Greek Zucchini Fritters

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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.

Greek Zucchini Fritters

Enjoy zucchini baked in the oven with feta cheese, panko breadcrumbs, lemon juice, and plenty of seasonings.

5 from 18 votes

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 30 fritters

Author: Hezzi-D

Ingredients

For the zucchini fritters:

• 1 lb. zucchini
• 1/2 teaspoon salt
• 3 scallions chopped
• 2 garlic cloves minced
• 1/2 c. panko breadcrumbs
• 2 eggs
• 3 oz. feta cheese
• 1/4 c. Parmesan cheese
• 1 Tablespoon oregano
• 1 Tablespoon lemon juice
• 1/2 c. flour

For the Tzatziki:

• 1 c. plain Greek yogurt
• 2 teaspoons lemon juice
• 1 teaspoon oregano
• 1/2 cucumber chopped
• salt and pepper

Instructions

• 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.

Notes

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