These Greek inspired fritters are delicious! We’re always looking for ways to use zucchini and this recipe works well. The feta cheese is a perfect compliment. 


  • 1 potato
  • 3 zucchini, shredded
  • 1 egg, beaten
  • 1/2 sweet onion, finely chopped
  • 10 fresh mint leaves, finely chopped
  • 1 (8 ounce) package feta cheese, crumbled
  • 1/4 cup dry bread crumbs
  • 6 tablespoons all-purpose flour
  • ½ cup Fresh Harvest Olive Oil (EVOO, Tuscan Herb or Garlic Olive Oil)
  • salt and ground black pepper to taste


  1. Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
  2. In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
  3. Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
  4. Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

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