Soft, tender with a touch of crispy, Zucchini Feta Fritters are a highlight of summer. They feature grated zucchini, a touch of garlic and crumbled salty feta cheese, with just the right balance of seasonings and herbs. The fritters are pan fried on the stovetop until golden brown. They’re easy to pull together and delicious with a side of yogurt dipping sauce and a simple tomato cucumber salad.
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Zucchini Fritters with Feta
Summer never gets by in my kitchen without zucchini fritters made with fresh grated zucchini. Whether it’s my Zucchini and Corn Fritters or this Zucchini and Feta Fritter recipe, fritters are a delicious way to enjoy the abundance.
This Recipe is
- texture rich
- hearty and satisfying
- a vegetarian main
If you enjoy zucchini recipes, you’ll love the texture and flavor of this tasty feta zucchini fritter recipe.
About the Key Ingredients
- Zucchini: look for firm, medium size, bright green zucchini fresh and in season for best texture and flavor.
- Feta Cheese: salty, creamy and crumbly, this sharp cheese adds tangy flavor. Look for a combination of sheep and goat milk feta sold in blocks. It’s creamier than cows milk feta.
- Panko Bread Crumbs: helps absorb excess moisture, adds bulk and crispy texture. I tested this recipe with homemade breadcrumbs, but preferred the texture and moisture control panko provided.
- Parsley: just a touch of fresh parsley adds color, a touch of herby flavor and freshness. You can use dry parsley if needed, just reduce it by half. If you have fresh dill on hand, a teaspoon is a nice addition to these fritters.
____________________
How to Make Zucchini Feta Fritters
step by step
For this recipe you’ll salt and drain the zucchini. While you wait for the zucchini to sweat, prep and mix the binding and seasoning ingredients. A little multitasking keeps things moving!
Squeezing the zucchini dries it, creates firmer patties that hold together when cooking and aids in crisping the edges.
Give the fritters plenty of room to cook and, so you can flip easily. I use a 10 inch cast iron skillet frying 3 at a time. The larger the skillet, the quicker you’ll be able to cook from start to finish.
__________________________
Sauces and Sides to Share
with Zucchini Fritters
A Sauce:
- Lemon Yogurt Dill Sauce: a 10 minute recipe made with Greek yogurt, garlic and dill. It’s a perfect pairing with these tasty fritters.
- Lemon Basil Pesto: a punchy pesto made with almonds or walnuts. Add a little olive oil for drizzling over the fritters.
A Side Salad:
- Simple Cucumber Tomato Onion Salad: ready in 15 minutes and is make ahead easy. It’s fresh and crisp.
- Mediterranean Orzo Pasta Salad with Basil Pesto: featuring artichokes, juicy cherry tomatoes, and olives in a creamy basil pesto dressing.
Traci’s Tips
- Meal Prep: these fritters are terrific for meal prep, up to three days ahead. Or you can freeze them, thaw in the fridge then reheat.
- Scoop: if you can, use an overfilled large cookie scoop (#20 – affiliate link), to portion the fritters. It makes scooping and unloading the batter a snap!
- Flip: a slotted spatula (affiliate link) is the perfect tool for pan fried fritters. It scoops up the fritters with ease and allowed excess oil to flow through, back into the pan.
Pan Fried Zucchini Feta Fritters
Soft, tender with a touch of crispy, Zucchini Feta Fritters are a signature summer staple. They feature grated zucchini, a touch of garlic and crumbled salty feta cheese, with just the right balance of seasonings and herbs. The fritters are pan fried on the stovetop until golden brown. They're easy to pull together and delicious with a side of yogurt dipping sauce and a simple tomato cucumber salad.Notes: As a main, and depending on sides shared, plan on 2-3 fritters per serving. Cook time can vary depending on size of pan used. In my 10 inch skillet, I cook 3 at a time (about 8 minutes per batch), which is reflected in the cook time above. This recipe is inspired by and adapted from Eating Up the West Coast by Brigit Binns.
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Ingredients
- 1 1/4 pounds (570 grams) Fresh Zucchini, about 3 medium zucchini
- 1 teaspoon Fine Sea Salt, divided
- 3 Whole Eggs
- 1 1/2 cups (80 grams) Panko Bread Crumbs, plain
- 6 ounces (170 grams) Feta Cheese, crumbled
- 2 teaspoons Fresh Garlic, minced
- 3 tablespoons Fresh Parsley, chopped fine, or 1 1/2 tablespoons dried parsley
- 1/2 teaspoon Ground Black Pepper
- 4 tablespoons Olive Oil , for frying + more as needed
- Yogurt Dill Sauce, for serving
Instructions
Prep the Zucchini
- Into a colander, shred the zucchini using the large holes of a box grater yielding about 4 cups packed (550 grams). Sprinkle 1/2 teaspoon salt over the shredded zucchini and toss. Rest undisturbed for 15 minutes. The zucchini will drip so set the colander in a bowl or in the sink. Set aside.
Mix the Seasonings and Binders
- Meanwhile in a large mixing bowl, crack the eggs and whisk. Add panko, feta, garlic, parsley, black pepper and remaining 1/2 teaspoon of salt. Set aside.
Put it All Together
- Finish Prepping the Zucchini: After 15 minutes, use your hands to squeeze the zucchini while still in the colander, then transfer to a tea towel (do this in two batches). Gather the towel around the zucchini like a purse, and twist, squeezing the zucchini of its juices. You should end up with about 1 2/3 cups (330 grams) squeezed packed zucchini.
- Transfer the zucchini to the mixing bowl with the egg mixture. Mix throughly until the ingredients are evenly distributed. The mixture will be a little dry.
Pan Fry
- Get Ready: preheat oven to 200 Fahrenheit (93 Celsius) to keep the fritters warm after cooking. Line a sheet pan with a wire rack. Transfer the sheet pan to the oven.
- Place a 10 inch (or larger) cast iron skillet over medium heat. Once hot, add about 3 tablespoons of olive oil. Use a large cookie scoop (#20 – affiliate link – or 1/4 cup / 60 grams each), slightly overfilled to scoop the zucchini mixture, using the side of the bowl to pack it in. Transfer the batter to the hot skillet. Use the back of the scoop to press the fritter into the pan, to about 3 inches.
- Pan fry in batches without crowding the fritters, over medium heat on each side for about 3 1/2 – 4 1/2 minutes adjusting the heat and adding more oil as needed as you cook through each batch. The fritters should be golden brown when done. Sprinkle with a pinch of salt. Transfer the fritters to the warm oven until ready to serve.
- Share warm with Yogurt Dill Sauce for dipping, or Lemon Basil Pesto or Spinach Basil Pesto for drizzling.
To Store
- For the Fridge: once cool, store in an air tight container in the refrigerator for up to three days. To Freeze: line a sheet pan with parchment paper and arrange fritters in one layer. Once frozen, transfer to a storage bag and store in the freezer for up to three weeks. Thaw in the fridge overnight. To Rewarm: place on a parchment lined sheet pan and bake in a preheated oven for about 10-12 minutes.
Nutrition
Serving: 1 fritter | Calories: 130kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 424mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
