Name: Zucchini Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 400 g zucchini, grated and well-drained (Choose fresh, firm zucchini. Don’t skip draining!); 150 g feta cheese, crumbled (Go for block feta in brine for rich flavor.); 1 large egg (Acts as your binder—holds everything together.); 100 g all-purpose flour (Gives structure and a crisp finish.); 2 tbsp chopped fresh mint or dill (Fresh herbs elevate the flavor.); 1 medium spring onion or ½ small white onion, finely chopped (Adds a gentle sharpness.); to taste salt and pepper (Don’t overdo the salt—the feta is plenty salty!); as needed olive oil, for frying (Use a light olive oil with a high smoke point.)

Jump to Recipe Print Recipe

A Summer Memory & the Magic of Zucchini Fritters

There’s just something about the first bite of homemade zucchini fritters that instantly brings me back to sultry summer evenings in my grandmother’s kitchen. I can almost hear the distant hum of cicadas and smell fresh herbs drifting through the window. Fritters were her answer to the garden’s zucchini bounty, and watching her transform those humble green veggies into crispy, golden delights always felt a bit like witnessing magic.

If you love easy vegetarian recipes, crave the Mediterranean flavors of feta and olive oil, or just enjoy a quick, satisfying appetizer, these zucchini fritters will steal your heart (and maybe even your weeknight dinner plans).

Why You’ll Adore These Zucchini Fritters

Let me tell you why these zucchini fritters keep making their way back to my table:

They’re crispy, golden, and oh-so-cheesy. With the salty tang of feta balanced by sweet zucchini, every bite is a textural dream.
Seriously simple to make. Just a bit of grating, mixing, and frying brings this simple vegetarian recipe to life. No fancy gadgets required!
Versatile enough for any meal. I serve them as appetizers, slip them into sandwiches, or top a salad for a light lunch.
A tasty way to eat more veggies. If you’ve ever wondered how to get kids (or picky grownups) excited about zucchini, this is your secret weapon.

Ingredients You’ll Need for Zucchini Fritters

Here’s everything you need for this irresistible fried zucchini recipe—plus a few personal tips from my kitchen to yours:

400 g zucchini, grated and well-drained: Choose fresh, firm zucchini. Don’t skip draining! Squeeze out as much moisture as possible so the fritters crisp, not steam.
150 g feta cheese, crumbled: Go for block feta in brine for rich flavor. It adds a savory, creamy goodness to every bite.
1 egg: Acts as your binder—holds everything together.
100 g all-purpose flour: Gives structure and a crisp finish. For gluten-free, swap in your favorite GF blend.
2 tbsp chopped fresh mint or dill: Fresh herbs take these fritters from “yum” to “wow”—I alternate between mint’s brightness and dill’s earthiness.
1 spring onion or ½ small white onion, finely chopped: Adds a gentle sharpness. I love the freshness of spring onion, but use what you have!
Salt and pepper, to taste: Don’t overdo the salt—the feta is plenty salty!
Olive oil, for frying: Go for a light olive oil with a high smoke point (perfect for crisping up those fritters).

Step-by-Step Guide: Making the Perfect Zucchini Fritters

Let’s dive in—you’ll be savoring hot, cheesy fritters before you know it!

Grate and prep the zucchini. After grating, sprinkle lightly with salt and let sit for 10 minutes. This draws out the excess liquid (essential for crispy fritters!).
Squeeze out the moisture. Wrap the zucchini in a clean kitchen towel and give it a solid squeeze. You might be surprised how much water comes out!
Mix it all up. In a big bowl, combine grated zucchini, crumbled feta, egg, flour, chopped herbs, and onion. Season with a pinch of salt and plenty of black pepper. Mix until you have a thick, slightly sticky batter.
Fry to perfection. Heat olive oil in a large nonstick skillet over medium-high. Scoop a heaped tablespoon of batter, shape into a patty, and gently drop it into the hot oil.
Cook until golden. Fry each fritter for 2–3 minutes per side, until deeply golden and crisp. Don’t crowd the pan—work in batches if needed.
Drain and serve. Set the finished fritters on paper towels to absorb excess oil. Serve immediately with a dollop of yogurt or your favorite herby tzatziki.

Pro tip: I always sneak a tester fritter first (quality control, right?).

My Secret Tips and Tricks for Zucchini Fritter Success

After many (many!) weekends frying up batches of zucchini fritters, here’s what I’ve learned about nailing this crispy veggie snack every single time (cue the “fried zucchini” fans!):

Don’t rush the draining process. This is my number-one tip. Waterlogged zucchini equals soggy, sad fritters.
Mix gently. Over-mixing can make fritters tough. Just bring the ingredients together until combined.
Keep the oil hot—but not smoking. Too cool and the fritters absorb oil; too hot and they risk burning. Medium-high is your sweet spot.
Chill the batter if you have time. This step isn’t essential, but a chill in the fridge helps the mixture hold together even better.
Always taste-test. Feta can be salty, so always nibble a tester for seasoning before frying the whole batch.

If you’re new to easy vegetarian recipes or just looking to perfect your fried zucchini, these little bits of know-how go a long way!

Creative Variations and Ingredient Swaps

Love playing in your kitchen as much as I do? Try these spins on classic zucchini fritters (so many ways to make this crisp, cheesy treat your own!):

Go gluten-free: Swap the all-purpose flour for chickpea flour or your favorite gluten-free blend.
Add grated carrot or sweetcorn: A handful brings extra color and sweetness.
Switch up the cheese: Crumbled goat cheese or sharp cheddar are great if you’re out of feta.
Make it herby: Use basil, parsley, or even chives if dill or mint isn’t your thing.
Spice it up: Stir in a pinch of chili flakes or cumin for a flavorful kick.

The beauty of homemade zucchini fritters is how easily they adapt (and how good they taste with whatever’s in your fridge).

How to Serve and Store Your Zucchini Fritters

There’s no wrong way to devour these beauties, but here’s how I love to serve them:

Hot and fresh with tzatziki: A classic combo—the creamy, garlicky yogurt perfectly balances the crispy fritters.
Stacked in wraps or sandwiches: Tuck fritters into pita with greens and tomato for a veg-packed lunch.
On the side of a big salad: Makes any salad instantly heartier.

To store: Pop cooled zucchini fritters in an airtight container. They’ll keep refrigerated for 2–3 days (just reheat in a skillet to revive that crispness). Extras can also be frozen—layer between parchment, freeze flat, then reheat from frozen in the oven.

FAQs: Your Top Questions About Zucchini Fritters Answered

Can I bake zucchini fritters instead of frying?
Absolutely! Arrange fritters on a lined baking sheet, brush with olive oil, and bake at 200°C (400°F) for about 20 minutes, flipping once. You’ll get a slightly lighter crunch, but still all the delicious flavor of this easy vegetarian recipe.

Why are my fritters soggy?
Too much moisture in your zucchini is usually the culprit. Make sure you really squeeze out the liquid—use paper towels or cheesecloth for best results.

Can I make these in advance?
Definitely! The batter can be prepped a few hours ahead and kept covered in the fridge until you’re ready to fry.

Which dip goes best with zucchini fritters?
My favorites are thick Greek yogurt, classic tzatziki, or even a spicy harissa mayo. (They all play so well with the feta and fresh herbs.)

Can I use yellow squash instead of zucchini?
You sure can! The results are nearly identical—just as golden, crispy, and delicious.

Honestly, these zucchini fritters are more than just a recipe—they’re a warm, irresistibly tasty reminder of summer, family, and the pure magic of making something extraordinary out of simple, fresh veggies. If you try them, let me know how they turn out (or what fun ingredient swaps you make)! Happy frying!

Print Pin