These Baked Zucchini Fritters with Feta Cheese are everything you want in a savory bite. Crispy on the outside, tender and packed with flavor on the inside, and completely oven-baked with no deep frying required.
Grated zucchini is combined with creamy crumbled feta, melty cheese, fresh herbs, and a touch of olive oil, then shaped into golden patties and baked until beautifully crisp. The addition of fresh mint alongside parsley and green onions gives these fritters a distinctly Mediterranean character that sets them apart from the ordinary.
Whether you serve them as a starter, a light lunch, a side dish, or a party appetizer, these zucchini fritters are guaranteed to impress – and nobody will believe how simple they are to make.
Baked Zucchini Fritters with Feta
16
servings20
minutes40
minutes125
kcal1
hourEasy baked zucchini fritters with feta cheese, herbs, and melting cheese. Crispy outside, soft inside, and perfect without frying.
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Ingredients
600 g 1.3 lb Zucchini
250 g 9 oz Feta Cheese
3 3 Eggs
1 1 Onion, grated
4-5 4-5 Spring Onions, chopped
1/2 bunch 1/2 bunch Parsley, chopped
20 20 Mint Leaves, chopped (or 1 tsp dried mint)
1 tsp 1 tsp Salt
Black Pepper
100 g 3.5 oz Melting Cheese, grated
7-8 tbsp 7-8 Self-Rising Flour
50 g 3 tbsp Olive Oil
How to make Baked Zucchini Fritters
- Prepare the Zucchini
- Trim the zucchini ends.
- Grate the zucchini using the coarse side of a grater.
- Place in a bowl, add a little salt, and mix.
- Let sit for several minutes so the zucchini releases moisture.
- Prepare the Herbs
- Finely chop the spring onions, mint, and parsley.
- Drain the Zucchini
- Transfer the grated zucchini to a strainer.
- Press well with a spatula to remove excess liquid.
- Make the Mixture
- In a large bowl whisk the eggs.
- Add drained zucchini, parsley, spring onions, mint, blended onion, olive oil, pepper, grated cheese.
- Mix well.
- Add 7-8 tablespoons self-rising flour and stir.
- Finally add the crumbled feta cheese.
- Mix thoroughly and let the mixture rest for 30 minutes.
- Shape & Bake
- Using a spoon, place portions onto a baking tray lined with parchment paper.
- Optionally use a ring mold for even shape.
- Drizzle lightly with olive oil.
- Bake in a preheated oven at 200°C / 390°F (top & bottom heat) for about 40 minutes.
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Why These Baked Zucchini Fritters Are a Cut Above the Rest
Zucchini fritters – known in Greece as kolokythokeftedes – are a staple of Greek home cooking and taverna menus alike. Almost every family has their own version, passed down through generations and tweaked to personal taste. This oven-baked version stands out for two reasons: the flavor combination is exceptional, and the method is far lighter and easier than the traditional pan-fried approach. No splattering oil, no standing over a hot stove, no batch-by-batch frying. Just shape, bake, and enjoy.
The flavor profile here is distinctly Mediterranean – salty, creamy feta; fresh, grassy parsley; and the bright, cooling note of fresh mint that is absolutely characteristic of authentic Greek kolokythokeftedes. That mint is not optional. It’s what makes these taste genuinely Greek rather than generic.
The Most Important Step: Removing the Moisture
Zucchini is roughly 95% water, which means that properly draining your grated zucchini is the single most critical step in this recipe. Skip it, or rush it, and you’ll end up with a wet, loose mixture that doesn’t hold its shape and produces steamed rather than crispy fritters.
Salt the grated zucchini first and let it sit – the salt draws out the moisture through osmosis. Then transfer it to a colander and press firmly and repeatedly with a spatula or the back of a spoon. For even better results, gather the grated zucchini in a clean kitchen towel and wring it out over the sink. The drier the zucchini, the crispier and more cohesive your fritters will be.
Building Flavor with Fresh Herbs
The herb combination in this recipe is what elevates it from simple to spectacular. Parsley brings freshness and color; mint adds brightness and that signature Greek aroma. Together they create a filling that tastes vibrant and alive rather than heavy or stodgy. If fresh mint isn’t available, dried mint works as a substitute – but use it sparingly, as dried herbs are significantly more concentrated in flavor.
The blended dry onion is an important supporting player too. Unlike chopped onion, which can release water into the mixture, a blended or finely grated dry onion disperses evenly through the batter, adding depth without affecting the texture.
Two Cheeses Are Better Than One
This recipe calls for both feta and a melting cheese – a detail that makes a real difference to the final result. The feta provides the salty, tangy, distinctly Greek flavor that defines the dish. The melting cheese (mozzarella, gouda, or any similar variety) adds a stretchy, gooey richness that holds the fritter together and creates pockets of melted cheese throughout. Used together, they provide both bold flavor and satisfying texture in every bite.
Getting the Flour Ratio Right
The recipe specifies 130-200 g (7-8 tablespoons) of self-rising flour, and there’s an important reason for that range. The exact amount you need depends on how well you drained the zucchini and the size of your eggs. Start with 7 tablespoons, mix, and assess the consistency. The mixture should be thick enough to hold a shape when scooped with a spoon but still soft and moist – not dry or stiff. Add more flour a tablespoon at a time only if needed. The 30-minute resting period after mixing also allows the flour to absorb moisture from the mixture, so don’t be tempted to add more flour immediately.
Serving Suggestions
These baked zucchini fritters are wonderfully versatile. Serve them warm as a starter or meze alongside a bowl of cold tzatziki or Greek yogurt with a squeeze of lemon. They work equally well as a light vegetarian main course paired with a simple tomato salad and crusty bread, or as a side dish alongside grilled chicken or fish.
For a party or gathering, shape them slightly smaller for elegant two-bite appetizers that disappear from the platter instantly.
Storage and Reheating
Leftover fritters keep well in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for 8-10 minutes – this restores their crispiness far better than a microwave. They can also be eaten at room temperature, which makes them ideal for packed lunches and picnics.
For longer storage, baked fritters freeze well for up to 2 months. Freeze in a single layer first, then transfer to a freezer bag. Reheat directly from frozen in the oven, adding 5-8 minutes to the reheating time.