Baked Zucchini Fritters with Feta-Yogurt Sauce

4 to 6 Servings

50 minutes

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Zucchini fritters are commonly pan-fried on the stovetop, but we discovered that cooking them on a well-oiled baking sheet in a hot oven delivers equally tasty results with a fraction of the hassle. We shred the zucchini and onion on the large holes of a box grater, but if you prefer, the medium shredding disk of a food processor works, too. We use panko breadcrumbs as a binder because their fluffy, airy texture yielded lighter fritters than fine dry breadcrumbs. And we season the batter with za’atar, a Levantine blend of herbs, spices and seeds. A tangy, creamy sauce of yogurt, feta and fresh mint is the perfect accompaniment to these crisp, lacy fritters.

4 to 6



Don’t be shy about wringing out the liquid from the zucchini-onion mixture. The drier, the better, for light, flavorful fritters. Don’t use a flimsy baking sheet. Use one that’s sturdy and heavyweight so that it conducts heat well and won’t warp in the oven. Finally, don’t skimp on the oil for coating the baking sheet. A quarter cup may seem excessive but that amount is needed for nice crisping and browning.

50 minutes


  • 3

    medium zucchini (about 1½ pounds total), shredded on the large holes of a box grater

  • 1

    medium yellow onion, shredded on the large holes of a box grater


Maria R.
September 4, 2022
Easy and sooo good!
Made exactly as written. Delicious. Not greasy. Served with homemade tzatziki. Absolute perfection
Sarah D.
September 2, 2022
So crispy and delicious
I made these for a dinner party so I doubled the amount and everyone raved. I was concerned I might not have enough! Just be sure to get the water out of the zucchini and onions and they’ll turn out really crispy!
Sandra S.
August 29, 2022
light, crispy, flavorful
Really enjoyed these--easy to make and a great new option in the zucchini arsenal. Might add more za'atar next time. The yogurt sauce benefitted from a little lemon juice.
Lisa H.
August 24, 2022
I’ve never made a fritter or rung out zucchini and onion so I was a little nervous but these came out beautifully! Will definitely make them again.
Diana L.
September 17, 2022
It was just ok
I made this for dinner. It was ok. I ended up adding a little bit of garlic powder to the sauce. I usually make these types of fritters (zucchini) with turkey or beef. They taste better.
Bryon P.

In the recipe, you say to create 20 patties. But in the picture accompanying the recipe it shows the mixture formed into one "cake". The latter is more attractive due to its reduced effort. Did you try it both ways, and if so, are there any suggested modifications for the "cake" approach?

Susan K.

This recipe was so easy and delicious. My guests raved! I’ll be making this one regularly for company.

Amy S.

I added a bit more egg and added crumbled feta directly to the fritter mix. Really enjoyed them! Just watch towards the end that they don't burn -- mine got a bit extra crispy