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Zucchini and Feta Fritters with Lemon Yogurt

Name: Zucchini and Feta Fritters with Lemon Yogurt
Prep time: 8 min
Total time: 18 min
Cuisine: Greek
Ingredients: zucchini — 680 g; salt — 7 g; feta cheese — 113 g; scallions — 300 g; dill — 7 g; garlic — 9 g; eggs — 200 g; all-purpose flour — 60 g; bread crumbs italian style — 59 g; black pepper — 3 g; olive oil — 68 g; nonfat plain yogurt — 237 g; lemon juice — 15 g; garlic — 3 g; extra-virgin olive oil — 14 g

Zucchini and Feta Fritters with Lemon Yogurt reads salinity 5.1, citrus 4.9 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Greek main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 2.4 / 10
Sour & Bright — 6.3 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 4.8 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Salinity 5.1 · Citrus 4.9 · Sourness 4.5 · Richness 4.4 · Allium 3.9 · Herbaceous 3.4 · Umami 3.1 · Funk & Ferment 2.8 · Sweetness 2.0 · Bitterness 1.7 · Fruity 1.6 · Warm Spice 1.5 · Nutty 1.3 · Earthy 1.1 · Marine & Briny 1.1 · Floral 1.0 · Heat 0.8

What's in it (15)

zucchini — 680 g
salt — 7 g
feta cheese — 113 g
scallions — 300 g
dill — 7 g
garlic — 9 g
eggs — 200 g
all-purpose flour — 60 g
bread crumbs italian style — 59 g
black pepper — 3 g
olive oil — 68 g
nonfat plain yogurt — 237 g
lemon juice — 15 g
garlic — 3 g
extra-virgin olive oil — 14 g

Time & effort: about 18 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 72.7 kcal, 4.3 g protein, 2.8 g fat, 7.5 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Coarsely grate the zucchini (you'll have about 4 cups) and toss with 1 teaspoon of the kosher salt in a colander set over a bowl. Let stand 10 minutes to draw out excess moisture, then gather the zucchini in a clean kitchen towel and wring firmly over the sink until no more liquid drips out.
In a large bowl, combine the wrung-out zucchini with the feta, scallions, dill, minced garlic, eggs, flour, panko, pepper, and the remaining 1/2 teaspoon salt. Mix until the batter holds together in loose clumps when pressed.
Heat 3 tablespoons of the olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
Scoop the batter into 1/4-cup portions, flatten gently into 3-inch patties, and add to the hot oil in batches of 4-5, being careful not to crowd the pan.
Pan-fry until deeply golden and set on the first side, 3-4 minutes, then flip and cook until golden on the second side and cooked through in the center, 3-4 minutes more.
Transfer the fritters to a paper-towel-lined plate and keep warm in a 200 F oven while you fry the remaining batter in batches, adding more of the oil to the skillet as needed.
Stir together the yogurt, lemon juice, grated garlic, and extra-virgin olive oil in a small bowl; season with a pinch of salt.
Serve the fritters hot with the lemon yogurt sauce spooned over or alongside, with lemon wedges for squeezing.

Dishes with a similar flavor shape

Skillet Chicken Souvlaki Bowls — Greek
Grilled Greek Chicken Souvlaki — Greek
Greek-Style Turkey Burgers with Tzatziki — Greek
Grilled Halloumi Gyros with Tzatziki — Greek
Greek Pork Souvlaki Pita Wraps — Greek

Keep reading: what salinity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.