Crispy on the outside, tender on the inside, and packed with fresh summer flavor, these Zucchini Feta Fritters are everything you want in a quick and easy appetizer or side dish. They're the perfect way to use up that garden zucchini and just happen to taste amazing dipped in hummus or tzatziki.
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Have a bumper crop of zucchini? These Zucchini Feta Fritters are one of our favorite ways to use it up. They're crispy on the outside, tender and cheesy on the inside, and full of bright flavor thanks to lemon zest and herbs.
Think of them like the savory cousin to zucchini muffins, except these are best with a swipe of hummus or dollop of tzatziki. Whether you serve them as an appetizer, brunch side, or light lunch, these fritters are guaranteed to disappear fast.
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Why you'll love this recipe
- Crispy and flavorful: Pan-fried until golden brown with a soft, cheesy center.
- Totally snackable: Serve 'em with dips, pile on a salad, or eat straight from the pan (no judgment).
- Easy ingredients: Nothing fancy - just fresh zucchini, pantry staples, and a block of feta.
- Freezer-friendly: Make a batch now, freeze some for later.
Ingredients & Substitutions
It's amazing how much flavor can come from just a handful of ingredients:
- Zucchini - No need to peel the zucchini. Grate it and squeeze out the moisture. Swap zucchini for yellow squash if that's what you have.
- Feta cheese - We love a creamy block of feta here. Crumbled works, too.
- Eggs - Help bind everything together.
- All-purpose flour - Just enough to hold the mixture together. Gluten-free flour works great, too.
- Baking powder - Gives the fritters a little lift.
- Lemon zest - Optional but highly recommended for its bright flavor.
- Oregano - Dried works great; you can sub fresh oregano if you have it. Switch up the flavor with fresh herbs like dill or parsley.
- Salt & pepper - Always.
- Oil for frying - Something neutral like canola or avocado oil.
Instructions
- Grate + salt the zucchini
Grate your zucchini and toss with a little salt. Let it sit for 30 minutes to draw out moisture, then squeeze like crazy. You want it really dry. - Mix the batter
In a big bowl, stir together flour, baking powder, lemon zest, oregano, salt, and pepper. Add eggs, crumbled feta, and the well-drained zucchini. Mix it all up. - Fry the fritters
Heat a little oil in a skillet. Scoop the batter into the hot pan (about ¼ cup per fritter), flatten slightly, and cook for 3-4 minutes per side until golden brown. - Keep 'em warm
Place cooked fritters on a rack in a warm oven while you finish the rest. That way they stay crispy! - Serve with your favorite dip
These are great with tzatziki, hummus, or even a swipe of sour cream.
FAQs
Do I really need to squeeze the zucchini?
Yes! This is the #1 tip for crispy fritters. Skip it, and you'll end up with soggy pancakes.
Can I make these ahead of time?
Absolutely. Store cooked fritters in the fridge for up to 3 days, or freeze them for a couple months. Reheat in the oven to bring back that crisp texture.
Can I bake them instead of frying?
You can, but they won't get as crispy. We recommend pan-frying for the best texture.
Do these work without cheese?
You can leave out the feta, but they lose a bit of richness and flavor. Try adding some chopped herbs or a pinch of chili flakes if you go the no-cheese route.
Tips for success
- Really squeeze that zucchini. It's the key to crispy fritters. Zucchini holds a ton of moisture, so salting the zucchini will help draw that excess moisture out before frying. Put the grated zucchini in a fine mesh colander. Toss with salt and let sit. Use your hands to squeeze the liquid out of the zucchini (you can also use a wooden spoon to press the zucchini against the sides of the colander).
- Make sure the oil is hot enough before frying. If your oil is too cool, your fritters will absorb the oil (ick). An instant read thermometer is really helpful for this. Double check that your oil comes back to frying temperature in between batches, too.
- Don't crowd the pan. As much as we all want to get dinner done fast, give those fritters a little breathing room in the pan. Crowding them makes it harder to get that crispy, golden finish we all love. Cook in batches (it's worth the extra few minutes) and keep the cooked fritters warm in the oven.
- Want extra flavor? Add chopped scallions or fresh dill to your fritter batter.
More Summer snack recipes
Check out all of our appetizer recipes here!
Recipe
Zucchini Feta Fritters
Zucchini Feta Fritters are our not-so-secret weapon for easy summer meals. A little crispy, a little cheesy, and a whole lot of flavor packed into every bite. These fritters are a delicious way to turn extra zucchini into something everyone wants.
Equipment
Ingredients
- 2 pounds zucchini
- 3 teaspoons kosher salt, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground black pepper
- 4 teaspoons fresh lemon zest
- 2 teaspoons dried oregano
- 4 large eggs, whisked
- 8 ounces feta cheese, crumbled
- ⅓ cup canola oil (or other neutral oil for frying), plus more if needed
- flaky salt for garnish
- hummus or tzatziki for dipping
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Instructions
- 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.2 pounds zucchini, 3 teaspoons kosher salt,
- Preheat oven to 250°℉. Place a cooling rack on a sheet pan and set aside.3 teaspoons kosher salt,, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground black pepper, 4 teaspoons fresh lemon zest, 2 teaspoons dried oregano
- Whisk together flour, baking powder, remaining 1 teaspoon salt, pepper, zest and oregano in a large bowl. Gently stir in eggs, zucchini and feta until thoroughly incorporated.4 large eggs,, 8 ounces feta cheese,
- Heat 3 tablespoons oil to 365℉ in a large skillet. Carefully scoop ¼ 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. Reheat oil to 365℉ and repeat process with remaining fritter batter.⅓ cup canola oil (or other neutral oil for frying),
- Sprinkle cooked fritters with coarse salt and serve with hummus or tzatziki, if desired.flaky salt for garnish, hummus or tzatziki for dipping
Notes
Recipe adapted from Robin Asbell.
Ingredient notes:
- Zucchini: no need to peel before grating. Two pounds is roughly 4 medium zucchini. You can also use yellow squash or a combination of the two.
- All-purpose flour: swap for a gluten-free flour blend if you like.
- Herbs: Swap fresh for dried oregano or try your favorite herb instead (dill and parsley are my faves).
Tips:
- Squeeze the zucchini: It's the key to crispy fritters. Put the grated zucchini in a fine mesh colander. Toss with salt and let sit. Use your hands to squeeze the liquid out of the zucchini (you can also use a wooden spoon to press the zucchini against the sides of the colander).
- Hot oil: Keep your frying temperature around 365°F. If the oil is too cool, your fritters will absorb the cooking oil. If it's too hot, they will burn. An inexpensive instant read thermometer makes this task easier.
- Don't crowd the pan: Work in batches to prevent the fritters from steaming rather than frying to crispy deliciousness.
- Keep cooked fritters warm in a low oven while you finish the rest of the batter.
- Make-ahead: Store cooked fritters in the fridge for up to 3 days, or freeze them for a couple months. Reheat in the oven to bring back that crisp texture.
Nutrition
Serving: 2gCalories: 178kcalCarbohydrates: 12gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 71mgSodium: 859mgPotassium: 247mgFiber: 1gSugar: 2gVitamin A: 317IUVitamin C: 14mgCalcium: 141mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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Medha @ Whisk & Shout says
Yum!! Would love to stick these in a pita sandwich in lieu of classic falafel. Looks so delicious!
Love your creative spin, Medha!
susan @ the wimpy vegetarian says
We planted zucchini, but still have a wait before they're ready for harvest. No way I'm waiting that long... I'm making these little babies this week 🙂
Yeah, I'm not a patient one, either. 😉 Hope you enjoy them!
Bri | Bites of Bri says
I love fritters, especially of the zucchini variety. Come August, I'm sure I'll have plenty of zucchini to spare! 🙂
I swear, that stuff multiplies overnight, Bri. Enjoy!
Bri | Bites of Bri says
I love fritters, especially of the zucchini variety and come August, I'm sure I'll have plenty of zucchini to spare! 🙂
Nicole ~ Cooking for Keeps says
Mmm. When I was in Greece last month, I literally had zucchini or tomato fritters every single day I was there. These are taking me back, they look SO good!!!
Oooh, I bet you'll love the lemon in these, Nicole!