Crispy Zucchini Feta Fritters

Crisp zucchini fritters with salty feta pockets. The drier the zucchini, the less flour you need to keep the centers tender.

Why you’ll love this recipe

• Crisp zucchini fritters with salty feta pockets.
• The drier the zucchini, the less flour you need to keep the centers tender.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 2 zucchini, medium grated
• 1/3 cup feta, crumbled
• 1 eggs, beaten
• 1/3 cup flour
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Squeeze grated zucchini firmly in a clean towel until quite dry.

2. 02

   Mix with feta, egg and flour

   Mix with feta, egg and flour. Form 6 small flat patties.

3. 03

   Heat half the oil in a nonstick skillet over medium

   Heat half the oil in a nonstick skillet over medium. Cook half the fritters 3–4 minutes per side until golden and 160°F in the center.

4. 04

   Repeat with remaining oil and fritters; serve immediately

   Repeat with remaining oil and fritters; serve immediately.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

The drier the zucchini, the less flour you need to keep the centers tender.

Make it your own

Use grated carrot in place of half the zucchini.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.