Are you looking for a light, flavorful appetizer or side dish that's quick to whip up? These Zucchini Fritters with Feta are just what you need. They’re crispy on the outside, tender on the inside, and packed with the perfect blend of fresh zucchini, salty Feta cheese, and fragrant dill.
Whether you're preparing them for a family meal, a gathering, or a casual weeknight dinner, these fritters are sure to become a favorite.
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Zucchini is such a summer vegetable, and this zucchini fritters with feta recipe is so easy to make and delicious that there is no excuse not to try it.
I don't have a garden, but I love going to the Farmer's Market and buying as many zucchini as possible to use in multiple recipes. You can do so many things with zucchini, from soups to desserts. For example, I often make this Zucchini and Tomato Soup, which I greatly like.
I also make this Zucchini Tomato And Mozarella Baked Dish, which might not sound interesting to some, but it is a glorious dish to make during the summer.
Why You’ll Love This Recipe
- The perfect combination of flavors: Fresh zucchini meets the sharp, salty taste of Feta and the bright freshness of dill.
- Quick and simple: These zucchini cheese patties can be ready in about an hour with minimal prep and cooking time.
- Versatile: Serve them as an appetizer, side dish, or in a sandwich for a light meal, paired with your favorite dips or salads.
- Vegetarian-friendly: These fritters are a satisfying meatless option that doesn’t skimp on flavor.
Ingredients Breakdown
- Zucchini: The star of the show! Zucchini adds a delicate sweetness and moisture to the fritters. Choose medium zucchini, shred and drain them very well. Make sure to remove as much water as possible to avoid soggy fritters.
- Feta Cheese: Crumbly and salty, Feta cheese brings a delicious tanginess. Choose a good quality cheese that is pleasantly salty. I personally like goat or sheep Feta. You can substitute Feta with goat cheese or even ricotta for a creamier, milder flavor.
- All-Purpose Flour: Acts as the binding agent that holds the fritters together. We add it because flour absorbs the extra moisture from the zucchini. However, if you notice that your mixture is too wet, you can definitely add a little bit more flour.
- Eggs: Provide structure and help bind the ingredients together. Without eggs, the fritters won’t hold their shape.
- Dill: Adds a fresh, aromatic element to the fritters. Dill and Feta go really well together. If dill isn’t your thing, parsley or mint makes a great substitute.
- Black Pepper: adds a hint of spiciness. For a deeper flavor, you can experiment with additional spices like paprika or cumin.
- Oil for Frying: Light vegetable oils like sunflower or canola work best as they won’t interfere with the flavors.
How to make the zucchini feta cheese patties
Step 1. Prepare the Zucchini: Start by cleaning and grating the zucchini. A food processor can make this step quicker. Toss the grated zucchini with a teaspoon of salt in a colander and let it sit for 30 minutes to draw out the excess water.
Step 2. Drain the Zucchini: After 30 minutes, squeeze the zucchini using a clean dish towel or paper towels to remove as much water as possible. Excess water will cause the fritters to fall apart and give the mixture a loose texture. Transfer the drained zucchini to a mixing bowl.
Step 3. Mix the Ingredients: To the bowl with zucchini, add the Feta cheese, flour, beaten eggs, chopped dill, and black pepper. Mix until everything is well combined. The mixture should be thick enough to hold together when shaped into fritters.
Step 4. Fry the Fritters: Heat oil in a skillet over medium heat until it’s hot but not smoking. Drop about 1 ½ tablespoons of the zucchini mixture into the pan for each fritter, spacing them about 1 inch apart. Use a spatula to gently flatten them. Fry until golden brown on each side, about 3-4 minutes per side.
Step 5. Drain and Serve:
Once the fritters are golden and crispy, transfer them to a plate lined with paper towels to drain off any excess oil. Serve immediately while they’re hot, with a side of yogurt, sour cream, or a fresh salad.
How To Serve Zucchini Fritters
- In a sandwich: I like to eat these zucchini fritters in between two pieces of bread and sliced tomatoes. That is the perfect summer sandwich for me and a perfect lunch or light dinner. Try this delicious and super easy recipe to make bread at home, if you want to get fancy: No Knead Bread.
- Yogurt or Sour Cream: These creamy, cooling dips perfectly complement the crisp fritters.
- Tzatziki: A refreshing cucumber-yogurt dip that adds a tangy contrast to the richness of the fritters.
- Green Salad: For a light meal, pair these fritters with a simple green salad tossed in a lemon vinaigrette.
- Grilled Vegetables: Zucchini fritters work wonderfully alongside grilled vegetables like eggplant, bell peppers, or tomatoes for a Mediterranean-inspired meal.
Recipe Faqs
Yes! These fritters freeze well. Once cooked, allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until firm. After that, transfer them to an airtight container or a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake them in the oven at 350°F (175°C) until warmed through and crispy again.
Absolutely! For a healthier alternative, preheat your oven to 400°F (200°C), place the fritters on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through. You’ll still get a crispy exterior without the extra oil from frying.
The key to crispy fritters is to thoroughly drain the zucchini. After salting and letting it sit, make sure you squeeze out as much liquid as possible before mixing it with the other ingredients.
📖 Recipe
Zucchini Feta Fritters
Equipment
Ingredients
- 3 zucchini peeled and grated
- 1 teaspoon salt
- 1 cup 6oz grated Feta cheese
- ½ cup all-purpose flour
- 2 large eggs beaten
- freshly ground black pepper to taste
- 1 tablespoon chopped fresh dill
- Light vegetable oil for frying I used sunflower oil
Instructions
- Clean and shred the zucchini. (Use a food processor if you need to)
- In a colander, toss the zucchini with 1 teaspoon salt. Let stand for 30 minutes.
- Drain and squeeze the zucchini to remove the excess water and pat dry on paper towels. Place the zucchini in a bowl.
- Add grated Feta cheese, flour, eggs, dill, black pepper and mix well.
- Cover the bottom of a skillet with oil and place it on medium heat. Heat the oil until very hot.
- Drop about 1 ½ tablespoons of the batter into the skillet for each patty, spacing them about 1 inch apart. Pat the patties lightly with a spatula to flatten. Fry until golden on both sides.
- Remove and let drain on paper towels.
- The patties are served hot with yogurt, sour cream, as appetizers, or as a side dish with salads.
Notes
- Don’t Skip the Draining: Removing excess water from the zucchini is crucial for getting perfectly crispy fritters.
- Make Ahead: The batter can be made a day ahead and stored in the refrigerator. Fry the fritters when you're ready to serve.
- Test the Oil Temperature: Ensure the oil is hot enough before frying to get a crispy exterior. If the oil isn’t hot, the fritters will absorb too much oil and become greasy.
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