foodrecipes
Santorini Fritters with Zucchini, Cucumber, Tomato & Feta
Crispy, herby fritters with zucchini, cucumber, tomato, feta, and green onion — pan-fried to golden perfection
·2 min read
Prep30 min
Cook20 min
Serves4
DifficultyMedium
A Greek-inspired weeknight fritter that punches above its weight; crispy and deeeeeelish!
Ingredients
Serves
4
- 12 oz frozen diced zucchini, thawed and squeezed very dry
- ½ English or Persian cucumber, grated
- 2 roma tomatoes, seeded and finely diced
- 3 green onions, thinly sliced
- 100 g feta cheese, crumbled
- 1 large egg
- 5 tbsp all-purpose flour
- 5 tbsp Italian breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried dill
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 2 tsp salt (for draining)
- ½ tsp black pepper
- 4 tbsp olive oil, for frying
Instructions
- Thaw the frozen zucchini completely, then squeeze hard in a clean kitchen towel and pat dry with paper towels until as dry as possible. Grate the cucumber, toss with the 2 tsp salt, and let sit 10 minutes, then squeeze dry as well.
- Halve the roma tomatoes, scoop out the seeds and watery pulp with a spoon, then finely dice the flesh. Pat dry with a paper towel.
- In a large bowl, combine the drained zucchini and cucumber, diced tomatoes, green onions, feta, and egg. Add the flour, breadcrumbs, oregano, dill, garlic powder, red pepper flakes, and black pepper. Stir until just combined. The batter will be thick. If it looks wet, add 1 more tbsp flour.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. You want about ¼ inch of oil for a proper crisp crust.
- Drop heaping tablespoons of batter into the pan, pressing lightly to flatten into discs. Don't overcrowd; fry in batches. Cook until deep golden brown on the bottom before flipping.
- Flip and cook the other side until equally golden and cooked through. Transfer to a paper-towel-lined plate. Serve hot with tzatziki or plain Greek yogurt.