Zucchini Fritters with Mint Yoghurt

Crispy, herby and fresh – these golden fritters are a crowd-pleaser with a zesty yoghurt dip.

These fritters are everything you want in a nibble: crunchy on the outside, soft and savoury in the middle, with a refreshing mint yoghurt to balance it all out. The Santorini Sea blend ties everything together with its citrusy, herb-laced finish – the kind of spice that instantly lifts a dish.

🧂 Ingredients

Serves 4–6 as a starter or side

For the fritters:

• 2 medium zucchinis, grated

• 1 tsp salt

• ½ cup crumbled feta

• 2 eggs

• ¼ cup plain flour

• ¼ cup finely chopped fresh herbs (mint, parsley or dill)

• 1 tsp Aromi Santorini Sea blend

• Salt & pepper, to taste

• Olive oil, for pan-frying

For the yoghurt sauce:

• 1 cup Greek yoghurt

• 1 tbsp lemon juice

• 1 tbsp chopped mint

• ½ tsp Aromi Santorini Sea blend

• Optional: drizzle of olive oil or extra herbs for serving

👩🍳 Method

1. Prep the zucchini:
   Grate the zucchinis and toss with 1 tsp salt. Let sit for 10 minutes, then squeeze out all the liquid using a clean tea towel or your hands. You want it as dry as possible.

2. Mix the fritters:
   In a large bowl, combine the squeezed zucchini, feta, eggs, flour, herbs, Santorini Sea, and a crack of black pepper. Mix until just combined – it’ll be thick and sticky.

3. Make the yoghurt sauce:
   Stir together the yoghurt, lemon juice, mint, and Santorini Sea. Refrigerate until ready to serve.

4. Fry the fritters:
   Heat a drizzle of olive oil in a non-stick pan over medium heat. Drop heaped tablespoons of mixture into the pan and flatten slightly. Cook 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.

5. Serve warm with the mint yoghurt, extra lemon wedges, and fresh herbs if you’re feeling fancy.

🌿 Tips:

• You can prep the mix a few hours ahead and refrigerate until ready to fry.

• These are great at room temp – perfect for grazing boards or picnics.