Middle Eastern Zucchini Fritters & Garlic Yogurt Sauce 





  • 1 pound zucchini (or any
    summer squash)

  • ½ teaspoon kosher salt

  • 1 large egg

  • 1 tablespoon olive oil

  • cup feta cheese, crumbled

  • cup flour

  • 2 tablespoons bread crumbs

  • 3 green onions, minced

  • 1 small clove garlic, minced

  • 2 tablespoons parsley, minced

  • 1 tablespoon fresh mint, minced

  • ¼ teaspoon black pepper

  • water (if needed)

Garlic Yogurt Sauce

  • 2 teaspoons lemon juice 

  • 1/2 cup yogurt

  • 1 teaspoon olive oil

  • 1 small clove garlic, minced

  • 1/4 teaspoon kosher salt


  • Minced parsley


  1. Shred the zucchini using the large holes of a box grater. Toss with salt.

  2. Wring out excess water from shredded zucchini using a towel. (You may need to do this several times.)

  3. Mix the egg, feta cheese, flour, bread crumbs, green onions, garlic, parsley, mint, olive oil, and black pepper
    together in a bowl.

  4. Fold in the dried zucchini. Add water if too thick.

  5. In a large oiled skillet, ladle out cup batter. Press flat with spatula. Fry until golden on each side, about 3-4 minutes. Add more oil to skillet as needed.

  6. Mix Garlic Yogurt Sauce ingredients together.

  7. Garnish fritters with Garlic Yogurt Sauce and minced parsley. Serve. Enjoy!

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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