• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Appetizers and Starters

    Zucchini Pancakes with Feta Cream

    Updated: Dec 12th 2018 โ€ข Published: Jul 13th 2018 โ€ข 28 Comments

    Jump to Recipe SaveSaved!
    Pinterest image, long platter showing several zucchini pancakes with text at the bottom

    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.

    Close up on a zucchini fritter showing the flecks of green and the golden crust

    I know zucchini pancakes aren't anything new, the internet is teaming with ways to use up the summer glut of zucchinis. And zucchini pancakes are a top contender. But these delicious zucchini pancakes are based around a Turkish dish called Mรผcver.

    Mรผcver, which is pronounced moo-sh-v-are (or moo-sh-v-air if you are in the North), is a Turkish fritter/pancake that uses shredded zucchini, feta and dill. They are fried lightly so they are golden on the outside with a soft texture inside.

    The feta really adds a great salty note. But to make these a little more like an Hors d'oeuvre I like to put a little less feta inside and then add the small dollop of feta cream to the top. Aren't they just beautiful!

    Just perfect for a summer garden party. You can serve them with champagne for a little bit of sophistication, or serve them with backyard beer, pile them high with a bowl of the feta dip and let guests dunk their way through summer deliciousness.

    A old painted table with a large platter filled with zucchini pancakes. Prosecco in the background

    How do I stop my Zucchini Pancakes from being soggy?

    The key to crisp Mรผcver is to really squeeze the liquid out of the grated zucchini. I find grating them on a small hole box grater or using the small grating attachment on the food processor means it is easier to squeeze out the liquid.

    I don't worry about using a tea towel or paper towel. I just pick the grated zucchini up and squeeze it really hard.

    Squeezing out all of the liquid will help to keep your zucchini pancakes firm and they will stay together when cooked.

    my hand squeezing the liquid from the grated zucchini

    You can see in the picture below how fine the grated zucchini is.

    Once you have got the zucchini dry then it is mixed with feta, egg, flour and baking powder. A little bit of seasoning and it is ready to fry.

    You can see from the picture below that the mixture is quite thick. It will stick to a fork when it is turned upside down. This is perfect. It allows you to cook them easily and get a grip exterior and soft interior.

    I don't like Feta, what can I use instead?

    If feta isn't your favourite, then try substituting in a goats cheese. Or crumbling in ricotta or a mild Queso Fresco.

    Cottage cheese would also work but ensure you drain it first, other wise your zucchini pancakes will be wet and you'll find it hard to flip them.

    Split picture, the first showing how fine to grate the zucchini and the second showing how thick the batter should be

    Can I serve Zucchini Pancake cold?

    Yes!!!! They taste great cold. They also taste wonderful hot from the pan, delicious warm and scrumptious at room temperature.

    That makes these Zucchini Pancake with Feta Cream just perfect for a party or buffet. Plus you can make them ahead and freeze them for up to 3 months.

    I freeze them solid and then transfer them to a zip lock bag. This helps to stop them sticking together and means they defrost more quickly.

    head on view showing the zucchini pancakes lined up on the platter

    Enjoy x

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Why not pin this recipe for Zucchini Pancake with Feta Cream for later. Pin it here

    SQ pic showing an 45 degree overhead shot of the zucchini fritter
    Print Recipe
    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 | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 1 zucchini
    • 1 green onion
    • โ…“ cup feta cheese
    • 1 egg
    • ยฝ cup AP flour
    • ยฝ teaspoon baking powder
    • ยผ teaspoon salt
    • ยผ teaspoon pepper
    • 1 tablespoon oil -plus more if needed

    For the Feta Cream

    • โ…“ cup feta
    • 3 tablespoon sour cream

    Instructions

    • 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.

    Nutrition

    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
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like these Zucchini Pancake with Feta Cream.
    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
    Subscribe today ๐Ÿ™‚

    book_ad

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Also find me on:
    Facebook | Instagram | Twitter.
    Let's share the food love and make the world a tastier place ๐Ÿ™‚

     

    More Appetizers and Starters

    • close up on a single half of deviled egg
      Deviled Eggs with Fried Capers
    • close up on Salmon Crudo with capers and dill
      Salmon Crudo
    • close up on the chopped tomatoes on top of crust bruschetta
      Italian Bruschetta Al Pomodoro
    • close up on cajun butter being drizzled over cooked shrimp
      Easy Cajun Butter Shrimp

    Reader Interactions

    Comments

    1. Karlene says

      December 20, 2021 at 11:42 am

      Can these be cooked in an air fryer instead of pan frying? And if so, for how long at what temp?
      Thank you

      Reply
      • Claire McEwen says

        May 23, 2022 at 12:27 pm

        I have never tried it so I really don't know, but I would have thought they would work okay if the basket was lined.
        Sorry I can't be more help
        Cx

        Reply
    2. Amy Treasure says

      August 01, 2018 at 2:47 am

      5 stars
      Now, this is what I call finger food! I will make some of these for sure and be putting them in the kid's lunches (and saving some for me too of course) YUMMY!

      Reply
      • Claire McEwen says

        August 03, 2018 at 6:59 am

        Thank you ๐Ÿ˜€
        And you are right, they would be PERFECT for lunchboxes!!

        Reply
    3. Anne says

      July 30, 2018 at 10:51 pm

      Feta Cream? That sounds amazing. And now I have a way to use up all of that zucchini I have.

      Reply
      • Claire McEwen says

        August 07, 2018 at 4:18 am

        They are perfect for the summer zucchini glut ๐Ÿ˜€

        Reply
    4. Heather says

      July 30, 2018 at 6:57 pm

      5 stars
      Wow!! These look so tasty.. I could eat the entire batch myself! Super helpful tips about squeezing out the liquid from the zucchini and talk about easy to make. Perfect!

      Reply
      • Claire McEwen says

        August 07, 2018 at 4:18 am

        Thank you Heather, they really are delicious and perfect for parties ๐Ÿ˜€

        Reply
    5. Michele says

      July 30, 2018 at 5:08 pm

      5 stars
      Wow! This sounds amazing. Would love to make these for guests. I am all about the zucchini right now. Such a great veggie to add to recipes!

      Reply
      • Claire McEwen says

        August 03, 2018 at 7:02 am

        Thank you, I know zucchinis are everywhere right now, aren't they.

        Reply
    6. Amanda Mason says

      July 30, 2018 at 7:04 am

      5 stars
      Wow! I've never seen a recipe like this before! These look so amazing! I would love to use goat cheese in this recipe! Saving this one because like you said - this would make for an amazing appetizer!!

      Reply
      • Claire McEwen says

        August 03, 2018 at 7:06 am

        They would be fabulous with goats cheese!!!
        And they are perfect for that as you can make them ahead ๐Ÿ˜€
        Thanks for saving.

        Reply
    7. Karyl Henry says

      July 29, 2018 at 10:00 pm

      5 stars
      I've never thought to try zucchini pancakes cold...I always eat them straight out of the oil ๐Ÿ™‚ I'm going to have to give that a shot with this recipe

      Reply
      • Claire McEwen says

        August 03, 2018 at 7:09 am

        They stand up really well to being room temp or cold. Especially with the feta in them as it keeps then soft (but not too soft)
        Hope you love them ๐Ÿ˜€

        Reply
    8. Sri Mallya says

      July 29, 2018 at 10:12 am

      5 stars
      These pancakes look so cute and delicious. Thank you so much for sharing. Pinning it for later.

      Reply
      • Claire McEwen says

        October 02, 2018 at 8:06 am

        They are a fav of mine, thanks for the pin ๐Ÿ˜€

        Reply
    9. Sharon says

      July 29, 2018 at 8:30 am

      5 stars
      These savory pancakes look amazing! Perfect for a side dish for any summer meal.

      Reply
      • Claire McEwen says

        September 04, 2018 at 6:26 am

        Thank you Sharon, I love the idea of using these as a side dish!

        Reply
    10. Marisa Franca @ All Our WAy says

      July 29, 2018 at 5:37 am

      5 stars
      What a great recipe!! Perfect little bites that would make an ideal appetizer. I don't think I'd be able to stop myself from one or two. Finger foods are great at a gathering. I can see me making up a batch of these at our next family get-together. Love the salty creamy cheese on top.

      Reply
      • Claire McEwen says

        August 07, 2018 at 4:22 am

        Thank you Marisa, I am such a fan of finger food. Especially prepare ahead finger food ๐Ÿ˜€
        Firstly they are easy to eat whilst you mingle and most importantly no one knows how much you have eaten ๐Ÿ˜‰

        Reply
    11. Tina says

      July 28, 2018 at 10:28 pm

      5 stars
      I love feta cheese. What a perfect combo, I never would have thought of pairing feta cheese with zucchini. This is genius, saving for later! I like to collect zucchini recipes for those times when I have a zucchini plant because, you know what happens. Thanks for sharing this.

      Reply
      • Claire McEwen says

        August 07, 2018 at 4:24 am

        Thank you Tina, feta and zucchini just work so well together. Thank you for saving! I know exactly what you mean...you wait and you wait for them to grow and then suddenly you have a glut ๐Ÿ˜‰
        And these freeze so you can prepare a triple batch and then freeze up for parties throughout the year!

        Reply
    12. prasanna hede says

      July 28, 2018 at 9:57 pm

      5 stars
      These pancakes look delicious,and also pictures are wonderful. I will save this recipe.

      Reply
      • Claire McEwen says

        October 02, 2018 at 8:06 am

        Thank you Prasanna ๐Ÿ˜€

        Reply
    13. Ian says

      July 27, 2018 at 9:21 pm

      5 stars
      Such a great recipe. Thank you for sharing

      Reply
      • Claire McEwen says

        July 28, 2018 at 4:32 am

        Thank you Ian, so happy you enjoyed them ๐Ÿ™‚

        Reply
    14. Kelly Anthony says

      July 26, 2018 at 8:32 pm

      5 stars
      Oh, Claire! You're just too good to us! Look how amazing those little pancakes look! Love the salty sweet combo!!

      Reply
      • Claire McEwen says

        July 27, 2018 at 12:16 pm

        Hehe I aim to please ๐Ÿ˜‰

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in

    3411 shares