Zucchini and feta fritters

Zucchini and feta fritters: Light lunch sorted. Image: Marele van Zyl

Zucchini and feta fritters: Greek-style baked beauties

A taste sensation that will kick-start your taste buds. These zucchini and feta fritters are not to be missed.

Zucchini and feta fritters

Zucchini and feta fritters: Light lunch sorted. Image: Marele van Zyl

Looking for a tasty light meal? Try these appetising baked zucchini and feta fritters. The combination of zucchini and feta cheese is incredibly delicious. After tasting these mouth-watering bites, one or two will not be enough; you will definitely want to load your plate with them. So, make sure you make enough!

Feta cheese pairs excellently with these fritters because of its high salt content. It also helps to retain moisture on the inside.

Serving suggestions for these zucchini and feta fritters

Serve these Greek-style zucchini fritters with a garlic yoghurt dill sauce. It’s a sauce you can also serve with grilled or fried zucchini chips or even sweet potato chips.

If you love tzatziki sauce, you will be happy to know that this dish also pairs perfectly with tzatziki sauce. Make sure you drizzle a generous squeeze of lemon juice over the fritters and make yourself ready for a taste sensation.

These fritters are so easy to make and can be done in a big batch so you will have left for the next day for a healthy midday snack!

Zucchini and feta fritters recipe

5 from 1 vote
Recipe by Marele van Zyl Course: Light mealCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • Zucchini cakes
  • 2 2 medium zucchini, trimmed, peeled and grated

  • 1 tsp 1 salt

  • ¼ tsp ¼ black pepper

  • 1 garlic clove, pressed

  • 1 tbsp 1 olive oil

  • 1 tsp 1 baking powder

  • 2 tbsp 2 chopped dill (fresh or frozen)

  • 2 large eggs

  • 1 cup 1 crumbled feta cheese

  • ¾ cup ¾ breadcrumbs

  • Yoghurt sauce
  • 1 cup 1 Greek yoghurt

  • ½ ½ small garlic clove, pressed

  • salt to taste

  • 1-2 tsp 1-2 chopped dill


  • Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, and stir to evenly distribute it. Let the zucchini sit like that for 20 minutes, so they can release liquid.
  • After 20 minutes squeeze out as much liquid out of the zucchini as you can.
  • Preheat the oven to 350 ⁰C. Line a baking sheet or oven proof pan.
  • 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 ⁰C until golden – for 20-30 minutes.
  • Serve with the yoghurt sauce.


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