SQ pic showing an 45 degree overhead shot of the zucchini fritter
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5 from 14 votes

Zucchini Pancakes with Feta Cream

These Zucchini Pancakes with Feta Cream are summery, delicate bites perfect for entertaining as they are served at room temperature. The salty feta cream compliments the sweet zucchini pancakes and is so easy to make. All in all this dish is a winner.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: Modern Australian
Servings: 24
Calories: 27kcal
Author: Claire | Sprinkles and Sprouts
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  • 1 zucchini
  • 1 green onion
  • 1/3 cup feta cheese
  • 1 egg
  • 1/2 cup AP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp oil -plus more if needed

For the Feta Cream

  • 1/3 cup feta
  • 3 tbsp sour cream


  • Grate the zucchini using a small hole box grater or the small grating tool on your food processor.
  • Place the grate zucchini into a sieve and squeeze as much moisture out as you can. Set aside to drain further whilst you finish the batter.
  • Finely chop the green onion and place it in a mixing bowl.
  • Crumble over the feta.
  • Add in the egg, flour, baking powder salt and pepper and then stir to combine.
  • Add the drained zucchini and stir together to form a thick batter.(It should stay on a spoon when tipped)
  • Heat the oil in a large heavy fry pan, then fry tablespoon amounts of the mixture until golden and set around the edges, flip and cook for a further minute.
  • Remove the first lot of fritters to a plate and repeat until all the mixture has been used up.

To make the Feta cream:

  • Finely crumble the feta into a small bowl. Mix in the sour cream until you have a smooth cream.

To serve:

  • Allow the fritters to cool (room temp is perfect) then top with a small teaspoon of the feta cream and garnish with chopped parsley.


Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Cholesterol: 11mg | Sodium: 85mg | Potassium: 38mg | Vitamin A: 60IU | Vitamin C: 1.6mg | Calcium: 31mg | Iron: 0.1mg
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