Greek Zucchini and Feta Fritters

Course Appetizer
Cuisine Greek
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Adore Foods


  • 3 medium sized zucchini peeled
  • 1 1 ⁄2 teaspoon salt
  • 1 ⁄2 cup all purpose flour
  • 1 ⁄2 teaspoon baking powder
  • 1 ⁄2 teaspoon pepper
  • 2 teaspons lemon zest
  • 1 teaspoon dried/ fresh oregano
  • 2 large eggs whisked
  • 1/2 cup crumbled feta cheese
  • olive oil


  1. Peel zucchini and coarsely shred them using a food processor. In a large colander, toss with 1 teaspoon salt. Let stand 15 minutes, wring out, and roll into a paper towel to remove excess moisture.
  2. In a large bowl, combine flour, baking powder, remaining salt, pepper, zest, and oregano, and whisk to combine. Stir in eggs, whisking until smooth. Stir in zucchini and feta.
  3. Heat a large skillet over medium-high heat and add oil to cover bottom of pan. Using a 1⁄4-cup measure, carefully drop batter into oil. Cook 2 to 3 minutes per side, until golden-brown and firm when pressed. If not serving immediately, transfer to a baking sheet lined with paper towels and keep warm in a 250F oven.

Recipe Notes

This recipe is adapted from Real Food Magazine, Summer 2014 Issue