feta and zucchini fritters


very easy zucchini and feta fritters

This is a recipe that celebrates my love affair with Zucchini, and yes I have love relationships with certain food. Its one of the most versatile vegetables, a perfect carrier for flavour and can be eaten raw and cooked.

These are so easy to make and are a wonderful addition to a picnic and brunch or if made nice and small, are the perfect canape base onto which you can top a variety of things.

I love them cold the next day too.

For this recipe I used the Mediterranean Delicacies Danish Feta which is soft and extra creamy.  They gave them a lovely rich and soft texture.


feta and zucchini fritters

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes


  • 4 courgette / zucchini grated and then squeezed (about 1 full cup)
  • 50gms of Mediterranean Delicacies Feta
  • 1 egg lightly beaten
  • thyme, mint, parsley (about 2 teaspoons of each chopped)
  • 1 clove of garlic crushed
  • 2 Tbs of flour
  • 4 small spring onions finely chopped
  • 1/2 cup of crumbs (I like to use Panko Asian crumbs because they are crispier)
  • salt and pepper
  • oil for frying
  • tzatziki for dipping
  • lemon wedges to serve


  1. Grate the zucchini and then place in a tea towel and ring out all the liquid, you want these to be as dry as possible.
  2. Put in a bowl and add the flour and coat the zucchini.
  3. Add all the other ingredients and mix to combine.
  4. Heat the oil in a non stick frying pan and fry dollops of the mixture, turning when golden brown on the one side.
  5. Drain on paper towel and serve with fresh lemon wedges and Tzatziki.


  • Serving Size: Serves 2 as a starter or 4 as a snack

Reminding me of Greece and summer, this recipe is going to be made over and over again.

zucchini and feta fritters crunchy and soft with a lovely saltiness

  PS: I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.


Similar Posts


  1. If you don’t provide an option for a printer-friendly version, the blog is less than usefull 🙁
    (Or did I miss the button?)

  2. Hi Clea, a friend bought these at and Asian supermarket in Ottery, but you can find dried breadcrumbs in most Asian stores. They may are not called Panko as such, but just breadcrumbs (but are Panko).

  3. Can’t wait to make these with GF flour, and use as a base for other apps! (Wish you had a “print” button, though . . . )

    Looking forward to trying more of your recipes!

  4. Enjoy Joanne and let me know how they turn out. I am figuring out the print option for my site. Didn’t actually know there wasn’t one.

  5. Hi CyberAnonymous, I am working on sorting the printing for my site. I have gifted around 350 recipes on this site, developed and created over the last 2 years for everyone who is interested to enjoy, share, use totally free of cahrge. I hardly think that my site is less than usefull.

  6. These sound delicious! Do you have the nutritional value of these, or even the Weight Watchers popints for these?

  7. Hi Nancy I’m afraid I don’t. Perhaps just add the point from the individual items and then divide by the number you make.

  8. Hi

    I live in Lima, Peru and the feta i get here does not measure up. Do you have any ideas on alternatives. Thanks

  9. Thanks Sam. Will let you know what the results were. I find this website so helpful as i am a “home cook” but recently my husband has accepted a job that requires me to deal with cocktails, luncheons, etc. I have always been afraid of the canape idea and though that i am just to clumsy to even consider making some of these delicious fragile goods but if you have no choice then it is swim or drown time. There are some fine catering companies in this country but my husband being muslim it is difficult to utilise them.

  10. Hi Natalie, you need not be afraid of food or canapes and just go forth and try and try again. I quite like things to be simply and rustic with an emphasis on good flavour and texture combinations. So when in doubt rather do something terribly simple that tastes good than something that looks impressive but doesn’t. It is important to make mistakes as this is the only way to really learn and find out what you really like. Feel free to ask me any questioner along the way.
    Sam 🙂

  11. HI Jessica, I’m sure you could in a very hot oven, but you might lose some of the crunchy outer crust. Perhaps grease the baking tray with olive oil firs, heat it in the oven and then bake. let me know if you give it a go.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star