Zucchini season in Wyoming arrives fast and doesn’t last long — which makes it all the more worth doing something good with it when it shows up. These fritters are the answer. Crispy and golden on the outside, soft and herby inside, packed with salty feta and bright fresh dill. They come together in about 30 minutes and work as a side dish, a light lunch, or a crowd-pleasing appetizer that disappears faster than you’d expect.
The herb yogurt sauce takes five minutes and makes everything better. It’s cool, tangy, garlicky, and works as a dip, a drizzle, or honestly just a spoonful straight from the bowl. Make extra.
The key step: squeeze out the moisture
Zucchini is mostly water. If you skip the salting and squeezing step, your fritters will be soggy in the middle and won’t crisp properly no matter how hot your pan is. Salt the grated zucchini, let it sit for at least 30 minutes, then squeeze it hard — really hard — in a clean kitchen towel or through a fine mesh strainer. You’ll be surprised how much liquid comes out. That step is the difference between a good fritter and a great one.
Pan tips
A cast iron skillet is ideal here — it holds heat evenly and gives you a consistently golden crust. Use enough oil to generously coat the bottom of the pan and get it hot before adding the batter. Don’t crowd the pan. Work in batches and resist the urge to move the fritters around — let them sit undisturbed for 2 to 3 minutes until a proper crust forms before flipping. They’ll release cleanly when they’re ready.
Make-ahead and serving notes
The batter can be made a day ahead and refrigerated overnight — cook the fritters fresh when you’re ready. Cooked fritters can be held in a 350°F oven on a wire rack for 15 to 20 minutes without losing their crispiness. They’re best eaten warm but hold up well at room temperature for a party spread. The herb yogurt sauce keeps in the fridge for up to 3 days and gets better as the flavors develop.
Zucchini and feta fritters with herb yogurt
Prep time: 15 minutes + 30 minutes resting | Cook time: 20 minutes | Serves: 4 as a side or appetizer
Ingredients
For the fritters
- 2 medium zucchini (about 1 pound total), grated on the large holes of a box grater
- 1 teaspoon kosher salt, plus more to taste
- 3 oz crumbled feta cheese
- 2 scallions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 garlic clove, minced
- Zest of 1 lemon
- 2 large eggs, beaten
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Olive oil or neutral oil, for frying
For the herb yogurt
- 1 cup plain full-fat Greek yogurt
- 1 garlic clove, minced or grated
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Black pepper to taste
Instructions
- Salt and drain the zucchini. Place the grated zucchini in a colander, toss with 1 teaspoon salt, and let sit for at least 30 minutes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. The zucchini should feel nearly dry.
- Make the herb yogurt. Stir together all yogurt sauce ingredients in a small bowl. Taste and adjust seasoning. Cover and refrigerate until ready to serve — the flavor improves as it sits.
- Make the fritter batter. In a large bowl, combine the drained zucchini, feta, scallions, dill, parsley, garlic, and lemon zest. Add the beaten eggs and stir to combine. Sprinkle over the flour, black pepper, and red pepper flakes if using. Mix gently until just combined. Don’t overmix.
- Cook the fritters. Heat a generous glug of oil in a cast iron skillet or heavy-bottomed pan over medium-high heat. Once the oil is shimmering, drop 2-tablespoon portions of batter into the pan, spacing them well apart. Press each one gently to flatten into a round. Cook undisturbed for 2 to 3 minutes until the underside is deep golden brown and the edges look set. Flip carefully and cook another 2 to 3 minutes. Transfer to a wire rack or paper towel-lined plate and season immediately with a pinch of salt. Repeat with remaining batter, adding more oil as needed.
- Serve. Arrange the warm fritters on a platter alongside the herb yogurt for dipping. Finish with extra fresh dill and a squeeze of lemon if you like.
Variations
Swap the dill for fresh mint throughout for a more Greek-forward flavor profile. Add a handful of crumbled bacon or finely diced sun-dried tomatoes to the batter for extra richness. For a lighter option, bake the fritters at 425°F on an oiled baking sheet for 20 to 25 minutes, flipping halfway — you won’t get quite the same crust but they’re still very good. Leftover fritters reheat well in a dry skillet over medium heat for a few minutes per side.