Zucchini Feta Fritters with Dill Yogurt Sauce


Zucchini Feta Fritters

  • 2 medium zucchinis, trimmed, grated
  • ¼ red onion, finely chopped
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 3 garlic cloves, minced
  • 1 tsp baking powder
  • 3 tbsp chopped fresh dill
  • 2 flax eggs (1tbsp ground flax + 3tbsp water per “egg”)
  • 1 cup Follow Your Heart Dairy-Free Feta Crumbles
  • ¾ cup breadcrumbs
  • ¼ – ¾ cup all-purpose flour
  • Grapeseed oil for cooking



For the Zucchini Fritters

  1. Grate your zucchini and ring it out well in a kitchen towel until all of the liquid is removed. Add it to a mixing bowl with the rest of your ingredients and mix until everything is very well combined.
  2. Heat up about ¼ inch of grapeseed oil in a deep skillet over medium-high heat.
  3. Using a ¼ cup measuring cup (sprayed with cooking spray) measure out your fritters & firmly press them into a round disc, about ¼ – ½ inch thick.
  4. Place in the oil and cook for about 2-3 minutes per side until golden brown. Flip carefully.
  5. Transfer to a paper towel-lined plate when finished to drain excess oil.

For the Yogurt Sauce:

  1. Mix all of the ingredients together until well combined.
  2. Taste & adjust seasonings.
  3. Serve with your fritters, extra feta cheese, and lemon wedges.


  • You may need to add more breadcrumbs/flour if the mixture is too wet. You want the mixture to be dry and stable enough to form a patty without falling apart. You also may have to add more flax egg, it all depends how much liquid you get out of your zucchini.

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