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Zucchini Fritters with Feta

Zucchini fritters on a ceramic plate served with grape tomatoes and yogurt dip

5 from 1 reviews

Zucchini fritters loaded with feta and herbs. So light, fluffy and delicious!

Scale

Ingredients

Instructions

  1. Squeeze the shredded zucchini with your hands as vigorously as you can to remove their juice. Do this in batches and put the squeezed zucchini in a large bowl.
  2. Beat the eggs in a small bowl and then pour it over the shredded and squeezed zucchini.
  3. Add in feta cheese, herbs, baking soda, flour and salt. Stir until combined well.
  4. Heat a non-stick skillet over medium high heat. Pour 1/2 tablespoon olive oil in it.
  5. Using a tablespoon or an ice cream scoop, drop zucchini batter in the pan and gently press with a tablespoon or a spatula.
  6. Cook about 3 minutes on medium high heat and carefully flip them over with a spatula. Cook the other side about 3 minutes. If they cook too quickly, reduce the heat to medium. Remove the fritters from the skillet and place them on paper towel.
  7. Repeat with the remaining batter.

Notes

The amount of salt depends on how salty your cheese is. If it’s too salty, you might need to add less. If it’s not, add more salt.

To squeeze as much juice as you can, sprinkle salt over shredded zucchini. Let it sit for 5 minutes and then squeeze.

Nutrition

Keywords: zucchini fritters, savory snack

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