Zucchini Fritters with Feta

Served with a pungently, garlicky yogurt sauce, these utterly delicious Zucchini Fritters with Feta are a perfect way to use up some summer squash. Full of fresh dill, chives, garlic, scallions and loads of zucchini, they make the best appetizer, snack, or light meal. 

Tender on the inside with lovely crisp-edges, these herby, cheesy, zucchini-packed fritters are a delicious way to use up any variety of summer squash. Crumbly feta cheese adds pops of salty creaminess throughout, while garlic and scallions contribute a huge dose of flavour. The egg and grated zucchini helps bind the fritters and a bit of flour keeps them sturdy. The bright, herbaceous flavour comes from a generous amount of dill and chives. Mint and parsley, or whatever other herbs you have around, would also work beautifully.

You can snack on these fritters at room temperature, but I find them delightful when eaten hot, with dollops of garlicky yogurt, and a glass of rosé to wash them down. Make more than you think. They go fast.

Avoid Soggy Zucchini Fritters

These zucchini fritters with feta are really easy to make but they do require one important step. You must squeeze out all the extra moisture from the grated zucchini. If you are at all familiar with zucchini you know they are a very watery vegetable. This excess moisture is sometimes very useful to keep things moist such as in this zucchini bread recipe. For fritters, however, it is imperative to get rid of absolutely all the liquid. Otherwise, you end up with sad, soggy fritters. No bueno.

Much like making tzatziki where you salt the grated cucumber to draw out the liquid, here we do the same with the grated zucchini. Salting the vegetables will draw out the liquid much faster and more efficiently than just squeezing it with a towel.

The best way to do this is to place the grated zucchini in a sieve over a bowl, and mix with 1/2 teaspoon salt. Allow to drain and soften for about 10 minutes, then use a fork or spoon to push out more liquid. Transfer the drained zucchini to a kitchen towel, and squeeze out all of the remaining liquid. You will notice that the volume of grated zucchini will shrink significantly.

Ingredients And Substitutions

This is a great recipe to use up zucchini any time of year but particularly when they explode all over the markets and home gardens. The rest of the ingredients are almost always staples in my kitchen, but if they aren’t in yours, these zucchini fritters with feta are easily adaptable to what you have on hand.

A garlicky yogurt sauce (recipe included in the recipe card) is not essential to serve with the fritters but it helps to cut through the richness of the fried veg, plus it’s delicious.

• Zucchini – You will need about 4 medium, or about 2 pounds, of zucchini for this recipe. because it is hard to gage how many zucchinis make 2 pounds, I would
• Feta – I seem to always have feta in my fridge and I love the salty-creaminess it lends to the fritters, but I have also used ricotta, Manchego, and cheddar with great success.
• Egg – An egg helps bind the fritters.
• Flour – The batter would be too runny without some flour. I use all-purpose but you can use an equal amount of GF flour or a bit less of chickpea flour.
• Baking powder – Just a bit to keep the fritters light and puffy.
• Garlic – For some punchy flavour.
• Scallions – Though scallions seem to be a great combination with the herbs and zucchini, shallots or finely diced onions would also work.
• Herbs – Chives and dill contribute a lot of flavour to the fritters. But use whatever you have on hand or any combination you prefer. If you don’t have any fresh herbs, feel free to use dried dill or other dried herbs such as oregano.
• Salt and pepper – To season the fritters. If using feta, keep the extra salt addition very minimal.

How To Make Zucchini Fitters With Feta

I admit my least favourite cooking task is frying of any kind. It’s pretty messing and time consuming. But, here we are just doing a very shallow fry and it doesn’t get too messy at all. To ensure the fritters are cooked enough on the inside without getting too crispy/burnt on the outside, I like to start them out on medium heat and cook about 1-2 minutes a side. Once crispy-golden on both sides, I reduce the heat to low and cook until set on the inside, about 4 more minutes a side.  If you want to do even less frying, you can let them finish cooking in a 375ºF oven for about 10 minutes, or so.

• Preheat oven to 250 degrees (optional, to keep fritters warm if not serving immediately).
• In a large mixing bowl, whisk one egg and add the feta, scallions, garlic, dill, chives, drained zucchini, and salt and pepper. Mix with a fork to combine.

• Sprinkle the flour and baking powder over the zucchini mixture and stir until fully incorporated.

• Place a large skillet (preferably cast iron) or other heavy skillet over medium heat. Add 2 tablespoons oil and heat until shimmering but not smoking. Place 3 tablespoons of batter into the pan, several inches apart. I can usually fit about 6 small fritters at a time. Flatten them with a spatula if they seem too high, otherwise they won’t cook through. Fry until golden on one side, about 2 to 3 minutes, then turn and fry again until golden on other side, about 2 more minutes. Reduce heat to low, and fry the fritters for another 3 to 4 minutes a side, flipping as often as necessary. Transfer to a plate lined with paper towels. Add a little more oil to the pan to fry remaining batter. If necessary, place in oven to keep warm. TIP: Place the fritters on a wire cooling rack set over a sheet pan before placing in oven to keep warm — this will keep them nice and crispy.

Serve hot with a garlicky yogurt sauce on the side, if desired.

FAQ’s

Why did my fritters fall apart?

The batter was likely too wet or you didn’t use enough flour. The zucchini must be really, really dry. Too much moisture in the mix and they just won’t hold together once they hit the hot pan. Make sure you squeeze the grated zucchini till it’s dry! Don’t skimp on the flour. And if you use more zucchini than the recipe called for, make sure to add a bit more flour.

Can I bake the fritters?

You can absolutely bake these fritters. If I was doubling the recipe, I would opt for baking them which is easier and only makes them a tiny bit little less delicious.

Here’s how to bake the fritters:

• Preheat the oven to 400ºF. Line a sheet pan with parchment paper and use cooking spray to lightly grease it. Use a measuring cup or ice-cream scoop to portion the zucchini patties and press gently to flatten.
• Bake for 20-25 minutes, flipping once halfway through.

How to avoid a raw center?

The fritters should cook at a medium-low temperature so they have enough time to cook on the inside without burning on the outside. Flattening the fritters with a spatula while they cook is also helpful. It is, however, important to note that because of the creamy feta and zucchini these fritters will remain soft and tender on the inside. If they have browned too quickly on the outside, finish cooking them in the oven.

How many fritters does this recipe make?

I like to make smaller-sized fritters so I get 12 in total. You can make them slightly larger and get about 8 fritters.

How do I shape the fritters to look uniform?

For these photos I made uniform-sized fritters by using a 1/4 cup measuring cup. You can also use an ice-cream scoop. That said, I usually keep it more casual and just drop spoonfuls of batter onto the skillet and let them have a more irregular shape.

Can I make the zucchini fritters ahead?

Though best enjoyed immediately after being made, these zucchini fritters can be made ahead, then kept in the refrigerator for up to 5 days. They also freeze well so it’s a good idea to make a double, or triple batch. See more on how to store and reheat the fritters below. I don’t recommend making the batter ahead because the grated zucchini will turn brown after a few hours, even if refrigerated.

To Serve

You can serve these scrumptious zucchini fritters with feta on their own as a snack or appetizer with a hummus dip, or the garlicky yogurt sauce included in the recipe. As a light meal, I like to serve them with some other simple side dish.

Here are some great options:

• Flat bread: Tuck the fritters into pita bread with a yogurt or tahini sauce and/or pickled vegetables.
• Grains: These fritters would be great alongside quinoa, couscous, or orzo.
• Salad: Serve any salad alongside the fritters to make it a more complete meal. This hearty bean salad  or this tuna and white bean salad would be great options.
• Grilled or roasted protein: Kebobs, salmon, or any chicken dish would be great pairings with these fritters.
• Soup: We love these fritters as an accompaniment to any soup. Try it with this tomato soup, or this carrot soup.

To Store

• Store: Store any leftover zucchini fritters in an airtight container lined with paper towel for up to 5 days in the fridge.
• Freeze: Once fritters are completely cooled, place them on a baking sheet in a single layer. Place in the freezer until completely solid then transfer the zucchini fritters to a freezer-safe bag or container and freeze for up to 2 months. When ready use, thaw in the fridge overnight.
• Reheat: To reheat, spread the fritters in a single layer on a sheet pan and place in a 400ºF oven for 15 minutes or until heated through.

More Zucchini Recipes To Try

• Zucchini Involtini
• Pasta with Grilled Zucchini and Summer Squash
• Baked Zucchini Fries
• Creamy Tomato Zucchini Soup

If you give this Zucchini Fritters with Feta recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!