Greek Fritters with Zucchini and Feta

Zucchini Fritters with Feta, Mint and Chili

  • Author: Isabelle Boucher (
  • Yield: 4 1x


Inspired by a classic Greek recipe, these golden-brown fritters are a delicious way to deal with an overabundance of zucchini. Serve them as an appetizer or as a meat-free main dish for a summer dinner party.



  • 3 medium zucchini, coarsely grated (around 3 cups)
  • 1 tsp salt
  • 1 cup sweet peas (fresh or frozen)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onion
  • 1 red hot chili pepper, seeded and finely minced
  • 1 clove garlic, finely minced
  • 2 tbsp finely chopped fresh mint
  • 1 tbsp finely chopped fresh basil
  • Freshly ground black pepper
  • 2 eggs
  • 1/2 cup all purpose flour
  • Canola oil (for frying)

Dipping Sauce

  • 1/2 cup sour cream or plain yogurt
  • 1 tbsp smoked paprika


  1. Toss zucchini and 1/2 teaspoon salt in a large mesh colander. Let stand for 10 minutes, then squeeze to remove as much liquid as possible.
  2. In a large mixing bowl, combine the grated zucchini with remaining ingredients (except for canola oil), and stir to combine into a thick batter. If the batter looks runny, add some more flour, a couple of tablespoons at a time, until it reaches the consistency of a thick muffin batter.
  3. In a large skillet set over medium heat, heat 2 tbsp canola oil. Drop generous spoonfuls of batter (~2 tbsp each) into the hot oil and gently flatten into thick patties. Fry until golden and crisp, about 5 minutes per side. Transfer the cooked fritters to a plate lined with paper towel to drain. Repeat this process with the remaining batter, adding more oil to the pan as needed. Serve hot or at room temperature.
  4. To make dipping sauce, stir together sour cream (or yogurt) with smoked paprika until combined. Spoon into a pretty dish and serve alongside the fritters.