Turkish zucchini fritters with garlic yoghurt sauce

A great way to get the family eating more veg.

  • 30 mins cooking
  • Serves 6
  • Print
Get the family eating for vegies with these hot and crunchy fritters. They make a great snack or light lunch. Served with a creamy garlic yoghurt sauce for a delicious lunch-box treat.
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  • 3 3 medium zucchini (360g), grated coarsely1
  • 2 medium carrots (240g), grated coarsely
  • 2 green onions (scallions), sliced thinly
  • 2 tablespoons coarsely chopped fresh dill
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 200 fetta, crumbled
  • 1 teaspoon sweet paprika
  • 1½ teaspoons ground cumin
  • ¾ cup (105g) white spelt flour
  • 3 eggs, beaten lightly
  • sunflower oil, for shallow-frying
  • lemon wedges, to serve
garlic yoghurt sauce
  • 1 cup (280g) greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 small clove garlic, crushed
  • 1 tablespoon coarsely chopped fresh dill


  • 1
    Make garlic yoghurt sauce. Combine ingredients in a small bowl; season to taste.
  • 2
    Squeeze excess liquid from zucchini and carrot; discard liquid. Press vegetables well between sheets of paper towel until very dry. Combine grated vegetables with onion, herbs, fetta, spices, flour and eggs in a large bowl; season. Shape ½ cup zucchini mixture into fritters.
  • 3
    Heat oil in a large frying pan over medium heat. Shallow-fry fritters, in batches, for 3 minutes each side or until browned lightly and cooked through. Drain on paper towel. Serve fritters with yoghurt sauce and lemon wedges.


Recipe can be served as finger food by dividing fritter mixture into 16 to make smaller fritters

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