Zucchini and Feta Fritters

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Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

These fritters would pair perfectly with anything you grill such as steaks, chicken or fish along with some homemade Tzatziki sauce, for dipping.

Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

Made with whole wheat flour or gluten-free flour mix, these healthy zucchini fritters are cooked in a skillet with a little olive oil until golden.

This recipe is from Lisa Leake’s new cookbook 100 Days of Real Food on a Budget (affil link). Her book is filled with simple tips and recipes to help cut out processed food without breaking the bank. She also includes a Supermarket Comparison Chart comparing grocery prices from store to store, and ways to lower your grocery bills.

These fritters if when using pantry staples like flour, eggs and onions cost about $1.66 per serving, according to her cookbook.

Tips and Variations:

  • You can use fresh dill in place of mint.
  • Be sure to squeeze all the liquid from the zucchini.
  • Flatten the batter in the skillet with the back of a measuring cup to be sure the center cooks through.
  • These are best served hot.

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Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.
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4.5 from 36 votes
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Zucchini and Feta Fritters

129 Cals 5.5 Protein 13 Carbs 6 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Side Dish
CUISINE: Mediterranean
Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.


  • 3 medium zucchini, about 1½ pounds
  • 2 large eggs, whisked
  • ½ cup crumbled feta cheese
  • ¼ cup diced yellow onion
  • cup fresh mint leaves, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Ground black pepper
  • 1 cup whole wheat flour, use cup4cup for gluten-free
  • 4 teaspoons extra virgin olive oil


  • Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
  • Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
  • Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
  • Stir in the flour.
  • In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
  • Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
  • Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
  • Repeat to make the rest of the fritters.


Serving: 2fritters, Calories: 129kcal, Carbohydrates: 13g, Protein: 5.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 195.5mg, Fiber: 3g, Sugar: 2.5g
WW Points Plus: 3
Keywords: gluten free zucchini and feta fritters, Zucchini and Feta Fritters, zucchini feta fritters, zucchini feta fritters recipe, zucchini fritters

Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

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  1. These were so easy and delicious. I was able to freeze them and take them out as I needed to make them.

  2. What should the texture be? they seem uncooked even after 3x longer than recommended. Super crispy on the outside but batter like on inside. I used GF flour. I made them very very thin, and they still turned out mushy inside. 

  3. Hi. These were absolutely delicious. I had to omit the onions became my husband can’t eat them. I instead grated 3 cloves of garlic, added a little salt and some baking powder. The turned out very light and fluffy. I didn’t over mix them. It was like the texture of zucchini muffins batter. Fried them with vegetable and grape seed oil.

  4. Oh my word…..these are delicious and very easy   .  They freeze well also. For a change up I tried garlic instead of onion and just as delicious! 

  5. Could you put these in the oven?

  6. Can these be baked in an air fryer instead? If so, what would you recommend? 
    They look amazing!!!

  7. This was OK, but I wouldn’t make it again. It was really bland. 

  8. Whoops. Def did not get enough water out. Also used rye flour which just made for a wet mess. Sorta saved it by finishing it in the over….still gloopy but Ill figure something out. I may actually try to dry the zucchini out in the over before I try this again. 

  9. I like the recipes very easy and healthy

  10. Can I freeze a batch of cooked fritters? If yes, how long would they last in the freezer?

    Thank you! 🙂

  11. These are incredible! I’m used to making the zucchini meatballs, which my husband loves, but yesterday I tried this instead and he said that now he has a new favorite zucchini recipe! I follow the recipe, but I added Kalamata olives to the batter and it really brought the flavor. I think this would probably freeze very well too

  12. These were awesome! My picky husband said “i think i would’ve even liked these as a kid!”

  13. These were good, but I didn’t love. The flavours were there but not the texture, so maybe that’s on me. I substituted the mint for parsley since I saw recommendations in the reviews, and I also added a few more spices like chilly powder and this elote seasoning. It made about 14 fritters.

  14. This was a great appetizer before serving the Skinnytaste Greek Mac and Cheese.

  15. this was awesome! I did decrease the flour and substituted with Italian Bread crumbs…. Delish!!

  16. I used leftover ingredients from meals I prepared last week for an absolutely delicious and last minute/quick side dish! It ended up being the star of the show. Thanks for another great recipe! 

  17. My husband and I liked these but I must have done something wrong. I did halve the recipes since there are only of us. The batter was extremely thick, and when I measured the 1/4 cup in the skillet we ended up with only 4 fritters instead of 8. Maybe I squeezed out too much water from the zucchini(?) If anyone has any suggestions I’d appreciate reading them.

    Next time, and there will be one, I will add more seasonings – maybe a little cayenne pepper or Cajun seasoning.

  18. I have saved recipes but can’t find where they go!

    How do I retrieve them?


  19. Really good and easy.  Nice Greek flare to them, would be good with tzatziki!  Great for breakfast, lunch and dinner

  20. Another winner! I did substitute the mint for chives and parsley because that’s what I had on hand. My husband absolutely loved these. 

  21. These are delicious I didn’t make the sauce to go with them, just had them with the Greek salad for my lunches last week, but if salt and cracked pepper on top was great.  I will make these again, would like a version without flour to reduce carbs though not sure what to exchange it with. 

  22. Loved these. Used dill because it’s my fav. Also, used the leftover zucchini from the veggie lasagna zucchini boats. Yummo.

  23. Just made these and tried the sour cream with applesauce suggestion from RH above – weirdly good! Thank you for suggesting that because these needing something on top and that did it!

  24. I feel like an outlier on this one – I didn’t rate these fritters at all. They’re a little too bland, all I could taste was the mint. After the first round of fritters, I tried to improve their flavour by upping the amount of fetta and add some spices but it’s like these things were utterly resistant to tasting half decent.

    If making these, I’d suggest pairing with a different sauce (probably something with a bit of kick) as I felt like tzatziki is a bit too much ‘more of the same’, flavour-wise, Also, make sure your batter is as thin as possible in the skillet or else they won’t cook through.

    • I totally agree with you! We have never tried a skinny taste recipe we didn’t like until now. They were super bland and I don’t think the middles were cooked fully. The mint and cumin combo didn’t work for me – maybe chive and parsley with garlic would be better. The crustless zucchini pie though was amazing! Next time I have zucchini to use up I will do that instead 

      • I am another outlier. We found them bland and didn’t like the texture. Served it with a basil yogurt sauce which helped some.

  25. Should I make the patties and freeze them uncooked, or cook all the way and freeze?
    P.S. I love your cookbooks and website. Thank you!!

  26. Have you ever tried these with eggplant instead of zucchini? 

  27. These fritters look absolutely amazing! Thank you so much for this recipe, I can’t wait to try it!

  28. Delicious! Used an ice cream scoop for measuring. Added a 0 point sauce that made all the difference. Fritter Sauce: 3T Fat-free Greek Yogurt, 1/2 tsp dill weed, 2 tsp capers, 1 tsp caper juice, 1 tsp lemon juice.

  29. I made these and they came out well. A sprinkle of feta makes it super yummy! These were also good as left-overs.

  30. These are delish and easy to make. I added the dill and we had them with tzatziki on the side. I followed the recipe exactly as written. Next time I would probably use less than 1/4 cup and flatten them out way more (like 3 in a pan instead of 4) to make them more fritter like and less cake like. Using the 1/4 cup yielded about 11 thicker consistency fritters. That’s just a personal preference though!

  31. These were so good. Like other commentors, I left out the mint. We ate them like latkes—with sour cream and applesauce. Sounds gross, but it’s delicious! Thank you for another great one. 

  32. made these tonight,,, delicious and easy

  33. Delicious!  I didn’t have feta so I substituted Parmesan cheese. I also used basil instead of mint. 

  34. Absolutely delicious!  Made them on the non-stick griddle with just a spritz of oil!  Froze the leftovers, can’t wait to pull them out and have more!  Definitely a go to recipe!  Thanks!

  35. Even my husband who doesn’t like zucchini and my 3 year old ate these. Yum.

  36. My whole family enjoyed these fritters, even my child with an aversion to green vegetables. 
    They are light and not greasy. 
    Great combination of flavors. 

  37. Loved this recipe. Zucchini are 50 cents a kilo in Greece and they fed five of us! So good with tzatziki! X

  38. Great flavour. Leftovers were even better. 

  39. So delicious! I highly recommend this recipe. 

  40. How do you feel about baking these instead of pan frying? 

  41. Just made these and they are a huge hit in my house. Super easy and delicious. 

  42. These were delicious! I didn’t have Feta so I used low-fat mozzarella, and they were wonderful! I also reheated them in my air fryer and they crisped up even better! Will definitely be making these again. Kudos, Gina!

  43. About how many cups of shredded zucchini does it take. I have some frozen. Thanks!

  44. These were good. I like mint, however I did not like it in this recipe. Next time I’ll do basil or leave herbs out altogether. 

  45. Want to make these but don’t know if the family will like. How Ds they reheated? Will the batter last in fridge?

  46. Hi Gina –
    Please forgive my impertinence but may I suggest something re: your site, not only your site but other food/cooking sites:
    A place to keep notes for “that” recipe.
    A site specific “Recipe Box”.
    You are one of the few cooking sites that I even bother with because I like your intelligence & your talent. I also have 2 of your cookbooks. Your recipes are excellent & bloody yummy!. Hard to say of others when they “try” to make their healthy food tasty falling far short of your creativity. It’s either you or Martha Stewart that I continually go to because I know that the recipes will be brilliant & beautiful.
    Also, is there any chance that you may be related to the 40ies Austrian film & theater actor Oscar Homolka?

    Thanks & regards.

  47. I made these for dinner last night, along with your homemade tzatziki sauce. They were so yummy! The sauce was awesome too! Great way to use up fresh zucchini, especially the ones that grow a little too large before harvesting them! Thanks for the recipe. I love so many of your recipes. Thanks for helping my household eat healthy!

  48. I made these tonight and loved them.. Didn’t have feta and so left out the cheese – still delicious. Thanks!

  49.  These were good. I like meant in general but did not particularly care for it in this recipe. I think I would use basil or leave it without an herb.

  50. Just finished making these and substituted mint for parsley. Parsley is subtle that it allows you to taste all the other ingredients. They they were a bit doughy in the middle so make sure to flatten them. Despite that, they were deliscious – I loved the flavours!!! 

  51. Is this a fat free feta in your points calculation, or regular feta?

  52. This looks fab. I was going to make them to bring to a party on Friday. Do you think I could make them at home and then re-warm them in the oven at the party?

  53. Any advice to make these dairy free?

  54. Thank you so much for a recipe that includes the weight for the zucchini. They vary so much in size, it is hard when only a quantity is given. That said, i must remember to make these again in the winter, when zucchini are in season in FL.

  55. Peggy, making these tonight using yellow zucchini and basil (not a mint fan in savory foods). Will let you all know how they turn out. I find, besides the skin color, there is no difference between yellow and green zucchini.

  56. I would say zucchini or yellow squash would work the same in this recipe. Totally making this tonight
    for dinner. I have a glut of dill growing so I’ll be using that in place of mint. Yum!

  57. When do we add the mint?? 

  58. Would gold/yellow zucchini work in the recipe?  Can’t wait to try these!

  59. Can I replace the mint with anything else? Would it make a huge difference in taste if I leave it out? 

  60. I must say I have purchased too many cookbooks to count but I rate yours as the absolute best. I am loving your site, your cookbooks and your recipes.  I am tweaking your meal plans to fit my needs a little and they are perfect.  Thank you so much!!!

  61. Trying these tonight with the Greek Turkey Meatballs! About how many fritter does the recipe make?

  62. 4 cups of gluten free? That sounds like way too much?

  63. Can you use bisquick or regular flour in place of whole wheat?.

  64. Can I use almond flour?

  65. Gina, I haven’t been getting your daily emails for the past couple of weeks? Am not sure what has changed. Should I just subscribe again?

    • If you have a different email, try that and see if you get them.

    • Hi Mary,  I was having the same problem.  I checked my junk mailbox and my computer was throwing them in there where I would never see them!  If you haven’t changed your email address, check your junk email box.

  66. Would these work in the air fryer?