Now that the days are warming up, zucchini fritters are the ideal snack/ light lunch idea, always paired with a yogurt dip.

Prep. Time 20′       Cooking Time 5′        Serves 8


  • 4 large zucchinis
  • 1 onion, finely chopped
  • 1/2 bunch mint, finely chopped
  • 1/2 bunch dill, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 2 beaten eggs
  • 200g crumbled feta cheese
  • Salt
  • Pepper
  • 4 tbsp self-rising flour
  • Sunflower oil for frying


  1. Wash the zucchinis thoroughly.
  2. Grate them using a coarse grater and place them in a colander.
  3. Sprinkle with salt and let them sweat for 10 minutes.
  4. Squeeze them well with your hands or wrap them in a towel to remove excess moisture.
  5. Prepare the mixture by placing the grated zucchinis in a bowl and adding the onion, dill, mint, parsley, beaten eggs, and crumbled feta cheese.
  6. Season with pepper and salt to taste, making sure not to add too much salt as we’ve already salted the zucchini and added feta cheese.
  7. Mix everything well with a spoon and gradually add the flour until you have a thin batter that drops off the spoon.
  8. Heat the oil in a frying pan over medium to high heat, and once it’s hot, add a spoonful of the mixture into the oil.
  9. Fry for about 2 minutes on each side, ensuring not to overcrowd the pan to maintain the oil temperature.
  10. Place the zucchini fritters on paper towels to drain any excess oil and serve them warm or cold with yogurt dip.


Source: Argiro Barbarigou