Zucchini Fritters with Feta Cheese & Tzatziki

Zucchini Fritters

with Feta Cheese & Tzatziki

30 MIN
$11.99 Serves 2-4
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From the Test Kitchen

To make these crowd-pleasing fritters, you'll combine flour with grated zucchini, scallions, feta, and a bit of za'atar for bright, savory flavor that's perfectly balanced by a dollop of tzatziki.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Zucchini Fritters with Feta Cheese & Tzatziki
Title
  • 2 Pasture-Raised Eggs
  • 1 Zucchini
  • 2 Scallions
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ⅔ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 3 oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
step-by-step
instructions
Grate & strain the zucchini
1 Grate & strain the zucchini

Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. Transfer to a strainer; add a big pinch of salt. Hold or rest the strainer over a bowl. Set aside to release the excess liquid, at least 10 minutes. Using a spoon, press down on the grated zucchini to release as much liquid as possible. Discard the liquid.

Make the batter
2 Make the batter

Meanwhile, thinly slice the scallions. Crack the eggs into a large bowl; add 2 teaspoons of water. Whisk to combine. Add the flour and baking powder. Gently stir until just combined. Add the grated zucchini, half the za’atar, sliced scallions, and cheese (crumbling before adding). Season with salt and pepper. Refrigerate 5 minutes to let the flour hydrate.

Make the fritters & serve your dish
3 Make the fritters & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches, scoop the batter into the pan to form 6 equal-sized patties (using about 2 heaping tablespoons of batter per patty). Cook 2 to 3 minutes per side (if the pan seems dry after flipping, add a drizzle of olive oil), or until the patties are golden brown and cooked through. Transfer to a paper towel-lined plate. Serve the fritters with the tzatziki. Top the tzatziki with a drizzle of olive oil and a pinch of the remaining za’atar (you will have extra). Enjoy!

Tips from Home Chefs

Grate & strain the zucchini
1 Grate & strain the zucchini

Wash and dry the fresh produce. Grate the zucchini on the large side of a box grater. Transfer to a strainer; add a big pinch of salt. Hold or rest the strainer over a bowl. Set aside to release the excess liquid, at least 10 minutes. Using a spoon, press down on the grated zucchini to release as much liquid as possible. Discard the liquid.

2 Make the batter

Meanwhile, thinly slice the scallions. Crack the eggs into a large bowl; add 2 teaspoons of water. Whisk to combine. Add the flour and baking powder. Gently stir until just combined. Add the grated zucchini, half the za’atar, sliced scallions, and cheese (crumbling before adding). Season with salt and pepper. Refrigerate 5 minutes to let the flour hydrate.

Make the batter
Make the fritters & serve your dish
3 Make the fritters & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches, scoop the batter into the pan to form 6 equal-sized patties (using about 2 heaping tablespoons of batter per patty). Cook 2 to 3 minutes per side (if the pan seems dry after flipping, add a drizzle of olive oil), or until the patties are golden brown and cooked through. Transfer to a paper towel-lined plate. Serve the fritters with the tzatziki. Top the tzatziki with a drizzle of olive oil and a pinch of the remaining za’atar (you will have extra). Enjoy!

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