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These zucchini fritters are a fabulous summer recipe, with salty feta and mint for some Mediterranean flair. Serve them as a side dish, appetizer, or even a light dinner.
Easy Zucchini Fritters Recipe
If your garden is overflowing with zucchini, you probably have zucchini bread and zucchini boats on the menu a lot. But if you’re looking for something a little different (and especially if your garden is also overflowing with mint), these zucchini fritters are perfect. They pair well with grilled foods and I always serve them with some homemade Tzatziki sauce for dipping. Unlike traditional zucchini fritters, this version is inspired by Greek flavors, with salty feta, fresh mint, and cumin.
Why These Zucchini Fritters Are a Favorite
Every summer, I find myself making these zucchini fritters on repeat. The recipe is from Lisa Leake’s 100 Days of Real Food on a Budget. I love that the book is filled with simple tips and recipes to help cut out processed food without breaking the bank. These fritters, for example, cost about $1.66 per serving, and even less if you grow your own zucchini and mint!
- Perfect for zucchini season: This is the time of year when I’m always looking for ways to incorporate zucchini into our meals!
- Crispy without deep frying: Pan frying in just a small amount of oil yields golden, crispy fritters.
- Big Mediterranean-inspired flavor: Feta, mint, and cumin give these fritters so much flavor, you really don’t even need to pair them with a dipping sauce.
- Lots of serving options: Zucchini fritters work as an appetizer, side dish, or a main dish if you top them with tomato salad.
Ingredients You’ll Need
Below are the ingredients for these zucchini fritters. See the recipe card for exact measurements.
- Zucchini: Medium zucchini work best because they don’t have large seeds and have a mild flavor.
- Eggs work with the flour to bind the fritters together.
- Feta cheese adds salty, tangy flavor.
- Yellow onion gives the fritters a savory flavor.
- Fresh mint: I love the bright, fresh flavor that mint adds, but dill, basil, or parsley would also work.
- Seasonings: Ground cumin, kosher salt, and black pepper.
- Whole wheat flour: Or your favorite gluten-free flour blend.
- Extra-virgin olive oil for cooking the fritters.
How to Make Zucchini Fritters
The complete instructions are in the recipe card, but here’s a quick overview.
- Shred the zucchini: Grate the zucchini using the large holes of a box grater or a food processor fitted with the shredding attachment.
- Remove the moisture: Wrap the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix the batter: In a large bowl, combine the zucchini with the eggs, feta, onion, mint, cumin, salt, and pepper. Stir in the flour until everything is evenly combined.
- Cook the fritters: Heat a teaspoon of olive oil in a large nonstick skillet over medium-low heat. Scoop about 1/4 cup of the mixture into the pan for each fritter and gently flatten with the back of the measuring cup.
- Flip and finish: Cook for 3 to 5 minutes per side, until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
Yield: servings
Serving Size: 2 fritters
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Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
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Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
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Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
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Stir in the flour.
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In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
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Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
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Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
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Repeat to make the rest of the fritters.
Last Step:
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Serving: 2 fritters, Calories: 129 kcal, Carbohydrates: 13 g, Protein: 5.5 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 55 mg, Sodium: 195.5 mg, Fiber: 3 g, Sugar: 2.5 g
Tips from Gina’s Test Kitchen
- Don’t skip squeezing the zucchini: Zucchini holds a lot of water, and removing it is the secret to crisp fritters. I squeeze the shredded zucchini until it almost feels dry to the touch.
- Use medium-low heat: Just like with pancakes, cooking zucchini fritters at a higher heat will give you fritters that are dark on the outside, but still raw in the center.
- Flatten the fritters: I like to use the bottom of a measuring cup to flatten the fritters after I add the batter to the skillet, which helps the center cook through.
- Cook in batches: If you crowd the skillet, the fritters will be hard to flip and they’re also likely to steam and be soft, instead of getting crispy.
Storage and Reheating
- Refrigerator: Store leftover zucchini fritters in an airtight container for up to 4 days.
- Freezer: Freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- To reheat: Warm in a skillet, air fryer, or 375°F oven until heated through and crispy again. The microwave works too, but they won’t be crispy.
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