Zucchini & Feta Fritters
Crispy on the outside, soft and cheesy on the inside, these zucchini fritters are packed with fresh herbs and tangy feta. A quick, crowd-pleasing appetizer or light lunch that comes together in 25 minutes. Perfect for using up summer zucchini, they pair wonderfully with a dollop of yogurt.
For 4 servings
- prep · ~10 min
Grate and salt the zucchini.
1.Grate the zucchini on the large holes of a box grater.2.Place grated zucchini in a colander, sprinkle with 0.5 tsp salt, and toss.3.Let sit for 10 minutes to draw out moisture.TIPDon't skip salting — watery zucchini makes soggy fritters. - prep · ~2 min
Squeeze the zucchini dry.
1.Transfer zucchini to a clean kitchen towel or cheesecloth.2.Gather the ends and twist hard over the sink to wring out as much liquid as possible.3.You should have about 1 cup of tightly packed, dry zucchini shreds.TIPSqueeze until no more drops come out — the drier the zucchini, the crispier the fritter. - mix · ~3 min
Combine the fritter batter.
1.In a large bowl, add the squeezed zucchini, crumbled feta, scallions, dill, mint, lemon zest, and black pepper.2.Add the beaten eggs and stir to combine.3.Sprinkle flour over the mixture and fold until just incorporated into a thick, chunky batter.TIPThe batter should be thick enough to hold together when scooped. If too loose, add 1 more tablespoon flour. - fry · ~8 min
Fry the fritters in batches.
1.Heat 2 tablespoons olive oil in a large skillet over medium heat.2.Once shimmering, drop heaping tablespoons of batter into the pan, flattening slightly with the back of the spoon.3.Cook 3-4 minutes per side until deep golden brown and crispy.4.Transfer to a paper towel-lined plate. Repeat with remaining oil and batter.TIPMedium heat is key — too hot burns the outside before the egg sets; too low makes them greasy. - serve
Serve immediately while hot and crispy.
Arrange fritters on a platter. Serve with a dollop of thick yogurt or a squeeze of fresh lemon on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated zucchini in a clean kitchen towel until no more water drips out — this is the secret to crispy fritters.
- 2Use a non-stick skillet and heat the oil until it shimmers before adding batter to prevent sticking.
- 3Flatten each fritter slightly with the back of a spoon so the centre cooks through evenly.
- 4Keep the cooked fritters warm on a wire rack in a low oven (200°F/95°C) while finishing the remaining batches to stay crisp.
- 5Let the batter rest for 5 minutes after mixing so the flour hydrates and binds better.
- 6Make ahead: squeeze and dry the zucchini up to 1 day before; refrigerate in a sealed container and stir in remaining ingredients just before frying.
Adapt it for your goals.
Gluten-free
Substitute the all-purpose flour with chickpea flour or a 1-to-1 gluten-free baking blend. Chickpea flour adds a nutty flavour and extra protein, making the fritters even more substantial.
low fatLow-fat
Bake the fritters on a parchment-lined sheet at 200°C (400°F) for 12-15 minutes, flipping halfway. Spray lightly with oil for browning — you'll still get a golden crust with less fat.
extra herbyExtra herby
Swap half the mint for fresh chopped parsley or chives. The parsley brings a clean, grassy note that pairs beautifully with feta and zucchini.
protein packedProtein-packed
Add 100g of finely crumbled paneer or halloumi along with the feta. The extra cheese boosts protein and creates a more substantial fritter great for a main course.
no eggNo-egg
Replace the two eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons water (let sit 10 minutes to gel) plus an extra 2 tablespoons flour. This works well for binding, though the fritters will be slightly more delicate.
Why this is on our healthy list.
Rich in Vitamin C
Zucchini provides a good amount of vitamin C, an antioxidant that supports immune function and skin health.
High in Bone-Healthy Calcium
Feta cheese contributes calcium and protein, which are essential for strong bones and muscle repair.
Low in Carbohydrates
With only a half-cup of flour for the whole batch and zucchini as the base, these fritters are lower carb than traditional potato-based fritters.
Digestive-Friendly Fiber
Zucchini and fresh herbs provide dietary fibre that aids digestion and helps maintain a healthy gut.
Frequently asked questions
The batter was likely too wet: either the zucchini wasn't squeezed dry enough, or the eggs were too large. Add another tablespoon of flour to tighten the batter, and pat the fritters gently as they fry to help them hold together.
