Greek Zucchini Fritters

These crispy, cheesy Greek Zucchini Fritters are infused with the warmth of paprika and the salty tang of feta cheese, perfectly blending the freshness of zucchini and the savory flavors of the Mediterranean.

Ready Time

45 mins

Yields

10 servings

Ingredients

1 large onion, finely chopped
2 large zucchinis, grated
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup olive oil

Instructions

In a large bowl, combine the chopped onion, grated zucchinis, flour, paprika, salt, black pepper, and garlic powder.

Mix well until all the ingredients are fully incorporated.

In a separate bowl, whisk the eggs and set aside.

Add the crumbled feta cheese and grated Parmesan cheese to the bowl with the zucchini mixture.

Mix until the cheese is evenly distributed.

Pour in the whisked eggs and mix until a thick batter forms.

Be careful not to overmix.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Using a tablespoon, scoop the zucchini batter into the skillet, making sure not to overcrowd it.

Flatten the batter slightly with a spatula.

Cook the fritters for 3-4 minutes on each side, until they’re golden brown and crispy.

Repeat with the remaining batter.

Serve the Greek Zucchini Fritters hot and enjoy!

Notes

Use up those summer zucchinis and onions in this delicious Greek-inspired snack! Don’t over-squeeze the grated zucchinis, as they’ll release too much moisture and make the fritters soggy. A gentle squeeze will do.

Make sure to mix the egg mixture properly, but avoid overmixing, which can lead to dense fritters.

If using a cast-iron skillet, reduce heat to medium as it retains heat well. Don’t overcrowd the skillet; cook in batches if necessary, to ensure even cooking.

These fritters freeze well, so store any leftovers in an airtight container and reheat in the oven at 375°F (190°C) for about 10-12 minutes.