Zucchini And Feta Fritters Recipe

This Oven Baked Zucchini And Feta Fritters are simple to make and very addictive.

This recipe includes 2 favorite ingredients of my mine, zucchini and feta cheese.

There are a lot of zucchini fritters recipe on the web but I’m sharing my favorite one is a good idea.

Ingredients Required To Make Zucchini And Feta Cheese Fritters:

Zucchini
Salt and pepper
Garlic
Olive Oil
Baking Powder
Dill
Eggs
Feta Cheese
Breadcrumbs

If you are making yogurt dipping sauce, you’ll need:

Yogurt
Salt
Dill
Garlic

No deep work needed and not a lot of messy prep work.

You can also use a food processor to grate Zucchini. I grew up by eating zucchini and potato fritters and also sorts of fried foods.

These are moist on inside and lightly crunchy on outside and not greasy at all.

How To Make This Zucchini And Feta Fritters

Place grated zucchini in a mesh strainer over a bowl, sprinkle with salt and stir to evenly distribute it. Let zucchini sit for 20 minutes, so they can release liquid, reason for that is salt has ability to draw water out of zucchini. This way fritters are crunchier and not mushy.
After 20 minutes squeeze out as much liquid out of zucchini as you can.
Preheat the oven to 350 F, line a baking sheet with parchment paper.
Combine zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs in a bowl.
Shape for about 2 tbsp patties and place them on the baking sheet, and leave some space in between.
Bake at 350 F until golden for 20 to 30 minutes.

Make piping sauce by combining all ingredients in a small bowl.

I’ll serve these Greek style zucchini fritters with garlic yogurt dill sauce, this sauce I’ll serve with grilled or fried zucchini.

You can make or tzatziki, it’ll work great. Addition of it makes the perfect Mediterranean inspired meal. This flavor pairs well with the zucchini.

Feta Cheese adds perfect saltiness to these cakes and helps in retain moisture inside.

What’s important to make perfect healthy oven baked zucchini and feta cakes it to drain liquid from zucchini very well.

You can add salt to the grated zucchini and let them sit for about 20 minutes.

Then squeeze as much as you can drain the liquid. This is one of the most important steps for this recipe.

No Flour (breadcrumbs) Zucchini Fritters:

I’d made these feta and courgette fritters quite a few times and I’d to substitute the flour (breadcrumbs) with either crushed pork rinds or almond flour, both these ingredients are worked great, producing gluten free zucchini and feta fritters.

Flourless zucchini fritters that I made with crushed pork rinds were more moist than ones made with the almond flour. Baked zucchini fritters made with almond flour were slightly more dry and chewier but still tasted good.

You can substitute ¾ cup of breadcrumbs with ¾ cup of crushed pork rinds or ⅔ cups of almond flour. It’ll be the low-carb Zucchini fritters. And also gluten-free.

If you want to use almond meal, you got your paleo zucchini feta fritters.

FAQs

Can I add some corn to these baked zucchini and make them zucchini and corn fritters?

Yes, you can also add up to ½ cup of corn kernels. Baking time may be slightly longer about 5-7 minutes more.

Can I freeze these healthier zucchini and feta fritters?

Yes, you can freeze them in an air tight container for up to 3 months. When you are ready to serve, reheat it in the microwave or on the stove top.

Dill in zucchini and feta cakes?

I had used dill, because I love its freshness and it also pairs well Zucchini and yogurt dipping sauce. If you don’t like it then you can use chives, mint, parsley or just leave it out.