Zucchini and Crumbed Feta Fritters

zucchini fritters✓ Gluten-Free
✓ Nut-Free

Zucchinis are an ingredient I always keep in the fridge, as there are so many lovely ways to use these green powerhouse veggies! And as much as I love our Zucchini Bread and Zucchini Slice, I’m always looking for new ways to use up zucchinis to keep things fresh. This recipe was originally adapted from Once Upon a Chef, and is suitable for gluten free and nut free diets. My husband and I have enjoyed these fritters for breakfast, as well as an easy lunch or dinner option. I particularly like the fritters cold as well. They are delicious with a dollop of lemony-guacamole, a leafy side salad and a drizzle of Magic Dressing. Enjoy!

Zucchini and Crumbed Feta Fritters

Delicious for breakfast, lunch or dinner
Course: Breakfast, Main Course, Side Dish, Snack


  • 450g zucchini grated (approx 2 medium zucchinis)
  • 1/2 tsp salt
  • 2-3 eggs lightly beaten (I use three as mine tend to be on the smaller side)
  • 1/2 cup crumbled feta try to choose a variety with less salt where possible
  • 2 spring onions finely chopped
  • 1 large garlic clove crushed
  • Cracked black pepper to taste (note: with the feta and drained zucchini, there is no need to add extra salt).
  • 1/4 cup gluten free flour I tend to use the Orgran brand
  • 1/2 tsp baking powder
  • 2 tbsp minced fresh dill optional, see Notes below


  • Place the grated zucchini in a colander and stir through the salt. Allow to sit in the fridge for 10-15 minutes, before squeezing out as much excess water as possible (this is important to stop the fritters being too wet).
  • In a large bowl, combine the drained zucchini, lightly beaten eggs, feta, spring onions, crushed garlic, black pepper, flour, baking powder and fresh dill (if using)
  • In a separate bowl, lightly whisk the eggs, then stir in the apple cider vinegar and grated zucchini. Stir until well combined.
  • Heat a large pan with a splash of olive oil. Be careful not to allow the pan to get too hot, or the fritters will burn before they cook through.
  • Drop 1-2 tablespoons of the fritter mixture into the pan and gently flatten to form a disc shape. Allow to cook for 1-2 minutes, until the edges start to set and you can gently slip a metal turner/spatula under the fritters to flip them.
  • Allow to cook until golden brown (but not burnt) on both sides. Remove from pan, allow to cool slightly before serving and enjoy!


Note: I've made these fritters both with and without the dill, and enjoy them both ways. 
When I haven't had spring onion available, I've also used an equivalent amount of finely chopped brown onion, which has worked well as a substitute. 
As feta is naturally quite salty, I don't recommend adding any extra salt to this recipe. 
For serving, these fritters are best paired with something light and zesty, such as:
  • A squeeze of lemon juice
  • Some lemony guacamole 
  • A fresh tomato salsa with herbs, olives and spring onions


histamine intolerance