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Fresh from the Farmer's Market: Zucchini fritters with feta

Tuesday, September 13, 2011 Leave a Comment

A variation on a tasty theme: Zucchini fritters with feta.

This recipe comes to us from LiveWell Colorado - the same folks who put on the fun Viva Streets bike event this summer. It was created by Krista Roberts, President of the Slow Food Denver chapter.

  • 2½ cups coarsely grated zucchini (from about 3 medium)
  • 1 teaspoon salt, divided
  • 1 large egg
  • ½ cup (or more) flour
  • ½ cup crumbled feta cheese
  • ½ cup chopped green onions
  • ½ teaspoon cayenne pepper
  • Vegetable oil


  1. Toss zucchini and 1/2 teaspoon salt in colander, let stand 5 minutes. Press out excess liquid (or place in towel and wring out excess liquid);
  2. Place zucchini in dry bowl. Mix in egg, 1/2 cup flour, cheese, cayenne pepper and 1/2 teaspoon salt. Mix in onions. If batter is very wet, add more flour by spoonfuls.
  3. Heat 1-2 tablespoons vegetable oil in large skillet over medium heat, just so the oil covers the bottom of the pan.
  4. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, approx. 5 minutes per side, adding more oil as needed. Transfer to paper towels.
These fritters can be cooked one day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven for 12 minutes.
Makes about 18 patties