Makes 3 servings


  • 1 1/2 pounds grated zucchini
  • 1 teaspoon salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/4 cup crumbled feta cheese
  • 2 gloves garlic minced
  • 1 large egg beaten
  • 2 tablespoons Katerina’s Finest Greek Extra Virgin Olive Oil
  • 2 tablespoons minced fresh dill – optional –


Put the grated zucchini in a strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini moist with a cloth or paper towels. In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown about 2 minutes and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes). Serve with sour cream, yogurt, another sauce, or simply plain


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