These Zucchini Feta Fritters are packed with shredded zucchini and salty feta cheese. They’re a fun and delicious way to use up your garden summer squash!
Happy Friday! This recipe comes from my friend Laura.
I lived with Laura for 3 years in Boston and I think she made these at least 40 times. She may or may not have a slight thing for zucchini and all things summer squash. And these Zucchini Feta Fritters were one of our favorites.
This recipe is pretty simple. You start with some shredded zucchini and add flour, eggs, seasoning and some feta cheese. Then you’ll shape the mixture into patties and pan-fry them in olive oil.
The fritters are so yummy you don’t actually need any else with them, but if you’re a sauce person you can serve them with a dip. A marinara sauce from a jar is yummy and easy. Or you could could get fancy and make a little basil aioli by mixing together some pesto and mayo to taste. Even tzatziki would put a fun Mediterranean flair on these.
Make sure the shredded zucchini is nice and dry. You can put it in mesh colander and press the water out with paper towels. Or, what I like to do, is line a bowl with cheesecloth (love this reusable cheesecloth), put the shredded zucchini in, lightly salt it (this helps to draw out the moisture), and then use the cheesecloth to wring out the liquid. You can also use a clean dish towel for this.
The key to getting all the fritters fried in a timely manner is to use the largest skillet you have. If you can have two skillets going at the same time, that’s even better. Or if you have a stovetop griddle that would work great too!
Make sure your skillet is hot before you put your patties into the oil, but you don’t want the oil to be smoking. I found that medium heat worked well on my stove, but every stove is different and you may need to adjust the temp a bit.
The fritters will need about 5 minutes on each side, but be sure to peek underneath every now and then to make sure they aren’t burning. You want a nice golden brown color on each side.
These Zucchini Feta Fritters are best served immediately. If you end up making them ahead of time, you can reheat them in the oven or air fryer to crisp them back up again.
The fritters are perfect as an appetizer, a side dish, or even as a light lunch. Pair them with some grilled meat, crusty bread, and a fresh salad for a perfect summer meal.
- 2 medium-large zucchini
- ¼ cup all-purpose flour
- 1 egg
- 4 oz crumbled feta cheese
- Salt & pepper, to taste
- Olive oil, for frying
- Marinara sauce, for serving (optional)
- Shred the zucchini with a box grater. Place in a bowl lined with cheesecloth or a clean dish towel. Sprinkle with salt and let sit for 5 minutes, then use the cheesecloth to wring out extra liquid from the zucchini.
- In a large bowl, combine the shredded zucchini with the flour, egg, and feta. Season with salt and pepper and, and mix well.
- Coat the bottom of a large skillet with a thin layer of oil over medium heat.
- Form thin patties from the zucchini mixture (about ¼ cup per patty) and carefully place them in the pan. Fry until browned on one side, about 5 minutes.
- Flip and continue frying until browned on that side, another 3-5 minutes.
- Transfer fritters to a paper towel-covered plate and let cool for a few minutes.
- Serve immediately.
Note: Photos updated 10-24-23. Original photo below.
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