Milk Street Recipe

Baked Zucchini Fritters with Feta-Yogurt Sauce

Name: Baked Zucchini Fritters with Feta-Yogurt Sauce
Cook time: 50 min
Total time: 50 min
Yield: 4 to 6 Servings
Ingredients: 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; Kosher salt and ground black pepper; 3 large eggs; 1 cup panko breadcrumbs; 2 teaspoons za’atar; 1/4 cup plus 3 tablespoons chopped fresh mint OR fresh dill OR a combination, divided; 1/4 cup extra-virgin olive oil; 1 cup plain whole-milk yogurt; 2 ounces feta cheese, crumbled (½ cup)

50 minutes

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

Servings

Tip

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

Ingredients

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

Directions

01

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the zucchini and onion with 1 teaspoon salt, then let stand for about 10 minutes. Place the mixture in a clean kitchen towel and wring out the moisture. Wipe out the bowl, add the eggs and whisk to combine. Add the zucchini-onion mixture, the panko, za’atar, ¼ cup mint and ¼ teaspoon pepper, then mix until well combined.

Baked zucchini fritters feta yogurt sauce v

Reviews

anthony v.

July 18, 2022

Joseph S.

Picture does not match recipe.

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

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Baked Zucchini Fritters with Feta-Yogurt Sauce