Greek Zucchini Fritters

Recipe from Halee Knicker


  • 1 Pound Grated Zucchini
  • 3 Whole Green Onions, Thinly Sliced
  • 1/4 Cup Dill, Finely Chopped
  • 1/4 Cup Mint, Finely Chopped
  • 1 Teaspoon Chili Flakes
  • 1 Pinch Salt and Pepper, To Taste
Cheese Mix
  • 1 Cup Feta Cheese, Crumbled
  • 1/4 Cup Parmesan Cheese, Grated
  • 3 Whole Eggs
  • 3/4 Cup All-Purpose Flour


  1. Wash and grate the zucchini (skins on and stem removed). Sprinkle with salt and transfer to a clean dish towel. Squeeze out the liquid by hand. Remove as much moisture out as possible for a crunchier fritter.
  2. Combine Base ingredients in a large bowl and mix together.
  3. Add the Cheese Mix ingredients and mix until well combined.
  4. Gently mix in the flour, careful not to overwork the mixture. Add more flour if the mixture looks too moist.
  5. Heat a large frying pan to medium high heat and add 2 tablespoons of olive oil. Scoop a spoonful of the mixture and add to the pan. Press down on the patty lightly to flatten. Repeat the process until the pan is full, being careful not to overcrowd the pan.
  6. Pan fry for 3 minutes, and then flip with a spatula. Both sides should be golden brown. Transfer to a cooling rack, or a plate lined with paper towels to drain excess oils.
  7. Repeat until all of the mixture is used and serve warm.