Zucchini Fritters Feta – Crispy, Savory & Bursting with Flavor
Golden, crispy edges, a tender middle, and a pop of creamy feta in every bite — Zucchini Fritters with Feta are the perfect balance between comfort and freshness. These little patties pack big flavor, turning simple garden zucchinis into a restaurant-worthy dish you can make at home in less than 30 minutes. Zucchinis often shine in summer, but their mild flavor and versatility make them an all-year favorite. Combined with salty feta cheese, aromatic herbs, and a touch of garlic, they transform into fritters that are crisp on the outside and soft, cheesy, and irresistible inside.
Whether served as an appetizer, side dish, or even a light lunch, these fritters are a brilliant way to enjoy your veggies without feeling like you’re eating “just vegetables.” Unlike deep-fried versions, these zucchini fritters are pan-fried with minimal oil, making them lighter yet equally satisfying. Pair them with a creamy dip like tzatziki, Greek yogurt, or a lemony sour cream sauce, and you’ve got a crowd-pleaser that even picky eaters will love.
Ingredients Needed
Here’s everything you’ll need to make Zucchini Fritters with Feta, along with a handy calorie guide for each ingredient:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Zucchini (grated) | 2 medium (about 3 cups) | 60 |
| Feta cheese (crumbled) | ½ cup | 200 |
| Egg | 1 large | 70 |
| All-purpose flour | ½ cup | 230 |
| Green onions (chopped) | 2 tbsp | 10 |
| Garlic (minced) | 1 clove | 5 |
| Fresh parsley (chopped) | 2 tbsp | 5 |
| Salt | ½ tsp | 0 |
| Black pepper | ¼ tsp | 1 |
| Olive oil (for frying) | 2 tbsp | 240 |
Step-by-Step Cooking Instructions
1: Prepare the Zucchini
Grate the zucchinis using a box grater and place them in a large bowl. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Afterward, squeeze out as much water as possible using a clean kitchen towel or cheesecloth. This step ensures your fritters turn out crispy, not soggy.
2: Make the Batter
In a separate bowl, whisk together the egg, flour, garlic, chopped green onions, parsley, salt, and pepper. Fold in the grated zucchini and crumbled feta cheese. Mix until everything is just combined — the mixture should be thick but spoonable.
3: Heat the Pan
Heat a nonstick skillet or frying pan over medium heat and drizzle in olive oil. Wait until the oil is hot before adding the fritters for that perfect golden crust.
4: Form the Fritters
Scoop about 2 tablespoons of batter per fritter and gently flatten with a spatula. Don’t overcrowd the pan — cook in batches if needed.
5: Fry Until Golden
Cook each side for 3–4 minutes, or until golden brown and crispy. Flip carefully to avoid breaking them.
6: Drain and Serve
Transfer the cooked fritters to a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.
Tips for Customizing the Recipe
- Go Gluten-Free: Substitute flour with oat flour or chickpea flour for a gluten-free version.
- Add More Veggies: Mix in grated carrots, corn, or chopped spinach for a colorful twist.
- Spice It Up: Add a pinch of chili flakes or a little cumin for extra flavor depth.
- Cheese Options: Swap feta for goat cheese or parmesan if you prefer a milder or sharper flavor.
- Bake Instead of Fry: To make them even lighter, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Make Ahead: Prepare the batter ahead of time and store it in the fridge for up to 12 hours — just stir before cooking.
Nutritional Information (Per Serving – Approx. 2 Fritters)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 10 g |
| Protein | 5 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 210 mg |
| Vitamin A | 8% DV |
| Vitamin C | 20% DV |
Serving Suggestions
- With Dips: Serve with Greek yogurt, tzatziki, or lemon-garlic aioli for an extra burst of flavor.
- As a Side Dish: Pair with grilled chicken, fish, or roasted potatoes for a wholesome meal.
- In Wraps: Stuff inside pita bread with lettuce, tomato, and a dollop of hummus for a Mediterranean-inspired lunch.
- For Breakfast: Top with a poached egg and avocado for a savory brunch twist.
- Party Appetizer: Make mini fritters and serve them bite-sized with toothpicks — a guaranteed crowd favorite!
Zucchini Fritters with Feta – Crispy, Savory & Bursting with Flavor
4
servings15
minutes15
minutes160
kcalIngredients
IngredienttQuantity
Zucchini (grated)t2 medium (about 3 cups)
Feta cheese (crumbled)t½ cup
Eggt1 large
All-purpose flourt½ cup
Green onions (chopped)t2 tbsp
Garlic (minced)t1 clove
Fresh parsley (chopped)t2 tbsp
Saltt½ tsp
Black peppert¼ tsp
Olive oil (for frying)t2 tbsp
Directions
- Grate and Prep the Zucchini
- Grate the zucchinis using a box grater. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Then, squeeze out the liquid using a clean towel or cheesecloth.
- Make the Batter
- In a large mixing bowl, whisk together the egg, flour, garlic, green onions, parsley, salt, and pepper. Add the grated zucchini and crumbled feta. Mix gently until combined.
- Heat the Pan
- Heat olive oil in a nonstick skillet over medium heat until shimmering.
- Form and Cook the Fritters
- Scoop about 2 tablespoons of batter for each fritter. Flatten slightly with a spatula and cook for 3–4 minutes per side, or until golden brown and crisp.
- Drain and Serve
- Place cooked fritters on a paper towel-lined plate to remove extra oil. Serve warm with yogurt, tzatziki, or lemon wedges.
Recipe Video
Notes
- Drain your zucchini well! The key to perfectly crispy zucchini fritters is removing as much water as possible. After grating, sprinkle with salt and squeeze thoroughly using a clean towel or cheesecloth. The drier the zucchini, the crispier your fritters will be.
Don’t overmix the batter. Stir until the ingredients are just combined — this keeps the fritters light and tender.
FAQs
1. How do I keep my zucchini fritters from getting soggy?
The secret is removing as much moisture as possible from the grated zucchini before mixing your batter. After salting the zucchini and letting it sit for 10 minutes, use a clean towel or cheesecloth to squeeze out all the water. This ensures your fritters turn out crispy and golden instead of soft or mushy.
2. Can I bake zucchini fritters instead of frying them?
Yes! To make them lighter and less oily, bake your Zucchini Fritters with Feta on a parchment-lined baking sheet at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They’ll come out crispy on the outside and soft inside — no frying required.
3. Can I make zucchini fritters ahead of time?
Absolutely. You can prepare the batter up to 12 hours ahead and keep it refrigerated until you’re ready to cook. You can also cook and reheat the fritters later — just pop them in the oven or air fryer at 375°F (190°C) for 5–7 minutes to restore their crispiness.
4. What can I serve with zucchini fritters?
These fritters pair beautifully with Greek yogurt, tzatziki, or lemon-garlic aioli. They’re also great alongside grilled chicken, salmon, or a fresh salad. For a vegetarian meal, serve with quinoa or roasted potatoes and a squeeze of lemon.
5. Can I freeze zucchini fritters?
Yes! Once cooked and cooled, lay the fritters flat on a baking tray and freeze until solid. Then transfer them to a freezer-safe bag. They’ll keep for up to 2 months. To reheat, bake or air-fry directly from frozen at 375°F (190°C) until hot and crisp.
Conclusion
Crispy on the outside, tender on the inside, and loaded with flavor — Zucchini Fritters with Feta are the kind of dish that transforms humble ingredients into something special. The combination of salty feta, fresh herbs, and mild zucchini makes every bite satisfying and delicious. Whether you enjoy them as a snack, side dish, or even a vegetarian main, these fritters bring freshness and comfort to your table.
