Zucchini Feta Fritters

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
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These Zucchini Feta Fritters are the perfect blend of fresh garden flavors and satisfying crunch. They’re ideal for a light lunch or a quick appetizer that feels a bit fancy.

Ingredients for Zucchini Feta Fritters

Zucchini is the star here, providing a mild flavor and moist texture. The salt helps draw out excess water, ensuring your fritters are crisp, not soggy. All-purpose flour binds the mixture together, while Parmesan cheese adds a savory depth. Eggs act as the glue to hold everything together. Feta cheese offers a tangy, creamy contrast, and fresh dill and mint give each bite a refreshing lift. Green onions add a subtle onion flavor without overpowering. A pinch of ground black pepper ties all the flavors together. Finally, olive oil is used for frying, giving the fritters a golden, crispy exterior.

Tips & Tricks

  • Make sure to squeeze out as much moisture from the zucchini as possible. This step is key for achieving crispy fritters.
  • If you find your batter too wet, add a bit more flour to help bind it together.
  • These fritters freeze well. Reheat them in the oven to maintain their crispiness.

Serving Suggestions

Pair these fritters with a fresh green salad or serve them alongside grilled meats for a hearty meal. They also make for a lovely brunch dish when topped with poached eggs.

Frequently Asked Questions

Can I use other herbs instead of dill and mint?
Absolutely! Try parsley or basil for a different flavor profile.
Can I bake these fritters instead of frying?
Yes, you can! Place them on a baking sheet lined with parchment paper and bake at 400°F for about 15-20 minutes, flipping halfway through.

Zucchini Feta Fritters Recipe Walkthrough

Start by grating your zucchini. Toss the grated zucchini with a teaspoon of salt and let it sit for about 10 minutes. This step is crucial as it draws out the moisture, ensuring your fritters don't end up soggy.

After the 10 minutes, gather the zucchini in a clean kitchen towel and squeeze out as much liquid as you can. You'll be surprised at how much water comes out!

In a large mixing bowl, combine the squeezed zucchini with flour, Parmesan cheese, beaten eggs, crumbled feta, chopped dill, mint, and sliced green onions. Season with black pepper and mix everything well until you have a cohesive batter.

Heat your olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet. Use a spatula to flatten them slightly, ensuring they cook evenly.

Cook each fritter for about 3 to 4 minutes per side, or until they're beautifully golden brown. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Serve your fritters warm. They’re delightful on their own but can also be paired with a dollop of Greek yogurt or tzatziki if you like.

Why You'll Love This Recipe

  • Quick to prepare and cook in under 30 minutes.
  • Uses fresh herbs for a burst of flavor.
  • A great way to use up extra zucchini from the garden.
  • Can be served warm or at room temperature.

Ingredients

2 medium zucchinis (about 1 lb), coarsely grated
1 tsp salt
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs, beaten
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
3 green onions, sliced
1/2 tsp ground black pepper
1/4 cup olive oil

Step-by-step Instructions

1. Grate the zucchinis and toss them with salt. Let them sit for 10 minutes to draw out excess moisture.
2. Squeeze the grated zucchinis in a clean kitchen towel to remove as much liquid as possible.
3. In a large bowl, combine the zucchini, flour, Parmesan cheese, eggs, feta, dill, mint, green onions, and black pepper. Mix well.
4. Heat olive oil in a large skillet over medium heat.
5. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with a spatula.
6. Cook fritters for about 3-4 minutes on each side, or until golden brown and cooked through.
7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
8. Serve warm, optionally with a dollop of Greek yogurt or tzatziki.

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