Description
Crispy on the outside, tender on the inside, these Mediterranean-inspired zucchini and feta fritters transform humble vegetables into an irresistible treat that even picky eaters will devour.
Ingredients
Scale
- 4 medium zucchini (approximately 2 pounds), coarsely grated
- 1 teaspoon salt (for drawing out moisture)
- 2 large eggs, lightly beaten
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped (or 2 tablespoons dried)
- 1 cup crumbled feta cheese (preferably Greek)
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 3 tablespoons olive oil for frying
Instructions
- Grate the zucchini using the large holes of a box grater or a food processor with the grating attachment. Place the grated zucchini in a colander set over a bowl and sprinkle with 1 teaspoon of salt. Mix well and let sit for 30 minutes to draw out excess moisture.
- After 30 minutes, squeeze handfuls of zucchini firmly over the sink to remove as much liquid as possible.
- In a large mixing bowl, combine the drained zucchini, beaten eggs, chopped green onions, minced garlic, and fresh dill. Stir to combine.
- Add the crumbled feta cheese, flour, black pepper, and red pepper flakes if using. Mix until just combined.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering but not smoking.
- Working in batches of 4-5 fritters at a time, drop heaping tablespoons of the mixture into the hot pan, gently flattening each with the back of a spatula to form discs about 3 inches in diameter and 1/2 inch thick.
- Cook until the edges turn golden brown, about 3-4 minutes. Flip carefully and cook for another 2-3 minutes until crispy and golden on both sides.
- Transfer to a paper towel-lined plate to drain excess oil.
- As you continue cooking in batches, adding more oil as needed, keep the finished fritters warm in a 200°F oven.
- Serve immediately for maximum crispiness, garnished with extra dill and accompanied by a side of tzatziki or lemon-garlic yogurt sauce.
Notes
- Gluten-free? Swap all-purpose flour for almond flour or a gluten-free blend.
- No feta on hand? Goat cheese or ricotta work beautifully.
- Herb variations: Mint, parsley, or basil can replace or complement the dill.
- Yellow squash can substitute for zucchini in equal amounts.
- For extra protein, add 1/4 cup of hemp seeds or finely chopped walnuts.
- For a lighter version, bake at 425°F for 15 minutes, flip, then bake for another 10 minutes until golden.
- Store cooled fritters in an airtight container with parchment paper between layers to prevent sticking for up to 3 days in the refrigerator.
- Fritters freeze well for up to 2 months. Reheat in a 350°F oven for 10-15 minutes.
- Prep Time: 20 minutes (plus 30 minutes for draining zucchini)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 fritters
- Calories: 215
- Fat: 14g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
Keywords: zucchini fritters, feta fritters, Mediterranean appetizer, vegetable fritters, cheesy courgette patties, zucchini recipe, summer recipe