Zucchini and Feta Fritters Recipe

Of all the vegetables that flood my garden and the farmers’ market stalls in the summer, zucchini is by far the most prolific. There comes a point every year when I feel like I’ve exhausted every possible preparation: grilled, roasted, spiralized into “zoodles,” baked into bread. Just when my family starts to give me the “zucchini again?” look, I pull out my secret weapon: this Zucchini and Feta Fritters recipe. The very first time I made these, the skepticism in the room was palpable. But the moment the first batch hit the plate, golden brown and sizzling, the mood shifted. The crispy, lacey edges gave way to a tender, savory interior, punctuated by pockets of salty, creamy feta and the bright freshness of dill and mint. They vanished in minutes. Now, they are not just a way to use up zucchini; they are a requested staple, a celebrated appetizer for guests, and a go-to light lunch. These fritters transformed a humble, sometimes-overlooked vegetable into the star of the show, proving that with the right technique, even the most common ingredients can become something truly special and delicious.

Ingredients

• Zucchini (2 lbs / 1 kg, about 4 medium): The star of the dish. You’ll want firm, medium-sized zucchini, which tend to have less water and fewer seeds than overgrown ones.
• Kosher Salt (1 ½ teaspoons, divided): Essential for drawing out excess moisture from the zucchini and for seasoning the final fritter batter.
• Feta Cheese (7 oz / 200g, crumbled): Use a block of feta packed in brine for the best flavor and creamy texture, rather than pre-crumbled varieties which can be dry.
• Large Eggs (2): These act as the primary binder, holding the fritters together as they cook.
• All-Purpose Flour (½ cup / 60g): This provides structure and helps absorb any remaining moisture, ensuring a fritter that doesn’t fall apart.
• Baking Powder (1 teaspoon): A secret ingredient that helps make the fritters surprisingly light and airy on the inside.
• Garlic (2 cloves, minced): Adds a foundational aromatic and savory depth to the flavor profile.
• Scallions (4, thinly sliced): Provides a mild, fresh onion flavor that is less overpowering than regular onions.
• Fresh Dill (¼ cup, chopped): Its bright, slightly tangy flavor is a classic pairing with both zucchini and feta.
• Fresh Mint (2 tablespoons, chopped): Adds a surprising and refreshing coolness that cuts through the richness of the cheese and fried batter.
• Black Pepper (½ teaspoon, freshly ground): For a touch of warmth and spice.
• Olive Oil or Avocado Oil (¼ cup, for frying): Choose a neutral-flavored oil with a relatively high smoke point suitable for pan-frying.

Instructions

1. Prepare the Zucchini: The most critical step for crispy fritters is removing as much water as possible from the zucchini. Begin by washing and trimming the ends of your zucchini. Using the large holes of a box grater, shred the zucchini into a large colander set over a bowl or in the sink. Sprinkle the shredded zucchini with 1 teaspoon of the kosher salt and toss gently to combine. Let the zucchini sit for 15-20 minutes. The salt will work its magic, drawing a surprising amount of water out of the shreds.
2. Squeeze Out Excess Water: After resting, take large handfuls of the shredded zucchini and squeeze them firmly over the sink. You want to extract as much liquid as you possibly can. For best results, place the salted zucchini in the center of a clean kitchen towel, cheesecloth, or a nut milk bag. Gather the ends, twist tightly, and wring out every last drop of moisture. The volume of zucchini will reduce significantly, which is exactly what you want. This step is non-negotiable for preventing soggy, steaming fritters.
3. Combine the Wet Ingredients: In a large mixing bowl, lightly beat the two large eggs. Add the squeezed, dry zucchini shreds to the bowl with the eggs.
4. Add Flavor and Binders: To the bowl, add the crumbled feta cheese, minced garlic, thinly sliced scallions, chopped fresh dill, and chopped fresh mint. Stir everything together until it’s well combined.
5. Incorporate the Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, the remaining ½ teaspoon of kosher salt, and the freshly ground black pepper. Sprinkle this dry mixture over the zucchini mixture in the large bowl.
6. Gently Mix the Batter: Using a spatula, gently fold the dry ingredients into the wet ingredients. Mix only until everything is just combined. Over-mixing can develop the gluten in the flour, leading to tough or dense fritters. The final batter should be thick and cohesive, not watery.
7. Heat the Pan: Place a large non-stick or cast-iron skillet over medium heat. Add enough olive oil to create a thin, even layer on the bottom of the pan, about 2-3 tablespoons to start. Allow the oil to heat up until it shimmers. You can test if it’s ready by dropping a tiny bit of batter into the pan; it should sizzle immediately.
8. Fry the Fritters: Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the batter into the hot oil, leaving space between each one to prevent them from steaming. Gently flatten each mound with the back of the spoon to form a small patty, about ½-inch thick.
9. Cook to Golden Brown: Fry the fritters for 3-4 minutes per side. Resist the urge to move them around too much in the first couple of minutes, as this allows a beautiful, golden-brown crust to form. Once the bottom is golden and crispy, carefully flip them and cook for another 3-4 minutes on the other side, until cooked through and deeply golden.
10. Drain and Serve: As the fritters finish cooking, transfer them to a wire rack set over a baking sheet to drain. This allows air to circulate, keeping the bottoms just as crispy as the tops. Sprinkling them with a tiny pinch of flaky sea salt right out of the pan is a professional touch. Work in batches, adding a little more oil to the pan as needed, until all the batter is used. Serve immediately while warm and crispy.

Nutrition Facts

• Servings: This recipe makes approximately 18-20 fritters. A suggested serving size is 3-4 fritters.
• Calories per Serving (4 fritters): Approximately 280-320 kcal. This can vary based on the amount of oil absorbed during frying.
• Protein: These fritters offer a decent amount of protein, primarily from the feta cheese and eggs, which helps in making them a satisfying appetizer or light meal.
• Fiber: Zucchini is a good source of dietary fiber, which is important for digestive health and helps you feel full and satisfied.
• Vitamin C: Zucchini provides a notable amount of Vitamin C, an essential antioxidant that supports the immune system and skin health.

Preparation Time

The total time from start to finish is approximately 40-45 minutes. This can be broken down into about 20-25 minutes of active preparation time (grating, squeezing, and mixing) and 15-20 minutes of cooking time, depending on the size of your skillet and how many batches you need to fry. The initial 15-minute resting period for salting the zucchini is a passive step where you can prepare your other ingredients.

How to Serve

These Zucchini and Feta Fritters are incredibly versatile. Here are some of the best ways to serve them to suit any occasion:

• As a Classic Appetizer or Meze Platter Component:
  • Arrange the warm fritters on a large platter.
  • Serve with a variety of dipping sauces. A classic Greek Tzatziki is the perfect complement, with its cool cucumber and garlic notes.
  • A simple Lemon-Dill Yogurt Dip (Greek yogurt, lemon juice, fresh dill, salt, and pepper) is another fantastic option.
  • For a bit of a kick, try a spicy aioli or a whipped feta dip with a drizzle of chili oil.
  • Accompany with lemon wedges for squeezing over the top just before eating.
• As a Light Lunch or Brunch:
  • Top a stack of 2-3 fritters with a perfectly poached or fried egg. The runny yolk creates a rich, delicious sauce.
  • Serve alongside a simple green salad dressed with a lemon vinaigrette to create a balanced and healthy meal.
  • Pair them with slices of fresh avocado, ripe tomatoes, and a sprinkle of chili flakes.
• As a Substantial Main Course:
  • Use the fritters as a base and serve them with grilled salmon, chicken, or shrimp for a complete and protein-packed dinner.
  • Serve them alongside a hearty grain salad, like quinoa or farro, mixed with roasted vegetables and a zesty dressing.
  • They make an excellent side dish for a bowl of lentil soup or a creamy tomato soup, perfect for dipping.
• In a Sandwich or Wrap:
  • Tuck a couple of fritters into a warm pita pocket with lettuce, tomato, cucumber, and a generous dollop of tzatziki for a delicious vegetarian sandwich.
  • Use them as the “patty” in a vegetarian slider bun with your favorite toppings.

Additional Tips

1. The Squeeze is Everything: It bears repeating: do not skip or rush the step of squeezing the water from the zucchini. The difference between a crispy, delightful fritter and a soggy, disappointing one lies almost entirely in this step. A kitchen towel is often more effective than just using your hands.
2. Don’t Crowd the Pan: Frying in batches is crucial. If you place too many fritters in the pan at once, the temperature of the oil will drop significantly. This causes the fritters to steam rather than fry, leading to a greasy, pale result instead of a golden, crispy one.
3. Control Your Oil Temperature: The oil should be hot but not smoking. If it’s not hot enough, the fritters will absorb too much oil. If it’s too hot, the outside will burn before the inside is cooked. Maintain a steady medium heat and adjust as needed between batches.
4. Binder Variations for Dietary Needs: If you need a gluten-free option, all-purpose flour can be successfully replaced with a gluten-free all-purpose blend, chickpea flour (gram flour), or even almond flour. Each will impart a slightly different texture and flavor.
5. Experiment with Herbs and Spices: While dill and mint are a classic combination, feel free to experiment. Fresh parsley, chives, or oregano would also be delicious. For a touch of warmth and heat, add a pinch of red pepper flakes or a dash of smoked paprika to the batter.
6. Cheese Choices: If you’re not a fan of feta or want to try something different, other firm, flavorful cheeses work well. Crumbled goat cheese, grated Parmesan, or a sharp Pecorino Romano are excellent substitutes that will add their own unique savory notes.
7. Make-Ahead Preparation: You can save time by preparing components in advance. The zucchini can be grated, salted, and squeezed a day ahead and stored in an airtight container in the refrigerator. You can also mix the entire batter (without the baking powder) a few hours ahead. Add the baking powder just before you’re ready to fry for the best lift.
8. The Secret to Reheating: Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. To bring back their original crispiness, avoid the microwave. Reheat them in a single layer in an air fryer at 375°F (190°C) for 3-5 minutes, or on a baking sheet in a preheated oven at 400°F (200°C) for 5-8 minutes, flipping halfway through.

FAQ Section

1. Why are my zucchini fritters soggy and falling apart?
This is the most common issue and it almost always stems from one thing: excess moisture. If the zucchini is not squeezed thoroughly dry, the water will release during cooking, creating steam. This steam prevents a crust from forming and makes the batter wet and weak, causing the fritters to fall apart. The second most likely culprit is not using enough binder (flour and egg) to hold the mixture together. Ensure you follow the recipe ratios and, most importantly, squeeze that zucchini like you mean it!

2. Can I bake these zucchini fritters instead of frying them?
Yes, you can bake them for a lighter, lower-fat version. They won’t be as uniformly crispy as their fried counterparts, but they will still be delicious. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with oil. Portion the batter onto the sheet, flattening the patties slightly. Brush the tops of the fritters with a little more oil. Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and cooked through.

3. Can I make this recipe gluten-free?
Absolutely. The all-purpose flour can be easily substituted with a good quality gluten-free all-purpose flour blend on a 1:1 basis. Chickpea flour is another excellent option that adds a lovely nutty flavor and extra protein. Almond flour can also work, though it may result in a slightly more tender, less structured fritter.

4. What is the best tool for grating the zucchini?
A standard box grater is the best and most common tool for this job. Use the side with the large holes to get coarse shreds, which provide the best texture for the fritters. A food processor with a shredding disc attachment can also be used to save time, especially if you are making a large batch. Just be careful not to over-process it into mush.

5. Can I use yellow summer squash instead of green zucchini?
Yes, yellow summer squash is a perfect substitute for zucchini in this recipe. Its flavor and texture are very similar. The preparation process remains exactly the same: grate, salt, and squeeze out the excess moisture just as you would with green zucchini.

6. How do I store and reheat leftover fritters for the best results?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, you can freeze them. First, place the cooked and cooled fritters on a baking sheet in a single layer and freeze until solid. Then, transfer them to a zip-top freezer bag. They can be frozen for up to 3 months. To reheat and restore crispiness, use an oven or air fryer as described in the “Additional Tips” section. Avoid the microwave, which will make them soft and rubbery.

7. Can I add other vegetables to the fritter batter?
Yes, this recipe is a great base for additions. Finely shredded carrot is a wonderful addition for color and sweetness. Finely chopped onion or shallot can be used instead of scallions for a deeper flavor. You could also add a small amount of corn kernels (canned and drained, or frozen and thawed) for pops of sweetness and texture. Just be mindful of the water content of any vegetables you add and adjust your binder if the batter seems too wet.

8. My batter seems too thin and watery. What can I do?
If your batter seems too thin even after squeezing the zucchini, it likely means some moisture was still left behind. The easiest fix is to add a little more flour, one tablespoon at a time, until the batter thickens enough to hold its shape when spooned into the pan. This will help absorb the extra liquid and ensure your fritters bind together properly during cooking.