Pan Fried Zucchini Feta Fritters

Zucchini Feta fritters on a cooling rack.

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.

Course Dinner

Cuisine American, Mediterranean

Diet Vegetarian

Keyword Zucchini Feta Fritters

Prep Time 20

Cook Time 32

Rest Time 15

Total Time 1 7

Servings fritters

Calories 130kcal

Author Traci York

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.

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