Greek zucchini fritters are a popular and delicious summer food. They are fragrant, easy to make, light, and oh-so-tasty. Guaranteed to be a hit among the guests of your summer party.
Zucchini fritters mean summer!
Summer means widely available delicious, fresh, in-season produce. So many lovely ripe vegetables fill the farmer’s markets and grocery stores. Someone once said food tastes better when eaten outdoors. It is true. Hanging out on my porch, and sharing delicious food with friends and family is how I am most happy.
Among my favorite vegetables to cook is zucchini. It is light, versatile, and delicious. I use zucchini *or summer squash) in lots of recipes: boureki pie,gemista (stuffed vegetables), briam (greek ratatouille), etc.
This zucchini fritters recipe is probably one of my top five of the summer. Every time I make it, I feel the fritters taste like the Greek summer.
Ingredients
You will need few ingredients to make this fantastic recipe*.
- Zucchini is top of the list, of course.
- Lots of fresh herbs, like dill, basil, and mint, and a couple of scallions.
- Lemon zest for a bright note.
- Crumbled feta cheese gives a smooth savory note.
- A couple of eggs and a little flour to help firm up the fritters.
- Sea salt and freshly ground pepper are necessary, as well as a little cumin and coriander. I love adding red pepper flakes in the mix for a little kick.
*Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make these fritters
I use my food processor to grate the zucchini, and that makes this recipe a breeze. A vegetable grater also works very well. The grated zucchini gets seasoned with a little salt and waits on a colander in the sink to drain most of its liquids.
The herbs and scallions get roughly chopped up and added to the bowl with the grated zucchini. The 2 eggs follow, with the feta and some olive oil. All is mixed gently and I fold in the flour. I avoid working my mixture too much, just enough to make sure everything is evenly distributed.
I fry small batches of fritters in 2-3 tablespoons of olive oil for 3-5 minutes, making sure both sides are golden and crispy, and the fritters are still soft inside.
The zucchini fritters rest on a wire rack or paper towels for a little bit to absorb the excess oil.
While they are still warm, I serve them with a side of tzatziki sauce or ketchup. Usually, we enjoy them as a side dish. They go well with almost everything, roasted chicken, gigantes beans, or tomato soup. They are a perfect meal paired with a fresh salad.
More fritters
- These tomato corn fritters are delicious and perfect for summer.
- Super easy cauliflower fritters have a crispy yet creamy texture and can be appetizers or snacks in a pinch.
- These eggplant fritters will have everyone begging you for the recipe.
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Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Greek Zucchini Fritters With Feta
Ingredients
for the fritter mix
- 4 medium green zucchini grated
- 2 scallions chopped
- 1½ cups greek feta cheese crumbled
- 3/4 cup fresh mint measure the leaves only, chop after
- 3/4 cup fresh basil measure the leaves only, chop after
- 3/4 cup fresh dill measure the leaves only, chop after
- 2 lemons zested
- 2 eggs
- 3/4 cup flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- sea salt
- freshly ground pepper
for cooking
- 2-3 tbs olive oil
for serving
- red pepper flakes optional
- tzatziki optional
Instructions
- Mix grated zucchini with a pinch of salt in a large colander and place in sink to drain for 10 minutes.
- In a large bowl mix zucchini, scallions, all herbs, feta, lemon zest, olive oil, and eggs. Fold in the flour. Season with salt and pepper. Add the cumin and coriander and red pepper flakes. Mix well.
- In a frying pan in medium-high heat add 2-3 tbs olive oil.
- Take a full tablespoonful of the mix and place it on the frying pan. Repeat 2-3 times depending on the size of your frying pan. Don’t over crowd!
- With the help of two spoons shape the fritters into a round shape, tidy them up a little. Press lightly the top to flatten it.
- Cook each side 3-4 minutes or until it has a nice golden color and they start to crisp up. Place them in paper towels or cookie rack to remove excess oil.
Notes
- You can use yellow squash instead of green zucchini. Or mix the two.
- Add a cup of sweet corn to the mix. It will go well with the zucchini and feta and will add a different texture to these fritters. I love corn in the summer!
- I prefer to fry my food in olive oil—even fries. Most Greeks do; they rarely use corn oil. You can get light olive oil which is very good for frying and sauteing.
Nutrition
Those sound extra tasty. I can see dipping these in almost anything, as well. They’re the kind of food you just sort of HAVE to dip.
Such an easy and delicious recipe to make and I think my kids will it zucchini in this way. Thank you for sharing the recipe with us.
I love zucchini fritters and these with feta, mint and basil sound amazing! Perfect with tzatziki too! On my to make list!
Zucchini fritters are my favorite. Love your flavor combo. I will soon try this recipe
Beautiful pairing the delicious fritters with tzatziki! I also want to try your tomato fritters, they all sound so up my alley! Thanks for sharing.
Fortunately, I have all the ingredients and I am making these for lunch with a side salad. I am already drooling over these. I was just wondering if i could simply put zucchini in food processor to a speedy cooking or should i grate it in the grater manually.
Hello Gunjan! I don’t see any problem grating them with the food processor as long as you don’t over process. I will actually try it myself. I hope you like them!
I love a good fritter and the combination of zucchini and feta sounds delicious! Will be picking up some zucchini to try this one this week. Can’t wait!
These fritters sound delicious. I love feta inside. What a great idea! I will definitely save this recipe and make it for my family. Can’t wait.
This fritter recipe looks so easy and delicious! I’m so glad that you mentioned serving them with a side of ketchup because I would definitely do that.
Greek Zucchini and Feta Fritters are sooooo darn good it is ridiculous! I can’t tell you enough how much we enjoyed your recipe. Pinned
Loved this recipe, along with your tzatziki recipe too! Tasted delicious.
Thank you so much Laura! x
These are absolutely delicious!!! I made these fritters served with tzatziki for dinner tonight and my family loved them. The only thing bad about them is that they are all gone!!
Thank you so much Julie!
What a great recipe! I’ve made plenty of zucchini feta fritters before but this recipe is the best ever.
You made my day Vi! Thank you so much! x Jenny
Can I cook the fritters in the oven or better to fry?
They sound amazing, thank you
Hi Libby,
You can cook them in the oven! Preheat oven to 400°F, line 2 large baking sheets with parchment paper, and brush a little olive oil. Scoop the batter with a spoon or ice cream scoop and, place it on the baking sheet, and flatten with the back of your spoon.
Bake for 10-15 minutes, flip and bake for another 10-15 minutes.
I will add his info to the post.
Let me know how they came out!
Thanks so much,
x Jenny