Greek Zucchini Patties
Servings: 10 patties
- 4 medium (4 medium) zucchinis ≈ 4 cups grated (about 600g)
- 2 medium (2 medium) carrots ≈ 1 cup (about 120g) peeled and grated
- 2 (2) spring onions finely chopped
- ¼ cup (1 handful) fresh mint finely chopped - sub dried mint or oregano
- ¼ cup (1 handful) fresh dill finely chopped - sub dried dill or oregano
- 1 (1) lemon the grated zest
- 1 teaspoon (1 teaspoon) cumin optional
- 2 large (2 large) eggs
- 1 cup (200 grams) crumbled feta cheese ≈ 7 oz
- 6 tablespoons (60 grams) all-purpose flour or more as needed
- 1½ teaspoon baking powder
- 4 tablespoons (4 tablespoons) olive oil for cooking the fritters
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- Prep the zucchini: Wash 4 medium zucchinis and 2 medium carrots and grate them on the coarse side of a box grater. Place them in a colander, sprinkle with 1½ teaspoon salt, mix well, and let them sit for 10 minutes to release their water.
- Squeeze out moisture: After 10 minutes, squeeze the grated veggies really well using your hands or wrap them in a clean kitchen towel and twist to wring out all the liquid. This step is crucial — the drier your vegetables, the crispier your fritters.
- Make the batter: In a large bowl, combine the grated zucchini and carrots, 2 spring onions, ¼ cup fresh mint, ¼ cup fresh dill (all finely chopped), the zest of 1 lemon, 1 teaspoon cumin, 2 large eggs, 1 cup crumbled feta cheese, and ¼ teaspoon black pepper. Add the flour: Stir everything together with a spoon. Gradually add 6 tablespoons all-purpose flour and 1½ teaspoon baking powder until you have a sticky batter. You may need a bit more or less depending on how wet your mixture is.
- Fry the patties: Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once the oil is hot, spoon the batter into the pan and gently flatten each one with the back of the spoon. Cook for 3 to 4 minutes per side, or until golden and crispy. Avoid overcrowding the pan—cook in batches and add more oil as needed between each round.
- Drain and serve: Place the cooked patties on a plate lined with paper towels to absorb any extra oil. Enjoy them warm or at room temperature, ideally paired with garlicky yogurt or a generous spoonful of tzatziki.
SUBSTITUTIONS
- Zucchini: Use fresh and grated. Swap with yellow squash or mix both for extra color.
- Carrots: Add sweetness and color. Sub with grated sweet potato or parsnip.
- Spring onions: Mild and fresh. Use red onion, shallots, or chives instead.
- Fresh mint: Replace with dried mint, parsley, or basil.
- Fresh dill: Sub with dried dill or oregano.
- Lemon zest: Adds zing. Lime zest or lemon juice works in a pinch.
- Cumin (optional): Earthy depth. Try paprika or coriander, or skip it.
- Eggs: For binding. Use flax or chia eggs for a vegan version. To make it, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, stir well, and let it sit for 5 to 10 minutes.
- Feta cheese: Salty and creamy. Sub with ricotta salata, goat cheese, or vegan feta.
- All-purpose flour: Helps it hold. Whole wheat or gluten-free blends work too.
- Baking powder: Makes them light. Skip for denser patties.
- Olive oil: For frying. Try avocado oil or bake instead.
- Salt: Boosts flavor and draws moisture. Adjust to your feta.
- Black pepper: Adds a kick. Use white pepper or chili flakes for heat.
- Squeeze well: Less moisture = crispier patties. Don’t skip this step!
- Use nonstick pan: Prevents sticking and cuts down on oil.
- Don’t skip the herbs: Fresh mint & dill = classic Greek flavor. Use dried if needed.
- Adjust flour: Batter should be sticky, not runny. Add flour as needed.
- Make uniform: Use a spoon or scoop for evenly sized patties.
- No crowding: Fry in batches for golden, crispy results.
- Bake or air fry: For a lighter option, bake at 400°F for 20 mins, flip halfway.
- Make ahead: Great for meal prep zucchini patties. Freeze & reheat easily.
- Serve with dip: Tzatziki, garlicky yogurt, or tahini make perfect pairings.
