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Oven Baked Zucchini And Feta Fritters – light, simple to make and very addictive.
Today’s recipe for oven baked zucchini and feta fritters features two of my favorite ingredients – zucchini and feta cheese.
These are a lot of recipes for zucchini fritters on the web, but I thought that sharing my favorite one is a good idea.
Ingredients you need to make zucchini and feta cheese fritters:
- zucchini
- salt and pepper
- garlic
- olive oil
- baking powder
- dill (optional)
- eggs
- feta cheese
- breadcrumbs
If you are making the yogurt dipping sauce, you’ll need:
- yogurt
- salt
- dill
- garlic
No deep frying and not a lot of messy prep work. You can use a food processor to grate the zucchini. I just used my old box grater.
I grew up eating zucchini and potato fritters and all sorts of fried foods.
I also love these Classic Potato Pancakes, which are so easy to make and with just a few ingredients and great for the whole family.
Lately I’ve been a fan of baked foods as well.
Make sure you check out this healthier zucchini pizza and this chili lime zucchini chips, they are perfect for zucchini lovers!
Just that my waistline feels better, if I don’t consume a lot of fried foods.
There are moist on the inside, lightly crunchy on the outside and not greasy at all.
How to make zucchini and feta fritters?
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Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid. The reason for that is that salt has the ability to draw water out of the zucchini. This way the fritters are crunchier and not mushy.
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After 20 minutes squeeze out as much liquid out of the zucchini as you can.
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Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
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In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.
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Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.
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Bake at 350 F until golden – for 20-30 minutes.
I served these Greek style zucchini fritters with garlic yogurt dill sauce, the sauce I normally serve with grilled or fried zucchini.
You can make or buy tzatziki, it will work great. Its addition makes the perfect Mediterranean inspired meal. Its flavor pairs well with zucchini.
Feta cheese adds the perfect saltines to these cakes and also helps retain moisture on the inside.
What is important to make the perfect healthy oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well. Please look at the instructions.
You add salt to the grated zucchini and let them sit for 20 minutes.
Then you squeeze as much as you can and drain the liquid. This is one of the most important steps in the recipe.
Since this zucchini feta fritters recipe was posted more than 2 years ago, I’ve been getting great feedback, but also some questions about substitutions.
Since then, I’ve started following low-carb, Keto lifestyle.
No flour (breadcrumbs) zucchini fritters:
I’ve made these feta and courgette fritters quite a few times and I had to substitute the flour (breadcrumbs) with either pork rinds (crushed) or almond flour. Both ingredients worked great, producing gluten-free zucchini and feta fritters.
The flourless zucchini fritters that I made with crushed pork rinds were more moist than the ones made with almond flour. The baked zucchini fritters made with almond flour were slightly dryer and chewier, but still tasted good.
Feel free to substitute the 3/4 cup of breadcrumbs with 3/4 cup crushed pork rinds or 2/3 cups of almond flour. This is how you make low-carb zucchini fritters.
They will also be gluten-free.
If you choose to use almond meal, you got your Paleo zucchini feta fritters.
Another question is if you can add some corn to these baked zucchini fritters and make them zucchini and corn fritters.
Yes, you can add up to 1/2 cup of corn kernels. Baking time may be slightly longer – 5-7 minutes more.
Can you freeze these healthier zucchini and feta fritters?
Yes you can freeze them in an air-tight container for up to 3 months. When ready to serve, reheat in the microwave or on the stove top.
Dill in zucchini and feta cakes
While most of you like dill, I’ve had some people ask if it is ok to omit the dill and use something else instead.
I used dill because I love its freshness and it also pairs well with the zucchini and yogurt dipping sauce. If you or your family are not fans of dill, feel free to use chives, mint, parsley or just leave it out.
The whipped feta from this post will pair great with these fritters.
Can you make this recipe without eggs?
Yes, you can make these zucchini and feta fritters with flax eggs. To make one flax egg, you mix together 1 tablespoon of flax meal and 3 tablespoons of water for each egg in the recipe.
OVEN BAKED ZUCCHINI AND FETA FRITTERS
Video
Ingredients
FOR THE ZUCCHINI CAKES:
- 2 medium zucchini, , trimmed, peeled and grated
- 1 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove, , pressed
- 1 tbsp olive oil
- 1 tsp baking powder
- 2 tbsp chopped dill, (fresh or frozen)
- 2 large eggs
- 1 cup crumbled feta cheese
- 3/4 cup breadcrumbs, (I used Panko)
FOR THE YOGURT SAUCE:
- 1 cup Greek yogurt
- 1/2 small garlic clove, , pressed
- salt to taste
- 1-2 tsp chopped dill
Instructions
FOR THE ZUCCHINI CAKES:
- Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.
- After 20 minutes squeeze out as much liquid out of the zucchini as you can.
- Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
- In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.
- Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.
- Bake at 350 F until golden – for 20-30 minutes.
FOR THE SAUCE:
- Combine all ingredients in a bowl and serve with zucchini cakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Instead of breadcrumbs, do you think that quick or regular oats, quick-pulsed with a food chopper, would work?
I think oats will work. Also flour can e substituted, but the texture will not be the same.
I have made these twice now. Taste delicious. Second time I added some chopped toasted walnuts
Perfect!
I have been making these since I found you for at least 3 years, they became a favorite of ours, each and every time we run out fast. I had left the dill out from the start, and had them as main with salads, as a snack or starter, sometimes we sprinkle some lemon juice on top, each and every time these remain a top 10 favorite of ours. I just realised today as I had to come for the recipe as we haven’t made them in a while, that I had never thanked you for this awesome recipe, thanks so much!!!!!
These were delicious! Â I will definitely make them again. Â