Zucchini fritters with mint yogurt

A Mediterranean starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Zucchini is on the EWG Dirty Dozen, so it's worth buying organic to minimize pesticide exposure. Mint is also a soft herb, better sourced organic for purity.

Ingredients

• 3 zucchini
• 2 eggs
• 50 g feta cheese
• 3 tbsp gluten-free flour
• 2 tbsp fresh dill, chopped
• 1 spring onion, finely sliced
• 1 tsp lemon zest
• 1 pinch sea salt
• to taste black pepper
• 4 tbsp olive oil
• 1 cup Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 lemon, juiced

Method

1. Grate the zucchini coarsely and place them in a colander. Sprinkle with salt and let drain for 10 minutes.
2. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
3. In a bowl, beat the eggs, then mix in the zucchini, crumbled feta, flour, dill, spring onion, lemon zest, salt, and pepper.
4. Heat olive oil in a pan over medium heat. Drop spoonfuls of the zucchini mixture into the pan, flattening slightly into fritters.
5. Cook each side for about 3-4 minutes until golden brown. Drain on paper towels.
6. In a separate bowl, mix Greek yogurt, mint, and lemon juice to make the sauce.
7. Serve the fritters warm with mint yogurt as a dipping sauce.

Notes

• For a touch of heat, add a pinch of chili flakes to the batter.
• These fritters pair well with a crisp green salad.
• You can prepare the mint yogurt sauce ahead of time.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mediterranean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.