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zucchini fritters hanukkah recipe
Photo credit Gareth Morgans

Zucchini, Carrot and Feta Fritters Recipe

These fritters are always a crowd-pleaser and feel even more special when paired with the yogurt and mint dip. 

  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x


Units Scale
  • 2 zucchini, peeled and coarsely grated
  • 2 carrots, peeled and coarsely grated
  • 1 tsp salt
  • 2 eggs
  • zest of ½ lemon (optional)
  • 3 Tbsp gluten-free plain/all-purpose flour (or any flour of your choice)
  • 100 g/3 ½ oz feta cheese, crumbled
  • 50 ml/2fl oz/¼ cup rapeseed/canola oil or any vegetable oil you prefer

 For the dip: 

  • 100 g/3 ½ oz/generous ½ cup plain yogurt
  • leaves from 2 mint sprigs, washed and finely chopped


  1. Place the grated vegetables in a sieve/fine-mesh strainer over a large bowl and mix with the salt. Leave for 10-15 minutes. Squeeze out and discard the excess liquid. 
  2. In a large bowl, mix the grated vegetables with the  eggs and lemon zest, if using. Add the flour and feta cheese and mix well. 
  3. Put a large frying pan on a medium heat, pour in about a third of the oil and heat. Carefully add a tablespoon of the vegetable batter, sliding it into the hot oil; it should sizzle when it hits the oil. Flatten it out slightly. Add a few more to fill the pan. When each becomes golden brown underneath, flip it over. 
  4. Prepare a large plate with paper towels next to the pan. When both sides of the fritters are lovely and golden, take them out and place on the lined plate to  allow the excess oil to be absorbed. Continue in the same way, adding oil to the pan and working your way through the batter. 
  5. To make the dip, spoon the yogurt into a bowl. Add the mint and mix well.
  • Author: Limor Chen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Holiday