After receiving requests from many people asking for her zucchini feta fritters recipe, I knew that it needed to be added to my collection of Turkish recipes. So today, this healthy zucchini appetizer recipe comes to you directly out of my mom’s handwritten cookbook.
Ingredients:
As I mentioned earlier, this baked zucchini pancakes recipe has a lot of Turkish/Greek influences. The combination of zucchini-dill-feta is truly delicious and a very easy way to flavor what could otherwise be quite boring a baked zucchini appetizer. The rest is a bunch of simple ingredients you probably have in your fridge/pantry. Got some extra zucchini to use? Check out our reader favorites Zucchini Noodles and Low-Calorie Zucchini Soup recipes. In terms of ingredients, you will need medium-size zucchini, fresh garlic, baking powder, large eggs, feta cheese, panko bread crumbs (or regular bread crumbs), scallions, and fresh dill.
Substitutions & Helpful Notes on Ingredients:
Zucchini: You will need 2 1/2 cups (packed tightly) of shredded zucchini. I used 2 medium-sized zucchinis (about 1 1/2 lbs in total) but if yours are smaller or larger adjust the number of zucchinis you use accordingly. You do not have to peel them, especially if it is during the summer months when they are in season.Breadcrumbs: I use panko breadcrumbs (aka Japanese breadcrumbs) that have a crunchier and lighter texture. However, you can use regular (or gluten-free) breadcrumbs as well. The texture will be a little bit heartier but still good.Baking Powder: I know that baking powder is an unusual ingredient here, but using a little bit of baking powder helps them keep their shape and also rise a bit.Feta Cheese: As it is with any recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a ½ teaspoon of kosher salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.Topping for Baked Fritters: I used my yogurt sauce, but you can also serve it with my easy tzatziki recipe.
How to Make Oven Baked Zucchini Fritters:
Variations:
Gluten-free: If you want to make them gluten-free, be sure to use gluten-free breadcrumbs.Use different kinds of cheese: You can change it up by using shredded cheddar or parmesan instead of feta cheese. I promise parmesan zucchini bites are just as good as its version with feta cheese.Low Carb Keto Zucchini Fritters: If you want to make this recipe low-carb/keto-friendly, use 1/2 cup almond flour or almond meal instead of 1 cup of breadcrumbs.Use different fresh herbs: The classic Greek zucchini fritters recipe uses dill, but you can swap dill with fresh parsley as well. And if you are not a fan or have no herbs on hand, feel free to omit using them.
Make Ahead, Storage & Freezing Instructions:
Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.
Expert Tips:
Do not skip the process of squeezing the juices out of the zucchini: I know it is extra work, but it is an important step to help fritters to hold their shape and not be soggy.Use an ice cream scoop for even fritters: An ice cream scoop is a really helpful tool to use here as it will help to get equal-sized zucchini balls, which in turn will help them bake at the same time and evenly. So if you have one, I would highly recommend using it.Use a box grater instead of a food processor: While a food processor might be easier and quicker to shred the zucchini, I find that grating it in a box grater does a better job. Mainly because the food processor makes the shredded zucchini pieces too thin.
Other Recipe Ideas for Shredded Zucchini:
Think about what else you can make with grated zucchini? I’ve got you covered. Here are a few more ideas to put that leftover shredded zucchini to good use:
Vegan Zucchini BreadAlmond Flour Zucchini BreadClassic Zucchini Bread
Other Zucchini Recipes You Might Like
5-Ingredient Zucchini NoodlesZucchini SoupZucchini LasagnaZucchini Fettuccine with KaleSkinny Shrimp Scampi (with Zucchini Noodles)
This Easy Baked Zucchini Fritters Recipe was originally published in 2016. It is updated with additional helpful information in June 2021. A few minor changes to the originally published recipe were made.
