#can't-stop-won't-stop
When I host, I always feature at least one appetizer that has that “can’t-stop-won’t-stop” factor. It’s that one dish that my guests absolutely devour, emptying the plate as fast as I can fill it.
“Oh my god, these are SO GOOD—I have to stop! . . . maybe just one more . . .”
This is one of those:
Hot and crispy. Full of feta, packed with bright herbs, and served with a creamy yogurt dipping sauce. Zucchini Feta Fritters.
These fritters are PERFECT for summer parties. They’re addictively delicious, laced with a blend of garlic, dill, and feta that balances perfectly with the tangy yogurt. And as for the way those crispy craggy fritter edges contrast with that luscious creamy sauce . . . don’t get me started!
These fritters are also great for parties because they’re quick and easy to make. If you like, you can prep the batter the day before and throw it into the refrigerator until you’re ready to cook them. And though they’re best eaten fresh, you can definitely pop them into the oven on a baking rack to hold for a few minutes until it’s time to serve.
Better yet, if you have one of those big open kitchens that’s perfect for entertaining, why not invite your friends in to take turns flipping and eating fritters as soon as they’re done? Guests love feeling like they’ve helped make something delicious—and I’ve yet to meet anyone who doesn’t love a hot crispy fritter, fresh from the pan!
The next time you invite friends over for snacks and drinks, whip up a batch of these. You might even want to make a double batch . . . and hoard one or two fritters in the kitchen to make double sure you get some!
Enjoy!
Zucchini Feta Fritters with Dill Yogurt Sauce
(Makes 10)
For the fritters:
2 medium zucchini, shredded the short way (about 4 cups)
1 ½ teaspoons Diamond Crystal kosher salt, divided
4 scallions, thinly sliced
2 tablespoons fresh dill, minced
½ cup feta cheese, crumbled
2 minced garlic cloves
2 teaspoons lemon juice
1/3 cup flour
1 egg, beaten
4 tablespoons vegetable oil, divided
For the dill yogurt sauce:
½ cup Greek yogurt
2 tbsp minced dill
1 small garlic clove, grated
1 tsp lemon juice
¼ teaspoon Diamond Crystal kosher salt
Special equipment: colander, cast iron pan
Method
For the fritters:
Place shredded zucchini in a colander and sprinkle over 1 teaspoon kosher salt. Toss to evenly distribute the salt and let sit in the colander over a sink (or something else to catch the drips) for 15-20 minutes. Press as much liquid out of the zucchini as you can while it’s still in the colander, then remove a quarter of the zucchini, wrap it in a kitchen or paper towel, and wring as much water out of it as possible. Repeat with the other three quarters of the zucchini. If this seems laborious and over-the-top, it’s not. The more moisture you can get out of the zucchini, the crisper your fritter will be. And no one likes a soggy fritter!
In a large bowl, toss together wrung-out zucchini, scallions, dill, feta cheese, garlic, and lemon juice. Sprinkle over flour, then add egg and mix gently until combined.
Heat a cast iron pan over medium-high heat. Add 1 tablespoon oil, and tilt to coat the bottom of the pan.
Drop two tablespoons fritter mixture in the pan and press down gently with a fork to flatten and spread the mixture out. Add more fritters to the pan (as space allows). Cook 2 minutes, or until each fritter has developed a golden-brown crust, then flip and cook 2 more minutes. Remove to a paper towel-lined plate. Repeat with remaining batter and oil as needed.
Serve warm with yogurt dip.
For the dill yogurt sauce:
In a small bowl, stir together yogurt, dill, garlic, lemon juice, and salt. Taste and add more lemon juice and salt as needed. Be careful about adding more garlic, though—it will get stronger as it sits.
Originally posted June 23, 2020.
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