Keeping/saving, It came out really good! (I wouldn’t recommend getting anything smaller than the 14 cup one. If you make them, I’d love to know how they turn out! Hi Christina, goat cheese will work here, but unfortunately baking won’t work for these– sorry! With greek music on it was like being on holiday I’ll try some of your other recipes, too. Glad to hear you found something that worked- thanks for reporting back! I had a carton of egg whites at the time and didn’t have any fresh eggs so I figured I would try it. It was good but next time I will add parmesan so that it sticks together better. Hi Barbara, I’ve never thought to do that, but I think it would work (with no adjustments to the recipe). Any ideas? These were light, crispy on the outside and very tasty! Since this zucchini feta fritters recipe was posted more than 2 years ago, I’ve been getting great feedback, but also some questions about substitutions. . I will make this again for sure. Great recipe! Do you think I could substitute the zucchini for squash? That is the single most important step to success. I will never buy tzatziki sauce again! After I shredded it, I placed the zucchini in a colander with a heavy plate pressing it down for an hour (In the meanwhile, I made another recipe from this site called ‘Chocolate Matzo Crack’). I serve them alongside chili, lamb shish-kebab, and other spice driven dishes. Thanks for all your time. Next time I would add more salt, as the recipe needed more salt IMHO. Loved the fact I was able to pick all the fresh ingredients from my garden. The dill and feta really give it a unique taste. Photographs and recipes on FATS OF LIFE are copyright © Monya Kilian Palmer. Hi MJ, I’ve never frozen these, but I don’t think they’d need to be defrosted before reheating them. Please look at the instructions. “I want you to achieve the best outcome with all the recipes on Fats of Life. Thanks! They were fantastic. Yet another fabulous and easy recipe. When courgettes (or zucchini) are in season, buy up large and make huge batches of these courgette mint feta fritters. I had them with sour cream and it was yummy I will make this again! Just that my waistline feels better, if I don’t consume a lot of fried foods. Hi Birgitta, I do think they’d freeze well. Hi Cathy, Unfortunately, I didn’t measure and don’t remember. You add salt to the grated zucchini and let them sit for 20 minutes. We have an egg intolerance in the house, is there anything I can substitute the eggs with? Yes, you can add up to 1/2 cup of corn kernels. They are even nice cold with a sprinkle of salt. I have found once salted and drained, squeezing shredded zucchini ( or any other veggie that needs to have moisture removed) that my potato ricer works better than anything. Hi Shazia, Can you use an egg substitute? Let the zucchini sit like that or 20 minutes, so they can release liquid. -Grate the zucchini and place in a colander with some salt. Make the piping sauce by combining all ingredients in a small bowl. What is important to make the perfect healthy oven baked zucchini and feta cakes it to drain the liquid from the zucchini very well. The French Apple cake is a staple in my house as well btw Keen em coming!! Finally I made the mixture. Or maybe I made them too big. I added a cup of sweet corn. Hi Carolyn, Sorry about that; you will find it under the recipe now. Used it as a side dish and needed nothing else. This batch turned out better than the next batch which was on level 5 the whole time. So delicious! This recipe is perfect in every way! even better because you added a paleo option and nutritional data. My husband and I could have eaten it all ourselves but instead had to share with two guests. My hubby made these and so did a friend. I substituted 2 teaspoons of dried dill with 2 tablespoons of fresh dill. Perhaps just try the recipe your own way and be Grateful! These fritters are NEXT LEVEL delicious!! Great for school lunch boxes. They are also wonderful with any leftover sweet corn scraped from the cobs, or with red onion, or with leftover chopped up cooked cauliflower. They were outstanding, everyone commented on them…the taste of the feta and dill was amazing! What are your thoughts. While they shouldn’t be particularly thick, if you think they were flatter than they should’ve been, it may be due to too much moisture in the batter. What a wonderful way to cook up those zucchini that got to large in my garden. Use it also for squeezing frozen spinach. I loved these! Can I leave out the feta as my daughter is dairy intolerant? Hi Pam, Sorry to hear that. Perhaps the high initial heat helps consolidate the patty? I used only 1 egg and for a little more crunch, I dropped a couple tablespoons of zucchini goop onto a plate covered/filled with bread crumbs. Thought I'd add a few sweetcorn kernels for the kids too (I know that will affect carb count), Sure broccoli would be great. Any recommendations to a replacement for flavor? Add the mint, feta and eggs and stir through. I made the Tzatziki (Low Fat Yogurt & Cucumber Dip) also on your site to go with these fritters & we thoroughly enjoyed with the fritters. Hubby is not a big feta fan… Thanks. Thanks. You don't need any of those, just 4 ingredients go into these low carb fritters. Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Crunchy, yummy, zucchini-y, feta goodness. We love these fritters, what a great way to use those huge zucchinis in our garden. Sprinkle the flour (or corn starch) and baking powder over top. Hi Kate in Sweden :), I’ve just added metric conversions to the recipe.