Zucchini and feta fritters


  • 3 medium zucchini
  • 2 large eggs, whisked
  • ½ cup crumbled feta cheese
  • ¼ cup diced onion
  • ⅓ cup fresh mint leaves, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Ground black pepper
  • 1 cup whole wheat flour
  • 4 teaspoons extra virgin olive oil


  1. Shred the zucchini using the largest holes on a cheese grater (or a food processor)
  2. Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
  3. Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt and pepper to taste.
  4. Stir in the flour.
  5. In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
  6. Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
  7. Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
  8. Repeat to make the rest of the fritters.
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