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Zucchini Feta Fritters with Lemon Ricotta Sauce

Emily Ellyn’s Zucchini Feta Fritters make a fabulous summertime side or starter, punctuated with feta cheese and a bright Lemon Ricotta Sauce!

Prep Time: 20 mins 

Cook Time: 10 mins  

Total Time: 30 mins

Serves: 6 – 8  



  • 4 medium zucchini (about 1 3/4 pounds), shredded
  • 1 ½ teaspoons salt
  • 1 cup (5-ounces) Frigo® Crumbled Feta Cheese, divided
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, grated or minced fine
  • 1 lemon, zest and juice, divided
  • ½ cup all-purpose flour
  • ¼ cup fine semolina flour
  • 1/4 cup plus 2 tablespoons fresh dill, chopped fine, divided
  • 1/4 cup fresh parsley, chopped fine
  • 1/4 cup fresh mint, chopped fine, divided
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon ground paprika
  • ½ cup Frigo® Whole Milk Ricotta
  • ¼ cup sour cream
  • Vegetable oil, for frying
  • 1 lemon, sliced, for garnish


Pile the shredded zucchini in a colander and sprinkle with 1 teaspoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. 

Meanwhile, in a medium sized bowl, mix together ½ cup Frigo® Crumbled Feta Cheese, eggs, garlic, lemon zest, flour, ¼ cup fresh dill, ¼ cup fresh parsley, 2 tablespoons of the mint, black pepper, and paprika and refrigerate the fritter batter for about 5 minutes.  After 5 minutes combine fritter batter with the drained zucchini.

For the dipping sauce, blend together the remaining Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta, sour cream, and lemon juice in a food processor. Transfer to a serving bowl. Fold in remaining 2 tablespoons of fresh dill and mint and season with salt and black pepper.  Reserve in refrigerator until ready to serve.

Preheat the oven to 350° F. 

In a large skillet, heat 1/2 inch of vegetable oil to about 360° F.  Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon or spatula, transfer the fritters to the prepared baking sheet. Repeat with the remaining fritter batter. Discard the paper towels and place the fritters in the oven for 3-5 minutes to keep them hot and crispy. 

Serve hot with the Lemon Ricotta Sauce and sliced lemons.

Rad Tip:  For a spiced up fun twist add fresh jalapenos to the zucchini fritter batter!