salting and wringing the grated zucchini until it's genuinely bone-dry. Do that, and the patties fry into shatteringly crisp discs with a creamy feta-and-dill interior instead of collapsing into steamy pancakes. Served hot with a lemony garlic yogurt for dipping, the way they arrive at Greek taverna tables.

Ingredients

• 1 1/2 lb zucchini (about 3 medium)
• 1 1/2 tsp kosher salt, for drawing out water
• 4 oz Greek feta in brine, crumbled
• 3 tbsp grated kefalotyri or Pecorino Romano
• 4 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 3 scallions, thinly sliced
• 1 large egg, beaten
• 1/2 cup all-purpose flour, plus more as needed
• 1/4 cup fine dry breadcrumbs
• 1 tsp grated lemon zest
• 1/2 tsp freshly ground black pepper
• 1/4 tsp dried oregano, preferably Greek
• 1 cup olive oil or vegetable oil, for shallow frying

• 1 cup whole-milk Greek yogurt
• 1 small garlic clove, grated
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh dill
• salt, to taste

• 1 lemon, cut into wedges

Instructions

1. Trim the zucchini and grate on the large holes of a box grater (do not peel). Toss in a colander with the 1 1/2 teaspoons kosher salt and set over a bowl. Let drain 20 minutes — you should see a pool of green-tinged liquid collect.
2. Now the step that makes or breaks the fritters: pile the zucchini into the center of a clean kitchen towel, gather the corners, and twist hard over the sink. Keep twisting and squeezing for a full 60 seconds, re-gathering and wringing two or three times, until almost no liquid comes out. You should end up with roughly 2 loosely packed cups of dry, fluffy shreds weighing about 10 oz. If it still feels damp, wring again — wet zucchini steams instead of frying.
3. Meanwhile, stir together all the yogurt sauce ingredients in a small bowl, season with salt, and refrigerate until serving.
4. In a large bowl, combine the wrung zucchini, crumbled feta, grated kefalotyri, dill, mint, scallions, egg, lemon zest, black pepper and oregano. Mix with your hands just until evenly distributed.
5. Sprinkle in the flour and breadcrumbs and mix again. The batter should just hold together when squeezed into a ball; if it feels loose or sticky-wet, add flour 1 tablespoon at a time up to 2 more tablespoons. Rest the mixture 10 minutes so the breadcrumbs hydrate.
6. Shape into 14 to 16 patties about 2 inches wide and 1/2 inch thick, pressing firmly so they hold. Set on a parchment-lined tray. Chill 15 minutes if your kitchen is warm — cold patties hold their shape better in the oil.
7. Pour oil into a 10- or 12-inch skillet to a depth of about 1/4 inch and heat over medium until it reaches 350°F (a shred of zucchini should sizzle immediately). Line a plate with paper towels or set a rack over a baking sheet.
8. Fry the patties in batches of 5 or 6, never crowding the pan, for 3 to 4 minutes per side until deep golden brown and crisp at the edges. Flip only once, using a thin spatula. Adjust heat to keep the oil between 340°F and 360°F; if they brown in under 2 minutes the oil is too hot.
9. Drain on the rack or paper towels and season with a pinch of flaky salt while hot. Let the oil come back to temperature between batches.
10. Serve immediately, while the crust is still crisp, with the lemon garlic yogurt and lemon wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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