These Zucchini Fritters make a great appetizer or summer side dish! Serve these easy fritters with tzatziki sauce or sour cream.
If you’re looking for an easy summer appetizer, snack, side dish or light lunch, these zucchini fritters are it! They’re so versatile and pair well with everything.
About this recipe:
These fritters are made with fresh grated zucchini, feta cheese, fresh dill, green onions and garlic. They’re then shaped into ‘pancakes’ and fried on the stovetop in a little oil. Flavourful and so so good. The combination of the garlic and feta cheese in these fritters makes them SO flavourful! Serve with tzatziki sauce, sour cream or Greek yogurt.
A perfect side dish or appetizer.
If you’re looking for an easy and fabulous side dish to your summer barbecue, these Zucchini Fritters are so delicious! They’re also great for potlucks, picnics or as a light lunch.
Zucchini Fritters Recipe Tips:
- ZUCCHINI: Use fresh zucchini, about 3 medium sized ones (you want about 4 cups shredded). If you use a really large zucchini, cut it down the middle and remove much of the pithy centre first.
- FETA CHEESE: This recipe calls for feta cheese, but you can use any type of cheese that you like: shredded cheddar, parmesan cheese.
- FLOUR: You can use all purpose flour or any gluten-free flour works too.
- OIL: You can use vegetable oil or olive oil to fry these fritters.
- MAKE AHEAD: You can make these ahead of time, just keep in the oven at 200 degrees F for up to an hour before serving. Or you can make them up to a day or so ahead of time, store in the fridge, then when you’re ready to serve, pop them in the oven at 200 degrees F for about 20 minutes to warm them up.
- FREEZING: I don’t recommend freezing these as they do get a bit soggy.
These Zucchini Fritters make a great appetizer or summer side dish! Serve these easy fritters with tzatziki sauce.
- Author: Jo-Anna Rooney
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 fritters 1x
- Category: Appetizer
- Method: Stovetop
- Preheat your oven to 200 degrees F.
- Grate the zucchini. I just use a regular cheese grater (you can also use a food processor).
- Place a large colander in your sink, add the grated zucchini and the salt. Toss well, and set let the zucchini mixture rest for about 15 minutes to allow some juices to drip out.
- After this time, squeeze as much liquid out of the zucchini as possible using your hands. I like to press down in the colander to press out excess moisture.
- Then spread the zucchini out onto a clean tea towel, and squeeze again. The zucchini should be as dry as possible so your fritters aren’t mushy.
- In a separate large bowl combine the feta cheese, onions, dill and garlic.
- Stir in the zucchini and the eggs, and mix well.
- Add the flour, corn starch and baking powder and mix well again.
- Cooking Option 1: You can cook these fritters with oil in a large fry pan, over medium-high heat. Heat up about 1/4 cup vegetable oil in the skillet. Then drop about 1 heaping tbsp of the batter into the oil. Cook, turning once, until they are golden brown, about 5 minutes. Drain on paper towel. Place the cooked fritters in your oven to keep them warm until they are ready to serve.
- Cooking Option 2: You can cook these without oil on a pancake griddle. You may want to give the top of the griddle a light rub with oil so they don’t stick. Drop a heaping tablespoon of the batter onto the griddle, and cook them as you would pancakes: turning once, until they are golden brown. Place the cooked fritters in your oven to keep them warm until they are ready to serve.
Keywords: zucchini fritters
Cakes, loaves, side dishes and more.