Name: Quick Tomato Zucchini Fritters with Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchini, grated; 1 cup tomatoes, finely diced (cherry or Roma); 3/4 cup feta cheese, crumbled; 2 large eggs; 1/2 cup all-purpose flour; 2 green onions, sliced; 2 tbsp fresh parsley or dill, chopped; Salt and pepper to taste; Olive oil for frying

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These Quick Tomato Zucchini Fritters with Feta are light, crispy, and full of vibrant Mediterranean flavor. I love how the zucchini and tomato bring juiciness and color, while the feta adds a tangy, creamy bite. They come together quickly with just a few simple ingredients and make a fantastic appetizer, snack, or even a light meal when I’m in the mood for something fresh and savory.

Why You’ll Love This Recipe

I love how these fritters are so quick to make yet feel like something special. They’re the perfect way to use up extra zucchini and tomatoes from the garden or fridge. The combination of textures — crispy on the outside, soft and cheesy inside — is seriously satisfying. Plus, they’re versatile: I can serve them warm with a dip, cold in a lunchbox, or stacked into a veggie burger. They’re naturally vegetarian and always a crowd-pleaser. Quick Tomato Zucchini Fritters with Feta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, grated
Tomatoes, finely diced (cherry or Roma work great)
Feta cheese, crumbled
Eggs
All-purpose flour
Green onions, sliced
Fresh parsley or dill, chopped
Salt and pepper
Olive oil for frying

Directions

I start by grating the zucchini and squeezing out as much moisture as I can using a clean kitchen towel.
In a large bowl, I combine the zucchini, diced tomatoes, crumbled feta, green onions, chopped herbs, and season with salt and pepper.
I add the eggs and flour, then stir everything until it comes together into a thick batter.
I heat a generous layer of olive oil in a nonstick skillet over medium heat.
I scoop the batter into the pan, flattening each fritter slightly with a spatula.
I cook them for about 3–4 minutes per side, or until golden brown and crispy.
Once cooked, I transfer them to a plate lined with paper towels to drain off any excess oil before serving.

Servings and timing

This recipe makes about 10–12 small fritters, enough for 3 to 4 servings. It takes approximately 10 minutes to prep and 15 minutes to cook, so I have them ready in under 30 minutes.

Variations

I like to switch up the herbs depending on what I have — basil, mint, or chives all work beautifully. Sometimes I add a bit of grated carrot or corn for extra sweetness. If I want more protein, I’ll mix in some cooked quinoa or chickpeas. For a gluten-free version, I simply use almond flour or a gluten-free flour blend instead of regular flour.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them for a few minutes until crisp, or bake them at 375°F (190°C) for about 10 minutes. I avoid microwaving because it softens the crispy edges. Quick Tomato Zucchini Fritters with Feta

FAQs

Can I freeze these fritters?

Yes, I let them cool completely, then freeze them in a single layer before transferring to a container or bag. I reheat them in the oven straight from frozen.

How do I keep the fritters from being soggy?

I always squeeze out the excess moisture from the zucchini really well and avoid overloading the batter with too many juicy tomatoes.

Can I bake these instead of frying?

Absolutely. I place spoonfuls of the batter on a parchment-lined baking sheet, brush them with olive oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

What dips go well with these?

I love serving them with tzatziki, garlic yogurt sauce, or even a simple lemony mayo for dipping.

Can I make the batter ahead of time?

Yes, I often mix the batter and store it in the fridge for up to 4 hours before cooking. It might release a bit of liquid, so I give it a quick stir before frying.

Conclusion

These Quick Tomato Zucchini Fritters with Feta are one of my favorite ways to turn simple vegetables into something truly delicious. They’re crispy, flavorful, and come together in no time — perfect for when I want something fresh, easy, and satisfying. Whether I serve them as a snack, side dish, or main course, they always disappear fast.