Zucchini & Feta Cheese Fritters
10 - 12 fritters
Simple and delicious Zucchini & Feta Cheese Fritters. Made with grated zucchini and finely chopped feta cheese, these make delicious appetizers or sides to a meal. If you are looking for a way to cook with zucchini, you will love these crispy, flavour packed fritters. They are one of the easiest things you can make, impossible to mess up, and are quickly becoming one of my favourite foods.
About this recipe
To be honest, I am not sure what I could say about fritters to make them sound overly tempting to make. Yes, fritters are an easy and simple recipe to make. And maybe that’s the part that makes them sound “not worthy” of trying. They are too simplistic so why bother? But if I have learned anything, it’s that simple foods with a few ingredients can create something so delicious and make you so glad you tried it.
In saying that, fritters are not often a part of my cooking repertoire, but this recipe has made me think that they really should be. I love finding ways to get creative with veggies and turning them into something delicious! And what better way than to utilize the classic and versatile fritter recipe. You end up with something that is a mix between a patty and a pancake but with a crispy outside and a soft, delicious bite on the inside.
Let’s also remember, that fritters are mostly fried, which makes them taste so, so good!
Lets make it
You probably already know, but fritters are so easy to whip up! You will need to grate your zucchini, including the skin, and drain any excess water using a sieve. Throw the zucchini into a large bowl, add the flour, whole meal breadcrumbs, half of one red onion, parsley, rosemary, thyme, feta cheese, and two eggs. Season with salt & pepper and mix it all using a spatula or with your hands. Scoop out one heaped tablespoon of the mixture at a time and shape into patties.
Heat a frying pan with olive oil, place 3 patties at a time, flattening down with a fork. The fritters should not be thick like meat patties, but slightly flatter like a pancake. Fry the fritters on medium heat for 3 minutes on each side or until golden brown. Once fried, drain any excess oil on a paper towel and serve warm.
A few tips
You do not have to squeeze too much moisture from the zucchini. My zucchini lacked some moisture, so it was easy to drain what little liquid there was. Your zucchini may vary. Just give the zucchini a few good squeezes and that should work well. Squeezing out moisture helps the batter hold together.
When grating the zucchini, make sure to wash them thoroughly and keep the skin on. The skin is nutritious but also adds a vibrant green colour to the fritters.
To combine the mixture, use either a spatula or your hands. A spatula is convenient but combing with your hands is even easier. So, if you don’t mind getting your hands dirty, use your hands to combine the mixture.
It works easier if you combine the mixture into patties first and then flatten with a fork in the frying pan. This helps to create flat looking fritters.
Looking for more?
If you are looking for more ideas, try one of the recipes below:
These Zucchini & Feta Cheese Fritters come together in minutes and pair perfectly with a dollop of sour cream or yogurt. So, make them today, for lunch, brunch, or dinner. Any reason will do. If you do make them, leave a comment, and let me know how they turn out for you. If you get a moment, please leave this recipe a rating or tag me over on Instagram.
|400g zucchini, grated (skin included)|
|100g all purpose flour|
|50g wholemeal breadcrumbs|
|1/2 red onion, finely chopped|
|handful parley, finely chopped|
|1tsp dried rosemary|
|100g feta cheese, crumbed|
|2 eggs, beaten|
|salt & pepper to taste|
|olive oil (for frying)|
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