Zucchini and feta fritters are a great quick appetizer and like the carrot and feta fritters, they are easy to make. I love fritters, everyone likes them and they lend themselves to many variations. My grandmother often made them, from cauliflower, from tomato, and made fritters with eggplant peels that were amazing. If I have friends over for dinner, I prepare the fritter base in advance and, as soon as we start with the appetizers, I fry different types of fritters. Success is guaranteed, and making fritters allows me to use up small amounts of vegetables that would otherwise be forgotten.
When I publish fritter video recipes, many of you ask me if they can be baked or air-fried, my answer is always yes, even though (I know it may sound strange) the glycemic index is lower in fried fritters than in baked ones.
To please you, below you’ll find a list of vegetable patties recipes made with fritter batter. Let me know if you find them useful, in the meantime, let’s make zucchini and feta fritters.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 557.38 (Kcal)
- Carbohydrates 25.11 (g) of which sugars 1.43 (g)
- Proteins 13.57 (g)
- Fat 46.42 (g) of which saturated 8.57 (g)of which unsaturated 35.05 (g)
- Fibers 2.44 (g)
- Sodium 626.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 18 Zucchini Fritters
- 3 zucchini (medium (1 lb))
- 2 fresh scallions
- 1 bunch herbs (parsley, basil, mint)
- 2 eggs
- 3.5 oz feta
- 3.5 oz all-purpose flour
- Half teaspoon instant yeast for savory preparations
- 3 pinches salt
- sunflower oil (to fry the fritters)
What You Need
- 1 Grater with large holes
- 1 Colander
- 1 Tea towel clean
- 1 Bowl
- 1 Knife
- 1 Frying pan
Procedure
Wash and trim the zucchini, grate them with the grater, and distribute them in the colander. Salt them, mix, and let them rest for 30 minutes, so they release their water.
In the meantime, peel and chop the scallions. Wash and chop the herbs, placing everything in the bowl.
After the zucchini’s resting time, distribute them in the tea towel and use it to squeeze them well. Alternatively, you can squeeze the zucchini with your hands. Add them to the scallions and mix.
Crack the eggs over the zucchini, add the crumbled feta with your hands, the flour, and the yeast. Mix the mixture well. Do not add salt, the zucchini will have absorbed some of the salt and the feta is already salty.
Heat the oil in the frying pan, dip the two spoons in the oil that you’ll use to scoop the fritter mixture. This way it will slide off well and not stick to the spoon. Drop a nice spoonful of batter into the oil and continue until there’s space in the pan. Without overlapping the fritters and trying to keep the oil temperature steady around 355°F. Turn the fritters as soon as they start to brown and fry them without letting them darken too much. Place them on a serving plate and continue until you finish the zucchini and feta fritter batter. Serve them hot, although they’re also excellent warm.
Tips for Zucchini and Feta Fritters
The idea for this recipe is taken from the beautiful Turkish recipe book, Istanbul.
Zucchini Fritters Without Cheese
If you can’t eat cheese or lactose, you can replace the feta cheese with 2 tablespoons of nutritional yeast flakes.
