With the release of My Big Fat Greek Wedding 2 this week Sunday Supper is celebrating by cooking all things Greek! I love Greek food and have recently been making a lot of it. Some of my favorite things to make are lamb pita pockets, Greek salads, and Spanakopita.
Whenever I think of Greek food I think of feta cheese and lamb. Since I didn't have lamb in the freezer and there wasn't any on sale this week I turned to my feta cheese to make a tasty dish. I was actually looking for a side dish to enjoy on Good Friday when I saw these Greek Zucchini Fritters. They sounded really good and easy so I gave them a try.
I liked that these fritters are oven baked instead of fried. I've been eating healthier and baking my food instead of frying is one thing I always try to do. The fritters are made with zucchini, scallions, feta cheese, lemon juice, and plenty of seasonings. I mixed them up and dropped them on a baking sheet.
They smelled wonderful as they were baking. It was a combination of garlic, cheese, and vegetables. They came out of the oven golden brown and crispy. I couldn't wait to try them dipped in Tzatziki sauce!
Tzatziki is a yogurt based sauce that is served with so many Greek dishes. My favorite version is simply Greek yogurt, lemon juice, oregano, and cucumber. It's simple and perfect as a dipping sauce. It paired wonderfully with these Zucchini Fritters.
The fritters were a tasty side dish but they would also be a great appetizer hot and fresh from the oven.
For the zucchini fritters:
- 1 lb. zucchini
- ½ teaspoon salt
- 3 scallions, chopped
- 2 garlic cloves, minced
- ½ c. panko breadcrumbs
- 2 eggs
- 3 oz. feta cheese
- ¼ c. Parmesan cheese
- 1 Tablespoon oregano
- 1 Tablespoon lemon juice
- ½ c. flour
For the Tzatziki:
- 1 c. plain Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon oregano
- ½ cucumber, chopped
- salt and pepper
- Grate the zucchini and place in a colander. Add the salt, toss with your fingers, and allow the zucchini to sweat out any excess water.
- Preheat the oven to 350 degrees. Spray 2 baking sheets with cooking spray.
- Squeeze the zucchini, getting out any excess water. Place the zucchini in a bowl along with all the other fritter ingredients. Mix well to combine.
- Drop the zucchini fritters onto the baking sheets by heaping tablespoon.
- Bake for 25 minutes or until golden brown.
- Meanwhile, combine all ingredients for the Tzatziki sauce and refrigerate until ready to use.
- Serve zucchini fritters hot with Tzatziki sauce for dipping.
Recipe adapted from Recipe Tin Eats
More Greek Recipes:
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Greek Wedding Cookies - Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades (Greek honey fritters) by The Redhead Baker