Zucchini Feta Fritters Recipe

Garden zucchini that got too big while you weren't looking? This is where it goes. The feta does double duty - adds salt and keeps these from being mushy vegetable pancakes.

Harper Donahue

May 28, 2025

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What You Need

1 pound zucchini (about 2 medium), trimmed
1 teaspoon sea salt
8 ounces feta cheese, crumbled (about 2 cups)
2 scallions, minced
2 tablespoons minced fresh parsley
2 large eggs, beaten
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 tablespoons all-purpose flour
6 tablespoons canola oil
1 lemon, cut into wedges

Deal with the Zucchini

Heat oven to 200F with rack in the center.

Shred zucchini on the large holes of a box grater. Mix with salt and let drain in a fine-mesh strainer over a bowl ~10 minutes.

Bundle in paper towels and squeeze hard. Really squeeze – water is the enemy here.

Make the Batter

Put the squeezed zucchini in a bowl with feta, scallions, parsley, eggs, garlic powder, and pepper.

Sprinkle flour over everything and fold until it comes together.

Fry the Fritters

Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium until it shimmers.

Drop 2-tablespoon mounds of batter into the pan. Press into ~2-inch rounds.

Fry ~2-3 minutes per side until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven.

Wipe the skillet, add remaining oil, and continue with remaining batter.

Serve

Good warm or room temperature. Squeeze lemon over them or dip in tzatziki.

The salting and squeezing is non-negotiable – skip it and you’ll get soggy fritters that fall apart. Food processor shredding works but makes finer shreds that need extra squeezing.