Greek Zucchini Fritters

Baked them instead of frying them. Turned out really well.

I have two other very similar recipes for zucchini fritters with feta, but they both use flour as a binder. I liked that this one used bread crumbs and I used panko that I had in the pantry. I used 4 large zucchini, which yielded 8 large fritters and I fried them in much less olive oil on medium high heat, 4 minutes per side. Served with tzatziki (Greek yogurt, garlic and cucumber sauce) on the side. Delicious!

It worked fine with much less oil. Like a third of an inch instead of an inch.

I've made these often and really like the addition of the feta, unlike other similar recipes I've tried. today I didn't have 2lbs of zucchini so I added some fresh corn cut from two cobs, adjusted the eggs to 3 and it was excellent. Martha's suggestion to just serve with Greek yogurt works very well. Delicious.

These are great! A desert island food for me. Added finely chopped scallions, and used a mixture of dill and mint. Made a batch fried (not much oil) and the other baked (23 minutes at 425 degrees on one side, 20 minutes on the other), both turned out delicious. Also great the next day.

I made this as one giant fritter. I added a shredded potato to the mix so the fritter would get brown and crispy. I baked it on a 14" cast iron pizza pan at 425F for 25 minutes. This is really good! I served the fritter with some homemade pesto on top. My husband and I sliced it like a pizza and we enjoyed it very much. I will make this again with whatever vegetables I have on hand.

I used less oil than called for and got great, crispy fritters -- but found the Tablespoon of cumin to be too much. And I like hot, spicy food! I'll cut the cumin in half next time -- also added fresh cut corn to 1/2 the batch and was very pleased with the results.

These fritters were delicious, but mine came out slightly under cooked. I suggest leaving them a little longer than you would based on the 'golden brown' rule of thumb. Next time I'll lower the heat and leave them an extra minute + also maybe add a little crushed garlic to the mixture, for an extra kick.

I bought the zucchini and found out too late that we needed to double the recipe because more were arriving for dinner. I added the following:
1 mined large shallot
2 cans of chickpeas drained and dried
1/2 cup roughly chopped pistachio nuts
Zest of 1 lemon
1 head roasted garlic mashed and roughly processed with dried chickpeas nuts salt pepper to taste

Then added 4 beaten eggs to zucchini plus chickpea mixture and it all pulled together. Oven fried at 4:25 deg 20 minutes per side on cast iron

These pancakes taste great but require some flour to stick together. I also took out the cumin and let the fresh herbs (I used dill and basil) flavour the dish for a more subtle taste.

Love the recipe as it is...but, wouldn't a little grated onion & some minced garlic enhance the flavor? I just added zucchini and feta to my weekend shopping list. Can't wait to try these!!

Substituted almond meal for the bread crumbs, and cooked on a lightly greased cast iron griddle on the outside gas grill. I experimented with different patty sizes, and thought the tablespoon size best for cooking time as well as serving.

Delicious. I forgot to add the chopped herbs to the mixture, so instead I added them to the yogurt, with some chopped garlic, as a topping.

Made twice: once as written and once with the tweaks found here in the reviews. Both are 5-star delicious, but when making this again, I'll be tweaking it again. Here is what I came up with: -Added a 1/2 grated walla walla sweet onion to draining zucchini. -Decreased the cumin to 1 heaping tsp. -Added 1/4 tsp cayenne pepper -1/8 cup of mint, the rest was parsley -1/2 inch sunflower oil (olive oil smokes) -Served with 1 cup greek yogurt, 2 tsp lemon juice, lemon zest, salt, pepper

I used this recipe last night and it turned out fabulous! Served it with ground turkey bolognese on the side as a dipping sauce and plain greek yogurt. The only addition I made was adding a teaspoon of baking powder, and I also didn't let the mixture sit in the fridge for an hour. My only regret is that I used TOO much olive oil on the first batch, which came out a little soggy on the inside. You can get away with just a pinch on medium heat - they won't burn!