These zucchini fritters make 18 patties from about 2¼ pounds of zucchini, and they come together with pecorino, feta, fresh mint, and panko for a crispy outside and a tender, cheesy inside. The homemade tzatziki — Greek yogurt, cucumber, dill, and garlic — takes five minutes to stir together and gets better the longer it sits. If you’ve got zucchini piling up and need something the whole table will actually eat, this is a reliable answer.
The short version of why this works
Two things make or break this recipe. First, getting the moisture out of the zucchini — and doing it properly. Salting and draining for 30 minutes is only half the job; the squeeze in a clean tea towel is what actually removes enough liquid to keep the fritters from turning soggy in the pan. Wet zucchini means the batter spreads, sticks, and steams instead of frying. Second, chilling the batter for an hour before frying firms it up so the patties hold their shape when you press them into the flour. Skip the chill and they’ll fall apart in the oil. Both steps are passive — they just need time, not effort.
Mistakes to avoid
- Using pre-shredded or very large zucchini. Oversized zucchini have more water and bigger seeds, which throw off the texture. Stick to medium zucchini and grate them yourself so you control the shred size.
- Crowding the pan. Too many fritters at once drops the oil temperature fast, and you end up with greasy, pale patties instead of golden ones. Fry in small batches with space between each one.
- Skipping the flour coating. Tossing the formed patties in a light dusting of flour before they hit the oil creates a thin crust that helps them stay together and brown evenly. Don’t skip it even if the batter feels firm enough.
- Making the tzatziki right before serving. It needs at least an hour in the fridge for the garlic to mellow and the flavors to come together. Make it the night before if you can — skip the garnish on top, not worth the extra dish.
- Frying at the wrong temperature. If the oil isn’t hot enough before the first batch goes in, the fritters absorb oil instead of crisping. Let the oil heat for a full 3–4 minutes on medium-high before you start, and check one fritter first before committing the whole batch.
Leftovers and make-ahead
Cooked fritters keep in the fridge for up to 3 days in an airtight container. To reheat, use a dry skillet over medium heat for 2–3 minutes per side — the oven at 375°F works too, about 8–10 minutes on a wire rack. Avoid the microwave; it makes them soft. For freezing, lay cooled fritters in a single layer on a baking sheet, freeze until solid, then transfer to a zip-lock bag; they’ll keep for up to 2 months and can go straight from frozen into a 375°F oven for about 15 minutes. The uncooked batter can be made up to 3 days ahead and kept covered in the fridge, which makes weeknight frying much faster. Tzatziki keeps well for 3–4 days refrigerated, though it may release a little liquid — just stir it back together before serving.
Zucchini Fritters With Tzatziki Sauce
Ingredients
Zucchini Fritters Ingredients
- 2 ¼ pounds zucchini zucchini (about 4-5 medium)
- ½ teaspoon salt (for draining zucchini, in addition to the 1/4 teaspoon used in the batter)
- 4 tablespoons olive oil
- 1 small white onion grated
- ¾ cup all-purpose flour plus extra for coating
- 1 teaspoon baking powder
- 1 cup pecorino (grated) or Parmesan cheese
- ½ cup feta crumbles crumbled
- ½ cup panko breadcrumbs plus extra if needed
- 3 large eggs lightly beaten
- ⅓ cup mint finely chopped, fresh, loosely packed
- ¼ teaspoon teaspoon of salt
- ½ teaspoon black pepper
- 1 cup vegetable oil for frying (or enough for 1 inch / 2.5cm depth)
Tzatziki Sauce Ingredients
- 2 ½ cups Greek-style plain yogurt
- 1 large English (hothouse) cucumber about 12 inches / 30cm, peeled and finely chopped
- 3-4 cloves garlic finely chopped
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3-4 tablespoons extra virgin olive oil
- 3 tablespoons dill fresh, finely chopped
Instructions
Zucchini Fritters Instructions
- Grate the zucchini using the grating disc of a food processor — this should yield about 6 cups. Transfer zucchini shreds to a colander set over a bowl, sprinkle with ½ teaspoon of salt, toss to combine, and let drain for 30 minutes. Squeeze the zucchini dry in a clean tea towel, working in small batches, until as much liquid as possible is removed. Set aside.
- Heat 2 tablespoons of the olive oil in a small skillet over low heat. When the oil begins to shimmer, add the grated onion and cook for 3-5 minutes until soft and translucent. Transfer the cooked onion to a large bowl and add the drained zucchini, both cheeses, breadcrumbs, eggs, and mint.
- Sift together the baking powder and flour, then add to the zucchini mixture, followed by salt and pepper to taste. Mix it all; if it feels too soft, add a little more bread crumb. Cover and chill mixture for an hour.
- Pour oil on a heavy-bottomed skillet or dutch oven for about 1-inch deep, heat the oil at medium-high heat for about 3 to 4 minutes. Now, begin to fry.
- Form the mixture into palm-sized patties, toss gently in the flour left for coating, and fry in batches, avoiding to crowd the pan. Fry for about 5 minutes, flipping the patties occasionally until they are lightly golden on both sides. Keep an eye on the cooking oil; if the patties look too dark quickly, adjust the temperature down slightly. When the fritters are done, drain them on a paper towel-lined plate. Place the drained fritters on a baking sheet and keep them warm in a 250°F / 120°C oven on a wire rack set over a baking sheet. You will do this with each batch of fritters until they are all fried. When the fritters have all been fried, remove them from the oven, plate them on a large sharing platter, and serve with Tzatziki Sauce or a lemon aioli.
Tzatziki Sauce Instructions
- In a large bowl, put yogurt, cucumber, dill, garlic, salt and olive oil. Stir well. Cover and refrigerate until ready to serve.
Notes
Zucchini Fritters
This mixture can be made several days in advance. It can also be made into a large patty so you could make a zucchini “burger” out of it.Tzatziki Sauce
This tastes best when made at least an hour in advance, allowing the flavors to combine.Nutrition
Frequently asked questions
Can I bake these instead of frying them?
You can, but they won’t get as crispy. Brush both sides with olive oil and bake at 400°F on a wire rack set over a baking sheet for about 20–25 minutes, flipping once halfway through.
My kids don’t like mint — can I leave it out?
Yes, just leave it out. The fritters still hold together and taste great from the cheese alone; fresh parsley is a mild swap if you want to replace the herb without the flavor being noticeable.
Can I use regular cucumber instead of English cucumber for the tzatziki?
Yes, but scoop out the seeds first and salt the chopped cucumber briefly to draw out extra water, then pat it dry before adding it to the yogurt. English cucumber has thinner skin and fewer seeds, which is why it’s easier.
What oil is best for frying these?
Any neutral vegetable oil works well — canola, sunflower, or standard vegetable oil. The recipe uses about 1 inch of oil depth, so you need enough to shallow-fry without fully submerging the fritters.
Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free panko breadcrumbs. The texture is slightly more delicate, so handle the patties gently when flipping and make sure the batter is well chilled before frying.
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