Feta and zucchini fritters
Delicious Feta and Zucchini Fritters! Made with eggs, self-raising flour, buttermilk, fresh zucchini, feta cheese, red onion, garlic, and thyme, these savory fritters are perfect for a light lunch or appetizer. Crispy on the outside, tender on the inside, and packed with flavor. Ready in minutes and a guaranteed crowd-pleaser. Try this easy-to-follow recipe today!
- 12 May 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Feta and zucchini fritters are a delicious and easy way to incorporate more vegetables into your diet. These fritters combine the fresh, mild flavor of zucchini with the tangy and creamy texture of feta cheese, enhanced by aromatic red onion, garlic, and thyme. Perfect as an appetizer, side dish, or even a light main course, these fritters are sure to become a favorite in your recipe repertoire.
Ingredients:
Instructions:
- Grate the zucchinis and place them in a large bowl. Sprinkle with a little salt, let sit for 10 minutes to draw out the moisture, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Finely chop the red onion.
- Mince the garlic cloves.
- Crumble the feta cheese.
- In a large mixing bowl, whisk together the eggs, self-raising flour, and buttermilk until smooth and free of lumps.
- Add the grated and drained zucchini, crumbled feta cheese, chopped red onion, fresh thyme, and minced garlic to the batter. Season with salt and pepper to taste. Mix until all ingredients are thoroughly combined.
- In a large frying pan, heat the olive oil over medium heat.
- Once the oil is hot, spoon about 2 tablespoons of the mixture per fritter into the frying pan, flattening them slightly with the back of the spoon.
- Cook each fritter for about 3-4 minutes on each side, or until golden brown and cooked through. Make sure not to overcrowd the pan; cook in batches if necessary.
- Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
- Serve warm with a dollop of yogurt or a squeeze of lemon juice, if desired.
Tips:
- Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth to prevent the fritters from becoming too soggy.
- Crumbled feta cheese works best in this recipe, but you can also use other types of cheese like goat cheese or ricotta for a different flavor profile.
- Make sure to use a nonstick skillet or a well-seasoned cast-iron pan to fry the fritters, ensuring they don’t stick and cook evenly.
- Adjust the seasoning to your taste preference. You can add a pinch of cayenne pepper for a little heat or some chopped fresh dill for a different herbaceous note.
- Serve the fritters with a dipping sauce like tzatziki, garlic aioli, or a simple yogurt and herb dip to enhance their flavors.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain their crispiness.
Now that you've mastered the art of making feta and zucchini fritters, you can enjoy this versatile dish in various ways. Whether you serve them as an appetizer, a side dish, or a light meal, these fritters are sure to impress with their delicious flavor and satisfying texture. Don't hesitate to experiment with different herbs and spices to make this recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.51g | 9% |
| Sugar 6g | 6% |
| Fat | |
| Fat 40g | 46% |
| Saturated 9g | 30% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 110mg | 19% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.50mg | 39% |
| Vitamin B3 1.32mg | 8% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.50mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.16mg | 17% |
| Iron, Fe 1.50mg | 14% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 580mg | 17% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.92mg | 17% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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