Zucchini Feta Fritters
These zucchini feta fritters are thin pan-fried patties with golden patches outside and a tender green-flecked centre. I use grated zucchini that has been salted and squeezed before mixing, so the batter needs only a modest amount of flour. Feta, scallions, and dill give the fritters flavour without a heavy topping. The recipe makes about twelve small fritters, enough for four light main-course portions with a salad, or a larger number of shared appetizer portions.
Measure the zucchini before squeezing
Start with 800 g, about 1 lb 12 oz, of zucchini after trimming the ends. Small or medium zucchini are convenient because their centres are usually firmer and less seedy. Keep the green skin for texture and colour, and grate on the large holes of a box grater. If using a very large zucchini with a soft seed core, remove that watery centre before weighing the amount for the recipe.
Toss the grated zucchini with half a teaspoon of fine salt and leave in a colander for ten minutes. The salt helps draw out water; it is not an extra final seasoning to add again later. Transfer to a clean towel, gather the ends, and squeeze firmly over a bowl. Work in two smaller bundles if that is easier. You should finish with a compact, moist mass of shreds rather than a dripping pile, often around 350 to 450 g depending on the zucchini.
I do not like solving a wet mixture by adding handfuls of flour. That can produce a heavy flour patty with little vegetable texture. Squeezing is the main adjustment. For a different zucchini dish that uses its moisture in another way, creamy zucchini gratin is a separate oven preparation. These fritters need their surface to meet hot oil, which requires a mixture that can hold a loose mound.
Use feta as part of the seasoning
Use 100 g, approximately 3.5 oz, of feta and crumble it into small pieces. A large cheese cube can fall out of a thin patty or leave an uneven pocket when it softens. Feta brings salt as well as flavour, so the batter does not need another full teaspoon of salt after the zucchini has already been salted. Taste the cheese before mixing and keep any final salt adjustment modest.
I like feta in the mixture rather than scattered heavily over the cooked fritters. The small pieces are distributed through each bite and soften as the centre cooks. For another use of the same cheese on a separate menu, marinated feta salad keeps it in larger pieces with a different dressing. Do not pour a marinated cheese mixture into this batter, because extra oil and liquid change how it holds together.
Slice the scallions finely and chop the dill. Add a little minced garlic, lemon zest, and black pepper. Fresh parsley can replace dill if preferred, but keep the herb quantity similar. I want a gentle fresh flavour rather than so much herb that the patties turn into loose chopped-leaf bundles. If using feta for a strict vegetarian meal, check that its rennet is suitable.
Mix close to the time you will fry
Beat two eggs lightly in a large bowl, then stir in the squeezed zucchini, feta, scallions, dill, garlic, zest, and pepper. Sprinkle over 80 g, or about two thirds US cup, of flour and fold until combined. Let the mixture stand for three minutes while the pan warms. It should be thick and scoopable, with no watery pool forming around it. If it is still very loose after proper squeezing, fold in one extra tablespoon of flour, then reassess.
The mixture is mostly vegetable and cheese, not a smooth pancake batter. Small loose shreds and uneven edges are expected. Avoid mixing it far ahead and leaving it on the counter; zucchini keeps releasing moisture after the first squeeze. If preparing the meal in advance, keep squeezed zucchini, cheese, herbs, and dry flour separate in the refrigerator, then add the eggs and mix close to cooking.
Fry thin patties over steady heat
Heat a wide skillet over medium heat with about one tablespoon of the measured oil. The surface should be hot enough for a gentle sizzle when a small bit of mixture touches it. Scoop roughly one quarter US cup of mixture per fritter, making about twelve. Place three in the pan if they fit comfortably, then flatten gently to about 8 cm across and 1 cm thick. Leave enough room to slide a spatula under each one.
Cook for three to four minutes per side, until golden in patches and set through the middle. Adjust the heat if the outside colours too quickly while the centre stays wet. I prefer a flatter fritter that cooks evenly to a thick mound that needs a long time in the pan. Do not press hard after turning; that squeezes moisture and cheese out rather than helping the centre set.
Turn once the underside has formed a crust
Wait until the first side lifts fairly easily before flipping. A mixture with plenty of zucchini needs time for the egg and flour binder to set. If you try to turn immediately, the patty can break into shreds. Use a thin wide spatula and make one deliberate turn. A small broken edge is not a problem; it is a sign of a handmade vegetable fritter, not a reason to press the whole batch into rigid shapes.
Transfer cooked fritters to a rack over a tray so steam can escape from underneath. Add another tablespoon of oil before each new batch as needed, using up to the measured four tablespoons for the full recipe. Wipe away burnt loose crumbs between batches if necessary. Keep finished fritters briefly in a low oven while the rest cook, without piling them under a lid. Their centres should be set, with no raw egg or flour paste when one is opened.
Serve with a cool sauce and a crisp side
I like a small bowl of tzatziki sauce beside the fritters, keeping it separate so their browned surfaces stay drier. Plain yogurt with a squeeze of lemon is another simple option. A few lemon wedges can be offered at the table. There is no need to cover every fritter in sauce before serving, especially if some will be saved for another meal.
For a light main course, three fritters with a fresh salad make a useful starting portion. Chickpea onion feta salad is an option for a more substantial plate; keep the amount of extra feta modest because the fritters already contain cheese. A small portion of Greek-style potato salad with feta and olives can also accompany them on a shared lunch menu, with fewer fritters per person if desired.
For a separate zucchini-based starter, cold zucchini soup with vegetable broth offers a different texture. Choose the amount of food to suit the occasion instead of serving every suggested accompaniment at once. These fritters work well as small appetizers too, with a little dip served alongside rather than a full side dish.
Cool and reheat without trapping steam
Refrigerate cooked fritters within two hours in a shallow covered container and use within two to three days. Let the first strong steam escape briefly before closing the container, while still cooling and refrigerating promptly. Place a sheet of baking paper between layers if needed. They will soften in the refrigerator, which is normal for a moist vegetable mixture.
Reheat on a tray in a 180°C, or 350°F, oven until hot throughout and reaching 74°C, or 165°F, in the centre. A skillet over moderate heat can also restore some surface texture. A microwave gives a softer result. Freeze cooled fritters in a single layer, then transfer to a freezer container for up to two months for good quality. Reheat without stacking, and add yogurt sauce or tzatziki only after they are warm.
Zucchini Feta Fritters
Ingredients
- 800 g about 1 lb 12 oz zucchini, trimmed and coarsely grated
- 2.5 ml 1/2 tsp fine salt for draining zucchini
- 2 large eggs
- 100 g 3.5 oz feta, finely crumbled
- 40 g about 2 scallions, finely sliced
- 30 ml 2 tbsp chopped fresh dill or parsley
- 1 small garlic clove finely minced
- 5 ml 1 tsp finely grated lemon zest
- 2.5 ml 1/2 tsp ground black pepper
- 80 g about 2/3 US cup all-purpose flour, plus 1 tbsp only if needed
- 60 ml 4 tbsp neutral oil for pan-frying, used in batches as needed
- Optional for serving: plain yogurt or tzatziki lemon wedges
Instructions
- Toss grated zucchini with salt in a colander. Stand 10 minutes, then squeeze firmly in a clean towel in small bundles. Aim for a compact moist mass without dripping liquid, often 350–450 g after squeezing.
- Beat eggs lightly. Add squeezed zucchini, feta, scallions, dill, garlic, zest, and pepper. Fold in flour. Stand 3 minutes; mixture should hold a loose scoopable mound. Add 1 extra tbsp flour only if still too loose after proper squeezing.
- Heat a wide skillet over medium heat with about 15 ml (1 tbsp) oil. Scoop roughly 60 ml (1/4 US cup) mixture per fritter, about 12 in total. Cook about 3 at a time, flattening gently to 8 cm across and 1 cm thick.
- Cook 3–4 minutes per side, until patchily golden and set through the centre. Wait for a crust before turning with a thin spatula. Adjust heat if the outside browns before the centre sets.
- Transfer to a rack over a tray. Repeat with remaining mixture and oil as needed, up to the measured amount. Keep briefly warm without covering or stacking. Serve with optional yogurt or tzatziki and lemon.
