Zucchini Feta Fritters

June 24, 2014Ashley Korizis
Zucchini Feta Fritters

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 6-8 people

These zucchini feta fritters are a great appetizer or finger food on a hot summer day. The saltiness of the feta and the freshness of the mint, combine with the zucchini to make a delicious and refreshing treat.  Since discovering this recipe, it has become a summer staple in our home. These bite size zucchini feta fritters are particularly handy given that they can be eaten hot or cold.

Ingredients

  • 4 cups shredded zucchini (~ 3 size medium zucchinis)
  • 3 tablespoons fresh chopped mint
  • 1 egg
  • 8 ounces feta cheese
  • Half a medium red onion
  • 1/2-3/4 cup all-purpose flour
  • Extra virgin olive oil for frying

Preparation

  • Wash the zucchini and grate over a large bowl
  • Remove some of the water from the zucchini by placing it in a pasta strainer in the sink and squeezing the zucchini with your hands
  • Once you have squeezed all of the water out of the zucchinis, place them back in the bowl
  • Peel and cut the onion in half
  • Grate the onion over the large bowl using the same grating surface as the zucchini
  • Crumble the feta and add to the bowl
  • If using fresh mint, chop the mint
  • Add the mint and egg to the bowl
  • Mix all of the ingredients together. The mixture will resemble a feta/zucchini pancake batter
  • Begin adding flour one tablespoon at a time. Each brand of flour will absorb moisture differently. You will likely need to add between 8 and 12 tablespoons of flour to your batter until it becomes pasty enough to form golf ball size dollops for frying
  • Pour the extra virgin olive oil into a large frying pan, such that the bottom of the pan is covered with approximately one inch of oil
  • Heat the olive oil over medium heat
  • Once the oil is hot, place medium size dollops of batter in the oil
  • Fry the fritters for approximately 3 minutes on each side, until a rich golden brown
  • Once the fritters are rich golden brown on both sides, remove them from the pan and place them on a paper towel lined plate for a few minutes. The paper towel will absorb some of the excess oil on the surface of the fritter
  • After a few minutes, move the fritters from the plate onto a cooling rack. This allows the fritters to cool without becoming soggy on the bottom side of the fritter
Zucchini Feta Fritters

Print Recipe
  • Prep time: 25 minutes
  • Cook time: 30 minutes
  • Total time: 55 minutes
  • Serves: 6-8 people

Ingredients

  • 4 cups grated zucchini
  • 3 tablespoons fresh chopped mint
  • 1 egg
  • 8 ounces feta cheese
  • Half medium onion
  • 1/2-3/4 all-purpose flour
  • Extra virgin olive oil for frying

Method

  • Wash the zucchini and grate over a large bowl
    Remove some of the water from the zucchini by placing it in a pasta strainer in the sink and squeezing the zucchini with your hands
    Once you have squeezed all of the water out of the zucchinis, place them back in the bowl
    Peel and cut the onion in half
    Grate the onion over the large bowl using the same grating surface as the zucchini
    Crumble the feta and add to the bowl
    If using fresh mint, chop the mint
    Add the mint and egg to the bowl
    Mix all of the ingredients together. The mixture will resemble a feta/zucchini pancake batter
    Begin adding flour one tablespoon at a time. Each brand of flour will absorb moisture differently. You will likely need to add between 8 and 12 tablespoons of flour to your batter until it becomes pasty enough to form golf ball size dollops for frying
    Pour the extra virgin olive oil into a large frying pan, such that the bottom of the pan is covered with approximately one inch of oil
    Heat the olive oil over medium heat
    Once the oil is hot, place medium size dollops of batter in the oil
    Fry the fritters for approximately 3 minutes on each side, until a rich golden brown
    Once the fritters are rich golden brown on both sides, remove them from the pan and place them on a paper towel lined plate for a few minutes. The paper towel will absorb some of the excess oil on the surface of the fritter
    After a few minutes, move the fritters from the plate onto a cooling rack. This allows the fritters to cool without becoming soggy on the bottom side of the fritter

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