with Tzatziki

Prep time: 30 mins    Cook time: 15 mins    Serves: 4


Vegetable oil, to deep-fry

Panko breadcrumbs, to coat

Dill sprigs and lemon wedges, to serveFritters

400g zucchini, coarsely grated

1 tsp salt

1 onion, finely chopped

1 garlic clove, crushed

100g firm feta, crumbled or grated

1/4 cup finely chopped fresh parsley

1 tbs finely chopped dill

2 tbs finely grated lemon zest

1 egg, lightly beaten

1 tbs Ouzo liqueur (optional)

25g fresh breadcrumbsTzatziki

1 Lebanese cucumber, seeded, grated

1/4 tsp salt

500g Greek yogurt

1 Lebanese cucumber, seeded, cut into 1cm pieces

1 garlic clove, crushed

2½ tbs extra virgin olive oil

2 tbs lemon juice


  1. To make fritters, place zucchini in a large sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 20 minutes.
  2. Meanwhile, to make tzatziki, place cucumber in a sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 10 minutes. Press down to extract as much water as possible.
  3. Place grated cucumber in a bowl with remaining ingredients. Stir to combine. Refrigerate until required.
  4. Place zucchini in a piece of muslin or a clean tea towel and squeeze out excess liquid.
  5. Transfer zucchini to a large bowl. Add onion and garlic. Using your hands, mix well to combine. Add feta, parsley, dill and lemon zest. Season with pepper. Mix to combine. Mix in combined egg and ouzo (if using). Mix in breadcrumbs.
  6. Divide mixture into 8 portions. Firmly roll each portion into a compact egg shape or oval.
  7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Roll each fritter in breadcrumbs to coat. Gently drop fritters into oil and fry for 5-6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season lightly with salt.
  8. Divide fritters among serving plates and garnish with dill. Add tzatziki and serve with lemon wedges to the side.