Zucchini, Feta & Mint Fritters

Zucchini, Feta & Mint Fritters

I like to eat these with a dollop of tangy lemon and herb-laced Labne or Greek yogurt and a simple salad. It’s fine if some of the feta is slightly exposed; it will melt slightly and take on a glorious crunch. Serve these warm with lemon wedges and Maldon sea salt.

Makes: Approximately 12 small fritters

Prep Time: 20 minutes

Cook Time: 10-15 minutes


Don’t let the batter sit around; the zucchini will release more liquid and make the batter too wet.

Light Lunch or Dinner


2 medium (445g) zucchini, coarsely grated (2 packed cups after squeezing all the liquid out)

2 tablespoons onion, grated 

⅓ cup (45g) whole wheat or all-purpose flour 

1 teaspoon cornstarch

½ teaspoon kosher salt

Freshly cracked black pepper

1 large egg, lightly beaten

1 lemon, finely zested

1 cup (145g) feta cheese, cut into ¼-inch cubes 

Small handful of fresh mint leaves, chopped 

1/4 cup olive oil for frying

Maldon sea salt, for serving (optional)

Lemon wedges, for serving (optional)


  1. Grate the zucchini into a fine mesh sieve over the sink, and use your hands to squeeze out as much liquid as possible. Place the zucchini and the grated onion in a clean dish towel and wrap up into a ball, wringing out any excess liquid. 
  2. Add the flour, cornstarch, salt, pepper, egg and zest in a large mixing bowl and combine. Then add the feta, mint and the zucchini-onion mixture and stir to combine.
  3. Over medium heat, pour in enough oil to cover the bottom of a cast iron skillet. When the oil shimmers, spoon a heaping tablespoon of batter into the pan for each fritter. Don’t crowd the skillet. Cook for 2 minutes on each side or until golden and crisp. Place the fritters on paper towels or a wire rack, and season with salt. Repeat until all the batter is cooked, adding more oil as needed between batches. Serve immediately, or keep fritters warm in a 200F oven.