Easy zucchini and feta fritters with curry-mint yogurt sauce. A fresh, vegetarian Mediterranean recipe ready in 30 minutes.
A simple, fresh, and flavorful vegetarian recipe
Looking for a light, vibrant dish that’s easy to make and packed with flavor? These zucchini and feta fritters, served with a refreshing curry-mint yogurt sauce, are just the thing. Inspired by a small seaside Greek taverna, this recipe by Orane Cousteau brings a taste of the Mediterranean to your table with a subtle Indian twist while staying weeknight-friendly and wonderfully uncomplicated.
Recipe Overview
- Cuisine: Mediterranean with an Indian touch
- Difficulty: Easy
- Total time: About 30 minutes
- Diet: Vegetarian
- Serves: 4
Ingredients
For the fritters
- 500 g zucchini (about 2 medium), grated
- 200 g feta cheese, crumbled
- 2 eggs
- 100 g breadcrumbs
- 1 small red onion, finely chopped (optional)
- Salt and pepper
- Juice of ½ lemon
For the curry-mint sauce
- 200 g Greek yogurt
- 1 teaspoon curry powder
- 2 tablespoons fresh mint, finely chopped
- Juice of ½ lemon
- Salt and pepper
Instructions
1. Prepare the zucchini
Grate the zucchini, then place it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is key to getting fritters that hold together well.
2. Make the mixture
In a large bowl, combine the drained zucchini, feta, eggs, breadcrumbs, red onion (if using), salt, pepper, and a squeeze of lemon juice. Mix until well combined. If the mixture feels too wet, add a little more breadcrumbs.
3. Shape the fritters
With slightly damp hands, form small balls about the size of a walnut or golf ball. Place them on a plate and refrigerate for 10 minutes to help them firm up.
4. Cook
Heat a drizzle of olive oil in a skillet over medium heat. Cook the fritters for 8–10 minutes, turning regularly, until golden brown on all sides.
5. Prepare the sauce
In a small bowl, mix the Greek yogurt, curry powder, mint, lemon juice, salt, and pepper. Refrigerate until ready to serve.
6. Serve and enjoy
Serve the fritters hot with the chilled curry-mint sauce. Garnish with fresh mint leaves for a pop of color and freshness.
Serving Ideas
- As a main dish: Pair with a crisp green salad and warm pita bread
- As a mezze or appetizer: Serve alongside olives, hummus, and other dips
- As a complete meal: Delicious with basmati rice, quinoa, or roasted vegetables
Tips & Variations
- Drain the zucchini well: This prevents soggy fritters and ensures a good texture.
- Lighter version: Bake at 180°C (350°F) for about 20 minutes, turning halfway through.
- Cheese swaps: Try salted ricotta or grated halloumi instead of feta.
- Breadcrumb alternatives: Use panko or gluten-free oats.
- Vegan option: Replace eggs with a flax or chia egg and use plant-based feta.
Nutritional Values (approx. per serving)
- Calories: ~350 kcal
- Protein: 15 g
- Carbohydrates: 25 g
- Fat: 20 g
- Fiber: 4 g
These zucchini and feta fritters with curry-mint sauce strike the perfect balance between simplicity and originality. Quick to prepare, irresistibly tasty, and suitable for everything from a light dinner to a summer buffet they’re a recipe you’ll come back to again and again.
FAQ
Can these zucchini fritters be baked instead of fried?
Yes. Place them on a baking tray lined with parchment paper, brush lightly with olive oil, and bake at 180°C (350°F) for 20–25 minutes, turning halfway through for even browning.
What can I use instead of feta?
Fresh goat cheese, salted ricotta, or grated halloumi all work well. For a vegan version, choose a plant-based feta made from tofu or cashews.
Can the curry-mint sauce be made in advance?
Absolutely. It keeps well in an airtight container in the refrigerator for up to 48 hours and actually tastes better after resting.
Can the fritters be frozen?
Yes freeze them after cooking. Once cooled, store in a freezer bag. Reheat directly in the oven or pan for best texture.
