In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.
Recipe courtesy of Michael Symon
Episode: Mezze
Zucchini Fritters with Feta and Dill
25 min
10 min
about 8 fritters
25 min
10 min
about 8 fritters


  • 2 medium zucchini
  • 1 teaspoon kosher salt
  • 4 ounces feta cheese, coarsely chopped or crumbled
  • 1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons minced garlic 
  • 1 large scallion, white and green parts, thinly sliced on the bias
  • Grated zest of 1 lemon
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • Canola oil, for pan frying
  • 1/2 cup Greek yogurt
  • Coarse sea salt, for garnish


Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined. 

Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels. 

Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.

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