These zucchini fritters are a perfect summer dish, brightened with salty feta and fresh mint for a Mediterranean touch. Serve them as an appetizer, a side, or a light main, and pair with a cooling yogurt or tzatziki-style sauce for dipping.
Easy Zucchini Fritters Recipe
If your garden is overflowing with zucchini, these fritters are an ideal way to use them. Unlike many classic fritters, this version leans into Greek and Mediterranean flavors: crumbled feta, fresh mint, and a hint of cumin create a bright, savory bite. They work well alongside grilled meats and vegetables or as part of a mezze spread; a homemade tzatziki or yogurt-dill sauce is a simple, delicious accompaniment.
Why These Zucchini Fritters Are a Favorite
Every summer I make these zucchini fritters repeatedly. The recipe comes from Lisa Leake’s book 100 Days of Real Food on a Budget, which focuses on simple, whole-food recipes that are budget-friendly. These fritters are economical — roughly one to two dollars per serving — and even less if you grow your own zucchini and mint.
- Perfect for zucchini season: A reliable, tasty way to use summer zucchini.
- Crispy without deep frying: Pan-frying in a small amount of oil produces golden, crisp fritters.
- Big Mediterranean flavor: Feta, mint, and cumin give bold flavor; a dipping sauce is optional.
- Versatile serving options: Serve as an appetizer, a side, or top with a fresh tomato salad for a main course.
Ingredients You’ll Need
Below are the primary ingredients and notes about each. Exact measurements are in the recipe card further down.
- Zucchini: Medium zucchini are ideal — mild flavor and small seeds.
- Eggs: Bind the mixture when combined with flour.
- Feta cheese: Adds salty, tangy richness.
- Yellow onion: Provides savory depth; dice finely.
- Fresh mint: Brightens the fritters; basil, dill, or parsley can be substituted.
- Seasonings: Ground cumin, kosher salt, and black pepper.
- Whole wheat flour: Works well; use a gluten-free flour blend if needed.
- Extra-virgin olive oil: For pan-frying until golden and crisp.
How to Make Zucchini Fritters
The full step-by-step recipe is below, but here’s a quick overview of the technique that ensures crispy, cooked-through fritters.
- Shred the zucchini: Use the large holes of a box grater or a shredding disk on a food processor.
- Remove the moisture: Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible — this is the key to crisp fritters.
- Mix the batter: Combine the squeezed zucchini with eggs, crumbled feta, diced onion, chopped mint, cumin, salt, and pepper. Stir in the flour until 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 batter per fritter and gently flatten each with the back of the measuring cup.
- Flip and finish: Cook 3–5 minutes per side, until each fritter is golden brown and cooked through. Cook in batches, adding more oil as needed.
Zucchini Fritters With Feta and Mint
Ingredients
- 3 medium zucchini (about 1½ pounds)
- 2 large eggs, whisked
- ½ cup crumbled feta cheese
- ¼ cup diced yellow onion
- ⅓ cup fresh mint leaves, chopped
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Ground black pepper, to taste
- 1 cup whole wheat flour (or gluten-free cup-for-cup blend)
- 4 teaspoons extra-virgin olive oil (for cooking)
Instructions
- Shred the zucchini using the largest holes on a cheese grater or a food processor shredding disk.
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
- Transfer the squeezed zucchini to a large bowl. Add the whisked eggs, crumbled feta, chopped mint, diced onion, cumin, salt, and pepper. Stir to combine.
- Stir in the whole wheat flour until the mixture holds together and is evenly combined.
- Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-low heat.
- Using a ¼-cup measure, scoop portions of the zucchini mixture into the skillet, working in batches so fritters have space. Gently flatten each portion with the back of the measuring cup.
- Cook 3 to 5 minutes per side, until fritters are golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.
Nutrition (per serving)
Serving: 2 fritters • Calories: 129 kcal • Carbs: 13 g • Protein: 5.5 g • Fat: 6 g • Fiber: 3 g • Sodium: 195.5 mg
Tips from Gina’s Test Kitchen
- Don’t skip squeezing the zucchini: Removing excess water is essential for crisp fritters. Squeeze until the zucchini feels almost dry.
- Use medium-low heat: Cooking too hot will brown the outside before the centers cook. Lower heat ensures even cooking.
- Flatten the fritters: Pressing them lightly with the bottom of a measuring cup helps the center cook through and creates an even shape.
- Cook in batches: Avoid crowding the skillet to prevent steaming; give each fritter room to crisp.
Serving Suggestions
If serving these fritters as a side, they pair beautifully with Mediterranean-inspired mains and salads. Try them with grilled turkey or chicken meatballs, a marinated chicken kebab salad, feta-brined chicken bowls, or a fresh Greek chickpea salad. They also work well on a mezze platter alongside olives, roasted peppers, and a cooling yogurt dip.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked fritters in a single layer on a sheet tray, then transfer to a freezer-safe bag for up to 2 months.
- To reheat: Warm in a skillet, air fryer, or a 375°F oven until heated through and crisp. The microwave will heat them but will make them soft rather than crispy.
More Zucchini Recipes You’ll Love
Explore other ways to enjoy zucchini: try simple roasted or parmesan zucchini, zucchini lasagna for a low-carb twist, chocolate zucchini bread for a sweet use, savory zucchini “meatballs,” or a classic zucchini bread.
- Parmesan Zucchini
- Zucchini Lasagna
- Chocolate Zucchini Bread
- Zucchini “Meatballs”
- Zucchini Bread