Add some Greek flavor to your appetizer spread with this tasty recipe for crispy Zucchini Feta Fritters!
Zucchini is plentiful any time of year, which is one of the reasons I love this Zucchini Feta Fritters recipe. It’s an easy, veggie-packed, warm Greek appetizer that never fails to fuel a crowd.
How to make Zucchini Feta Fritters
These tasty munchies are substantial enough for a light meal but totally fun on an appetizer spread, too. With less than 10 ingredients (not including oil, salt and pepper), these fritters come together quickly. The longest part is waiting for the zucchini to drain.
In a nutshell, you prep your dry and wet ingredients separately in advance. Then combine them at the last minute and quickly pan fry the fritters in a small amount of oil.
There are two key steps to ensuring your fritters are nice and crispy:
- Squeeze the heck out your zucchini. Seriously. You’ll be amazed at how much liquid the zucchini will expel. Just when you think you’re done, there is another solid squeeze or two left. The drier the zucchini, the crispier the fritters will be.
- Make sure your oil is hot enough and don’t crowd the pan. It’s tempting to want to power through a large batch of these Zucchini Feta Fritters at one time, but overcrowding the pan with fritters will decrease the temperature of the oil and actually give the fritters more of a “steamed” rather than fried effect.
Tip: Keep your fried fritters on a cooling rack placed on a sheet pan in a low temperature oven while you finish frying the rest of the fritters. They will stay crisp until you’re done frying all the batter with warm oven air circulating around them.
Most of the time I serve these vegetarian fritters with garlicky hummus as we always have that on hand. You can also dunk these babies in tzatziki sauce for a different flavor twist.
Add these easy Zucchini Feta Fritters to your appetizer spread and watch them disappear!
Love feta cheese? We do, too! Don’t miss these tasty appetizers recipes that highlight the salty, tangy flavor of feta cheese:
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Cranberry Feta Pinwheels – Spend with Pennies
Avocado Feta Salsa – Garnish with Lemon®
Baked Cauliflower Bites with Hummus and Feta – Cookin’ Canuck
Fresh Feta Spread – Garnish with Lemon®
- 2 pounds zucchini
- 3 teaspoons salt, divided
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- 4 teaspoons fresh lemon zest
- 2 teaspoons dried oregano
- 4 large eggs, whisked
- 8 ounces feta cheese, crumbled
- canola oil (or other neutral oil) for frying
- salt for garnish
- Coarsely shred zucchini using either a box grater or food processor. Place shredded zucchini in a fine mesh colander and sprinkle with 2 teaspoons salt. Stir gently to incorporate. Let set for 30 minutes and squeeze out as much excess liquid as possible from the zucchini. Set aside.
- Preheat oven to 250 degrees. Place a cooling rack on a sheet pan and set aside.
- Whisk together your dry ingredients (flour, remaining 1 teaspoon salt, pepper, zest and oregano) in a large bowl. Gently stir in eggs, zucchini and feta until thoroughly incorporated.
- Heat a large skillet over medium heat. When hot, add enough oil to cover the bottom of the pan. Carefully scoop 1/4 cups of batter into oil and cook for 2-3 minutes per side, or until golden and firm. Transfer cooked fritters to the cooling rack on the sheet pan and place in warm oven. Repeat process with remaining fritter batter.
- Sprinkle cooked fritters with coarse salt and serve with hummus, if desired.
Recipe adapted from Robin Asbell.
Amount Per Serving: Calories: 270 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 158mg Sodium: 1635mg Carbohydrates: 23g Fiber: 3g Sugar: 4g Protein: 14g