Dill-Zucchini Fritters With Lemon Tzatziki

Gluten free and vegetarian, this is the perfect summer side dish for when you "accidentally" grow too much zucchini.

August 6, 2014
Dill Zucchini Fritters with Lemon Tzatziki

Adapted from The Messy Baker by Charmian Christie

One year I planted too many zucchini. They arrived nonstop all summer. We pureed them into soup. Grated them into breads and muffins. We diced, we sliced, we even julienne-fried. These fritters come from one of the recipes I developed in self-defense, and it turned out to be one of my favorite summer recipes. Zucchini might be pushy in the garden, but it's gracious when introduced to fresh herbs and feta. It also looks rather natty with a tzatziki hat. Should the Zucchini Apocalypse beat down your kitchen door, invite the gang in, and then pull out the grater and the frying pan. Survival never tasted so good.


Need another reason to grow your own veggies? There are six varieties of GMO zucchini and summer squash!

Makes 8 servings

This recipe uses a microplane and a fine-mesh strainer, two of my favorite kitchen gadgets. Check out the full list here!

2 cups grated zucchini 
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon fresh cracked black pepper, plus more for garnish
1 Tablespoon minced fresh mint leaves
2 Tablespoons minced fresh dill
1 large clove garlic
1 egg, at room temperature
Peel of 1 lemon, finely grated
2 Tablespoons fresh lemon juice
6 Tablespoons water
1 small onion, very finely chopped
4 ounces feta cheese, crumbled
2 Tablespoons vegetable oil

1. Wash and cut the zucchini in half lengthwise. If the zucchini is large, remove the seeds with a spoon or melon baller. Using the large holes of a box grater, grate the zucchini and set in a mesh strainer or colander to drain.

2. In a large bowl, whisk the flour, baking powder, salt, pepper, mint, and dill.

3. Using a microplane, grate the garlic into a small bowl. Add the egg, lemon peel, lemon juice, and water and beat with a fork to combine. Pour over the flour mixture and stir to combine. Stir in the onion, cheese, and drained zucchini.

4. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Using a cookie scoop or spoon, drop ¼ cup of batter per fritter into the pan and flatten to ¾" thick. Add additional batter for fritters as you are able without crowding the pan. Cook for about 6 minutes, turning once, or until golden brown and cooked through. Repeat with the remaining batter, using more oil as needed. Serve hot with a dollop of Lemon Tzatziki and fresh-ground black pepper.

Note: Fritters are best eaten hot. Any leftovers can be stored in the refrigerator for up to three days and reheated in a skillet.

More from Rodale News: 10 Best Summer Crips to Plant this Summer

Lemon Tzatziki

½ cup Greek yogurt
1 clove garlic
¼ teaspoon fine sea salt
Freshly ground black pepper
1 Tablespoon minced fresh dill
3 sprigs fresh mint, minced
Peel of ½ lemon, finely grated
1 Tablespoon fresh lemon juice

In a medium bowl, stir the yogurt until smooth. Using a microplane, mince the garlic into the yogurt. Add the salt, pepper, dill, mint, lemon peel, and lemon juice. Stir and taste, adding more salt if needed. Cover and refrigerate until ready to use. This can be made ahead of time; it tastes better if allowed to mellow overnight. Tzatziki will keep in the refrigerator for up to one week.

Tip: If you can't find Greek yogurt, you can make your own with standard plain yogurt. Place a strainer lined with two or three basket-shaped coffee filters or several layers of cheesecloth over a bowl. Empty a tub of plain yogurt into it, cover with plastic wrap, and set in the refrigerator for several hours or even overnight to drain. The yogurt will be reduced by at least half. Discard the yogurt-water and use the strained yogurt in tzatziki.

Still have too much zucchini? Here's how to freeze it!