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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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I made this recipe tonight and it’s absolutely horrible. I should have known better. The mixture is way too wet and the quantity of salt too high. Love how all the comments are about the picture but nobody actually used the recipe.Â
Sorry you did not like the recipe. The comments are not all about the “picture”. Most of my readers love these fritters, but of course it is impossible to please everyone.
I don’t leave comments basically ever, but we made these today and OH MY GOSH. I can’t stop eating them. I wish we had company here for me to have impressed them with them! So good.
With only a tsp of salt, I’m not sure why the last commenter had an issue. Also, regarding it being too wet – maybe she didn’t dry the zucchini enough? I don’t know, but ours were PERFECT today.
Only thing I’d do differently next time is maybe flip them halfway through baking for even crispiness. Thank you for the incredible recipe! Excited to add this to my regular rotation!
Hi Amanda, Thank you for the nice comment! Glad the recipe worked for you. I focus on healthy recipes and these are my favorite fritters. Not sure what the other commenter did not like, the amount of salt is always optional and feta adds saltiness. These are more on the dryer side than the wet one for me. Again, thanks for the nice comment!
Thank you for the amazing post. such wonderful recipe. Thank you for sharing…
I’ve tried making these twice now and they didn’t turn out either time. The first time I followed the instructions to dry the shredded zucchini and it didn’t dry out. They were really wet and turned into a giant cookie type thing and I also found them very salty. Tonight I tried again but just squeezed the water out of the zucchini in a dishcloth and instead of the tsp of salt I put 1/4 tsp. They still turned out basically the same (slightly less salty but still too much). I’m following the version with almond flour, but it doesn’t sound like that should make them more wet…Â
Yes almond flour will definitely make them more wet, because it does not absorb liquid as regular flour. I suggest that you try another recipe to try since this one doesn’t work for you. Have a great day!
Wow these look so good! Â I think my kids might even like these. Â Great recipe!
Sounds yummy, I’m fine with all the ingredients but want to know do you really have to peel the zucchini?
Hi, it is personal preference, I like them peeled.
Can you use another kind of cheese in them like parm?
Yes, you can use parmesan.
Amazing—5 stars! I used half the feta to reduce cholesterol. 2 cloves of garlic, and substituted fresh basil and rosemary instead of dill. They are totally delicious!
Glad you liked them! Rosemary sounds perfect!
Can someone please tell me the measurement of 2 medium zucchini because I used 2 and it only made 7 fritters?Â
it is about 1.5 cups. I’m afraid your zucchini was too small. Going to add the measurement in the recipe, sorry about that!
very disappointing, small quantity and wet, Zucchini drained and pressed for over an hour,
basically a soggy mess
Mine never come out soggy, you can always add some flour to the mixture. Make sure you squeeze out the liquid from the feta, too.
Just made these so good! Added a bit of oregano and parsley. Someone made a comment they were salty. They should remember that some types of feta can be quite salty.
Wii definitely make these again