Zucchini Fritters with Tzatziki + Cookbook Giveaway

Fact: Tzatziki makes pretty much anything taste a zillion times better. These zucchini fritters – crispy on the outside, creamy on the inside, and stuffed with feta cheese – are no exception. I’m obsessed! They’re definitely my new favorite way to cook zucchini.


Every spring, the Greek church down the road from out house hosts a festival. We look forward to it all year – the food is out of this world! I was totally bummed that I had to miss this year’s event (it was the same weekend that I was in Miami for Blogher Food). When I was offered a review copy of Debbie Matenopoulos’s new cookbook It’s All Greek To Me, I had to say yes. Could I really cook all of my favorites at home? It turns out that I can!

As tempted as I was to go straight for my tried-and-true favorites (stuffed grape leaves – page 44 and lamb souvlaki – page 204) I was really inspired by Debbie’s heavy emphasis on fresh vegetables. The zucchini fritters honestly didn’t catch my eye at first, but once I started reading the ingredients I knew I had to make them immediately! They’re prefect for tis time of year, when zucchini seems to be on sale everywhere you look.


These fritters remind me a little of potato pancakes – they’re salty and crispy on the outside with creamy centers. In addition to finely chopped zucchini (I blitzed mine in my Vitamix, but a fine grater would also work) they’re loaded with feta cheese and fresh chopped mint. On their own, they’re decent but once I spooned on some tzatziki they were probably the best thing I’ve eaten all month! Seriously, you should definitely make these while zucchini is in season.

They’re surprisingly filling and make a great meal when paired with a salad or two. (We ate ours with a fantastic chickpea + kale salad that I’ll be sharing soon!)

Zucchini Fritters with Tzatziki // @HealthyDelish

5.0 from 2 reviews
Zucchini Fritters with Tzatziki
Prep time
Cook time
Total time
This dish is traditionally made to use up the zucchini pulp that is left when making Kolokithakia Gemista me Kima (Stuffed Zucchini). Greek families feel it is disrespectful to waste food, so they always find a way to use every part of the fruit, the vegetables, or even the animals they are consuming. These fritters are charmingly rustic, so don’t worry if they are not perfectly round. The recipe for Zucchini fritters is reprinted with permission from "It's All Greek To Me." The tzatziki recipe is from the same book, but I adapted it slightly.
Serves: 4
For the zucchini fritters:
  • 3 pounds medium zucchini (about 6), washed and stemmed
  • 1 teaspoon sea salt, divided
  • ½ cup plus 1 tablespoon all-purpose flour
  • 2 large eggs
  • ¼ cup finely chopped fresh mint
  • ½ teaspoon freshly ground black pepper
  • 6 to 8 ounces brine-packed Greek feta (about 11/2 cups), crumbled small
  • ½ cup olive oil for frying
For the tzatziki:
  • ¼ seedless cucumber
  • 6 ounces plain yogurt
  • 2 cloves garlic, peeled and mashed into a paste
  • 1 tablespoon olive oil
  • 2 teaspoons freshly chopped dill
  • ½ lemon, juiced
  • sea salt, to taste
  1. Preheat oven to 250ºF.
  2. Cut the zucchini in half down the center into half cylinders. With a small teaspoon or a grapefruit spoon, hollow out the zucchini skins by scooping out all the pulp, leaving about ⅛ inch of zucchini intact next to the skin. (Leave the bottoms intact so that you are left with a “zucchini cup” that can be stuffed on another night.)
  3. Transfer the pulp to the bowl of a food processor or high-performance blender and pulse a few times to chop finely. Place the finely chopped zucchini pulp into a colander and toss with ½ teaspoon of the salt. Cover the zucchini with a plate and put a weight on top (such as a large can of tomatoes). Drain for 10 minutes, briefly rinse, then squeeze as much moisture as possible from the pulp.
  4. Whisk the flour, eggs, mint, remaining ½ teaspoon of salt, and pepper in a large mixing bowl until smooth. Gently fold the drained zucchini pulp and feta into the flour mixture. Stir until the mixture resembles a thick batter.
  5. In a deep skillet or Dutch oven set over medium heat, heat about ½ inch of the oil until it shimmers. Working in batches if necessary to prevent overcrowding, scoop out heaping tablespoons of the batter and carefully drop into the oil. The fritters will naturally flatten out. Cook for 3 to 5 minutes per side, until golden brown.
  6. Remove the fritters from the oil and drain on a large, oven-safe plate lined with paper towels. Keep fritters warm in the preheated oven as you continue to fry the remaining batter. Serve with tzatziki.
For the tzatziki:
  1. Use a microplane or box grater to grate the cucumber. Use your hands to squeeze out as much water as possible.
  2. Add the cucumber and remaining ingredients to a bowl. Mix well to combine. Refrigerate at least 30 minutes.


Want to check out a copy of It’s All Greek To Me for yourself? Enter my giveaway for a chance to win! (Open to US and Canadian entrants.)


  1. Yes, please – but guess I will have to wait ’til summer – it’s winter down here in NZ!

  2. Zucchini-based fritters are the best! I bet these taste just amazing with the tzatziki on the side. Yummers!

  3. That crispy coating is calling me!

  4. Tzatziki does make everything better! And these zucchini fritters look fabulous!

  5. Absolutely LOVE tzatziki!! I am half Greek and I would eat it with just about everything!

  6. These look absolutely delicious – a must try!

  7. I have an abundance of zucchini this summer … and this sounds like the perfect recipe for it!

    I love any kind of fritters, and I have no doubt this one is spectacular!

  8. I love zucchini fritters! That sauce sounds divine!

  9. You had me at fritters! This all sounds so amazing right now!

  10. Thanks for the great giveaway!! And I agree that tzatziki makes everything better!

  11. These zucchini fritters are just what I needed right now because my garden is producing more zucchini than I can consume! This looks like a great way to use my zucchinis!

  12. I love potato pancakes! I bet these are just as delicious! Great idea!

  13. These zucchini fritters look so delicious! The tzatsiki is a great accompaniment. The cookbook sounds wonderful, thanks for the giveaway!

  14. Ohhhh yum! Love these!

  15. I am all about fritters, I adore them in any preparation. But zucchini, well that’s perfect!

  16. I haven’t had Tzatziki in sooooo long!! I must make this ASAP!! Thanks for the lovely recipe :)

  17. They don’t sound too hard to make. I should try making them for my brother, he loves zucchini.

  18. Hooray for more zucchini recipes! God knows I need them this time of year. We always look forward to our Greek festival too. Some of the best food I’ll eat all year! I’m definitely going to have to check out that cookbook. Sounds fabulous!

  19. YUM, I love zucchini and this version of zucchini looks delicious! :)

  20. I love tzatziki and I love fritters, so I would REALLY love this recipe!!!

  21. Tzatziki is such a great dipping sauce for these fritters. I love them both!

  22. I’d love to snack on these right about NOW.

  23. Wow I’ve never had this before but it sure does look delicious!

  24. I love the pairing of tzatziki with the fritters, great combo of flavors!

  25. Now this looks like a must try, on my “to do” list. I think I can even get this past my son & fella without them knowing it’s zucchini! (they have an aversion to the word “zucchini”)


  26. I’m loving all these zucchini recipes i’m seeing today. I really like fritters. I might go try this right now! Super hungry for dinner!

  27. Yes, yes, and yes! I could eat a whole plate of zucchini fritters for dinner.

  28. I just got this cookbook to review and I’m so excited given that I’m marrying into a Greek family. Guess I know what to make first!

  29. These look so good! My nana used to make these at the end of the summer when the garden produced more zucchini than a garden shold.

  30. I’m pretty sure I could eat my weight in these. YUM!

  31. You are absolutely correct… Tzatziki DOES make everything a zillion times better, and I’m pretty sure that I can’t be trusted to share these with anyone. Just sayin’ ;)

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