Greek-style zucchini fritters with Feta Cheese. Featuring simple ingredients like seasonal zucchini, Feta cheese (or yellow cheese), eggs and some flour, these zucchini cakes speak the simplicity of the Mediterranean. Vegetarian, kid-approved.
Imagine sitting in a breezy Greek taverna on Halkidiki, gazing at the crystal-clear blue sea while enjoying traditional Greek flavours – that’s where these simple fritters come into play.
They are easy, healthy, and totally fuss-free – no deep frying required. Crispy on the outside, soft on the inside, they make the perfect light summer dinner. Best part? They’re super simple to whip up with just a handful of ingredients, and the whole family (kids included) will happily tuck in.
Combine with this epic Greek Tahini Yogurt Sauce for best results.
Ingredients & Substitutions
- Zucchini, fresh & grated – all types of zucchini can be used for this recipe (green or yellow). It’s highly desirable that you drain any excess moisture well before mixing with other ingredients.
- Flour – the flour is the biding ingredient together with eggs. I prefer using whole wheat flour, but any type of regular unbleached flour can be used as well.
- Feta Cheese – crumbled Feta or White (Cow’s milk) cheese can be used.
- Eggs – eggs hold the fritters together during cooking.
- Dill, fresh – recommend using fresh dill, rather than dried as it enhances the flavour of final fritters.
- Garlic – fresh garlic or garlic powder are equally suitable. Omit of feeding to small kids (optional)
- Olive oil – olive oil is used for greasing the pan (even for non-stick surface) during cooking. That way fritters get crisp on the outside without deep frying.
- Baking soda – the rising agent is baking soda. Be sure to use the right amount, otherwise it’s favour will be too strong.
- Salt – salt is used to suck out the moisture in grated zucchini. If you wish add salt to the fritters as well, although Feta Cheese is pretty salty too.
VARIATIONS:
SUBSTITUTIONS
What makes these fritters wonderfully Greek is the combination of feta, dill, and Greek yogurt for serving. But if you’re short on feta, no worries – you can substitute with any yellow-ish cheese like Parmesan or cheddar. The key is to choose a cheese that melts slightly but stays a bit sticky, helping to bind the ingredients together nicely.
Feta Cheese Zucchini Fritters Recipe
Ingredients
- 450 g zucchini, about 2-3 medium
- 50 g all purpose flour,
- 150 g feta cheese, crumbled
- 1 large egg, beaten
- 4 tbsp. fresh dill, minced
- 1 cloves garlic
- 4 tbsp. olive oil, for greasing the pan during cooking
- 1 tsp. baking powder
- sea salt optional
Instructions
- Wash the zucchini under cold water and grate them. Place the grated zucchini in a bowl with a pinch of salt and leave for about 10 minutes.
- Then press down on the zucchini (using your hands, a fork, or a cheesecloth) to squeeze out the excess moisture.
- Transfer the well-drained, grated zucchini to a large mixing bowl. Add the eggs, flour, feta cheese, dill, baking powder, and garlic, then stir until everything is well combined. The mixture should be sticky but still easy to shape.
- Grease a non-stick pan with olive oil and preheat it over medium heat. Using a spoon or ladle, place a small portion of the batter into the pan and gently spread it into a flat circle.
- Cook until golden brown on both sides, then remove and repeat with the remaining batter. Top with some Feta cheese or a Yogurt based sauce and enjoy!
Notes
Nutrition
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Wow, never thought I can add feta to zucchini fritters. Cooking these for dinner tonight.
Haven’t made it yet but absolutely will. I love your choice of herbs and adding the feta. I’m on keto (2nd week only) and with a mix of almond & coconut flour subbed, this will suit my diet plan perfectly. I can even add a big glob of sour cream. Your recipes are divine. thank you for sharing your gifts with the World.
Hello Jenny, thank you so much for the kind words! I’ve never tried substituting the flour, hope your version turns out delicious 🙂