Chef Lynn's Zucchini & Feta Fritters

Celebrity Chef Lynn Crawford created this fresh and light dish, which is a perfect side for any summer meal. Simple and delicious, this will be a crowd pleaser.

Prep Time:
30 min
Cook Time:
15 min


Nutrition Facts

Zucchini & Feta Fritters

  • 2 medium grated zucchini, about 3 cups
  • 1/2 tsp (2.5 mL) salt
  • 3 eggs
  • 3/4 cup (175 mL) all-purpose flour
  • 1/2 tsp (2.5 mL) baking powder
  • 1/4 cup (60 mL) chopped mixed fresh herbs, such as dill, mint, parsley
  • 3/4 cup (175 mL) crumbled feta
  • 2 green onions, thinly sliced
  • Salt and pepper
  • Olive oil for frying

Tomato and Basil Salad

  • 1 small shallot, finely diced
  • 2 garlic cloves, grated
  • Salt and pepper
  • 3 tbsp (45 mL) red wine vinegar
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) oil-cured pitted olives, roughly chopped, plus whole olives for garnish
  • 4 heirloom tomatoes
  • 12 cherry tomatoes in assorted colors
  • 1 tbsp (15 mL) small capers, roughly chopped
  • 12 basil leaves


Zucchini & Feta Fritters

  1. Combine the grated zucchini with 1/2 salt in a colander and let stand for 10 minutes. Squeeze the zucchini well to remove excess liquid.

  2. In a large bowl whisk the eggs, flour, baking powder and herbs.  Stir zucchini into egg mixture. Add feta, green onions and season with pepper.

  3. Heat a large non-stick frying pan over medium. Add 2 tsp (10 mL) olive oil, then drop about 1/4 cup (60 mL) of the mixture at a time in the pan. Cook until golden, about 4 min per side.

Tomato and Basil Salad

  1. To make the vinaigrette, place the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil and chopped olives.

  2. In another bowl, cut each tomato into quarters. Season with more salt and pepper and dress with vinaigrette.

  3. Add capers and basil leaves to tomato mixture. Top fritter with this tomato and basil salad.