Go Back
+ servings
Zucchini-Feta Cakes with Harissa Tzatziki
Print Recipe
5 from 12 votes

Zucchini-Feta Cakes with Harissa Tzatziki

Crispy Zucchini-Feta Cakes with Harissa Tzatziki put peak-summer zucchini to delicious use. Inspired by flavors of the Mediterranean, enjoy this hearty zucchini cakes as an appetizer or entree.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer or Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4

Equipment

Ingredients

  • 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
  • 1/2 cup homemade or store-bought tzatziki
  • 2 Tbsp. mild harissa (such as Mina brand)

Instructions

  • Trim and grate zucchini on the wide holes of a box grater. Place zucchini shreds in a colander and toss with 1/2 tsp salt. Place inside a large bowl (or in the sink), and leave to drain for 30 minutes.
    After 30 minutes, wrap zucchini in a clean dish towel and squeeze out as much water as possible. Transfer strained zucchini to a large mixing bowl.
  • Add breadcrumbs, feta, eggs, scallions, dill, cumin, garlic powder, remaining 1/2 tsp. salt, and black pepper; mix well to combine (I use my hands to thoroughly mash together).
    Use a 1/4 cup measure to scoop up mixture and form into 10 uniform patties (no thicker than 1/2 inch). Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  • Heat olive oil in a large skillet over medium. Once shimmering, arrange half of zucchini cakes in skillet. Fry until golden brown, gently turning once with a spatula.
    Transfer to a plate or drying rack
  • Combine tzatziki and harissa in a medium bowl; mix well.
    Serve zucchini cakes with tzatziki. 

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 bit of olive oil to crisp them back up. You can also rewarm leftovers in the air fryer (my preferred method).
  • To Freeze. Freeze cooked zucchini cakes flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 2.5cakes with sauce | Calories: 360kcal | Carbohydrates: 30g | Protein: 17g | Fat: 19.5g | Saturated Fat: 5.5g | Sodium: 1140mg | Fiber: 3g | Sugar: 6g