Dessert

Zucchini and Feta Fritters Recipe

ByLila Prescott January 9, 2026January 9, 2026

Introduction

Zucchini and Feta Fritters are a delicious and healthy appetizer or snack that combines the freshness of zucchini with the tangy flavor of feta cheese. Crispy on the outside and tender on the inside, these fritters make a perfect addition to any meal or a great standalone dish.

A white plate holds a stack of five golden brown zucchini fritters, each about one layer thick with crispy edges and a textured surface showing bits of green zucchini and white cheese inside. Two lemon wedges sit at the top left of the plate, adding a splash of bright yellow. The fritters are slightly overlapping each other, placed on a white marbled textured surface, with small green herb bits scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis (about 2 cups grated)
1/2 teaspoon salt (for draining zucchini)

1/4 cup all-purpose flour (or gluten-free flour)
1/2 cup feta cheese (crumbled)

2 large eggs
1/4 cup green onions (finely chopped)

1/4 cup fresh parsley (chopped, optional)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Olive oil (for frying)

Instructions

Step 1: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, sprinkle with salt, and let it sit for about 10 minutes. Then twist and squeeze to remove excess moisture.
Step 2: In a large bowl, combine the drained zucchini, flour, crumbled feta cheese, eggs, green onions, parsley (if using), garlic powder, and black pepper. Mix until well combined.

Step 3: Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Using a spoon or your hands, scoop about 2 tablespoons of the mixture and shape it into a patty. Place it in the hot skillet, repeating with the remaining mixture without overcrowding the pan.
Step 4: Cook the fritters for 3–4 minutes on each side, or until golden brown and crispy. Add more oil as needed for frying.
Step 5: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm, garnished with extra feta or fresh herbs if desired. Enjoy on their own or with a yogurt dip.

Tips & Variations

Try adding spices like cumin or paprika to enhance the flavor.
Serve with dips such as tzatziki, sour cream, or a spicy yogurt sauce.
To make vegan fritters, replace eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use vegan cheese alternatives.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispiness or warm them in an oven preheated to 350°F (175°C) for about 10 minutes.

How to Serve

The image shows a white plate with five golden-brown zucchini fritters stacked together. Each fritter has a crispy, slightly browned outside layer with green zucchini shreds visible inside. The surface texture is uneven and crunchy with some darker fry spots, and the fritters look fluffy inside with white cheese bits peeking through. There is a small wedge of lemon placed on the upper left edge of the plate, and some small green herb pieces are scattered around the plate edges. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best to avoid excess moisture. If using frozen zucchini, make sure to thaw and thoroughly squeeze out all water before using.

Can I bake the fritters instead of frying them?

Yes, you can bake the fritters at 400°F (200°C) for 15–20 minutes, flipping halfway through, for a healthier alternative. However, frying gives a crispier texture.