Zucchini Feta Fritters

Corn and zucchini are sweet partners in golden fritters with a salty edge from tangy feta cheese. They’re great for nibbling with cocktails or for kicking off a family-style brunch. Remember that the more liquid you squeeze out of the grated zucchini, the crispier the fritters will be, so don’t skip that step.

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18 fritters
Prep Time
40 min
45 min


  • 1 lb zucchini, trimmed and grated 
  • 1/2 yellow onion, finely diced
  • 1 tsp sea salt
  • 1 cup thawed frozen corn kernels
  • 1/2 cup coconut flour (TRY: NOW Real Food Organic Coconut Flour)
  • 2 tbsp arrowroot powder
  • 1 tsp baking powder
  • 3 large eggs
  • 1/4 cup chopped fresh dill
  • 1/2 cup crumbled feta cheese
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • safflower oil, for cooking


  1. In a colander, toss together zucchini, onion and salt. Let stand for 10 minutes.
  2. One handful at a time, squeeze zucchini mixture to remove excess liquid; transfer to a medium bowl. Add corn, flour, arrowroot and baking powder; toss to combine. In a large bowl, whisk eggs with dill. Stir in zucchini mixture until coated. Stir in feta and pepper.
  3. Heat a large nonstick skillet on medium. For each batch, heat a thin layer of oil and then drop 1/4 cup portions of zucchini mixture into skillet without crowding. Cook, turning once, until fritters are golden and a knife inserted into center comes out clean, about 4 minutes per side. Transfer to a paper towel-lined baking sheet and repeat with more oil and remaining batter.

Make-Ahead: Make the fritters entirely in advance up to 2 days ahead. Reheat in a 350ºF oven until heated through.

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Related: Butternut Squash Fritters

Nutrition Information

  • Serving Size 1 fritter
  • Calories 58
  • Carbohydrate Content 5 g
  • Cholesterol Content 35 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 186 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 1 g