Greek Zucchini Cakes
Crispy, golden, and bursting with Mediterranean flavors, Greek Zucchini Cakes are a delicious way to enjoy fresh summer produce. Made with tender shredded zucchini, tangy feta cheese, and fragrant herbs like dill and mint, these savory fritters are lightly pan-fried to perfection for a crunchy exterior and tender interior. The addition of green onions and garlic enhances their aromatic charm, while a dollop of creamy Greek yogurt and a squeeze of lemon provide the perfect finishing touch. Whether served as an appetizer, snack, or light meal, these zucchini cakes are an easy, 30-minute crowd-pleaser that pairs beautifully with a crisp salad or your favorite dipping sauces. Perfect for those seeking a vegetarian dish packed with bold Greek-inspired flavors—this recipe is a must-try!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 100 grams Feta cheese
- 60 grams All-purpose flour
- 2 large Eggs
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh mint
- 2 stalks Green onions
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Olive oil
- 60 grams Panko bread crumbs (optional)
- 120 grams Greek yogurt (for serving)
- 1 whole Lemon wedges (for serving)
Instructions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess water as possible.
In a large mixing bowl, combine the shredded zucchini, crumbled feta cheese, all-purpose flour, eggs, chopped dill, chopped mint, chopped green onions, minced garlic, salt, and black pepper. Mix well until evenly combined.
If the mixture feels too wet, you can add the optional panko bread crumbs to adjust the texture.
In a large skillet, heat olive oil over medium heat. Once the oil is hot, scoop about 2 tablespoons of the zucchini mixture and form it into a small patty. Place it gently into the skillet.
Cook the zucchini cakes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan, adding more oil as needed between batches.
Once cooked, transfer the zucchini cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of Greek yogurt and a wedge of lemon on the side for squeezing over the top.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 9718 mg | 423% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 53.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 952 mg | 73% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
