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Zucchini Fritters with Tzatziki

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Lauren Keating


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


  • Preheat oven to 250ºF.
  • 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 1/8 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.)
  • 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 1/2 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.
  • Whisk the flour, eggs, mint, remaining 1/2 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.
  • In a deep skillet or Dutch oven set over medium heat, heat about 1/2 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.
  • 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:

  • Use a microplane or box grater to grate the cucumber. Use your hands to squeeze out as much water as possible.
  • Add the cucumber and remaining ingredients to a bowl. Mix well to combine. Refrigerate at least 30 minutes.