Zucchini Feta Cakes with Harissa Tzatziki Recipe
These Zucchini Feta Cakes with Harissa Tzatziki are a flavorful and crispy vegetarian appetizer or light meal option. Made with fresh zucchini, tangy feta cheese, and aromatic herbs and spices, they are pan-fried to golden perfection and served with a spicy harissa-infused tzatziki sauce. Perfect for a Mediterranean-inspired dish that’s easy to prepare and delicious to eat.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 10 zucchini feta cakes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Zucchini Cakes
- 1 1/2 lbs. zucchini
- 1 tsp. kosher salt, divided
- 1 cup plain breadcrumbs
- 1 cup crumbled feta cheese
- 2 large eggs, whisked
- 1/4 cup thinly sliced scallions
- 3 Tbsp. chopped fresh dill
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 cup olive oil for frying
Harissa Tzatziki Sauce
- 1/2 cup homemade or store-bought tzatziki
- 1 to 2 Tbsp. mild harissa (such as Mina brand)
Suggested for Serving
- Pickled red onion (optional)
Instructions
- Prepare Zucchini: Trim and grate the zucchini using the wide holes of a box grater. Place the grated zucchini in a colander and toss with 1/2 teaspoon kosher salt. Set the colander inside a large bowl or in the sink and let the zucchini drain for 30 minutes to remove excess moisture.
- Strain Zucchini: After 30 minutes, transfer the zucchini onto a clean dish towel, wrap it, and squeeze out as much water as possible. Transfer the strained zucchini to a large mixing bowl.
- Combine Ingredients: Add breadcrumbs, crumbled feta, whisked eggs, sliced scallions, chopped dill, ground cumin, garlic powder, the remaining 1/2 teaspoon salt, and black pepper to the zucchini. Mix thoroughly with hands to combine and mash together evenly.
- Form Patties: Using a 1/4 cup measure, scoop the mixture and form into 10 uniform patties no thicker than 1/2 inch. Arrange the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them set.
- Fry Patties: Heat olive oil in a large skillet over medium heat until shimmering. Carefully place half of the zucchini cakes in the skillet. Fry until golden brown on one side, then gently turn with a spatula and fry the other side until golden and cooked through. Transfer the cooked patties to a plate lined with paper towels or a drying rack. Repeat with the remaining cakes.
- Prepare Harissa Tzatziki: In a medium bowl, mix the tzatziki with 1 to 2 tablespoons of mild harissa until well combined to create a spicy dipping sauce.
- Serve: Serve the zucchini feta cakes warm topped or served alongside the harissa tzatziki sauce. Optionally garnish with pickled red onions for an extra tangy flavor contrast.
Notes
- To Store: Refrigerate leftover zucchini cakes in an airtight container for up to 3 days.
- To Reheat: Reheat gently on the stovetop with a little olive oil to crisp them back up, or use an air fryer for best results.
- To Freeze: Freeze cooked zucchini cakes flat and separated with parchment paper for up to 3 months. Defrost overnight in the refrigerator before reheating.
