If you have an abundance of garden zucchini or simply want a delicious side, try these Blackstone Zucchini Feta Fritters. They’re quick to make on the griddle and packed with flavor.
Using a griddle makes it easy to cook several fritters at once instead of frying them in small batches on the stovetop.
The fritters are lightly crisp on the outside and tender inside, with a salty tang from the feta that pairs perfectly with the zucchini.
How to make Blackstone Zucchini Feta Fritters
You’ll need about 2 cups of shredded zucchini.
I used an old-fashioned box grater that was passed down to me.
These photos were made with three smaller zucchini; the number you’ll need depends on their size.
A key step is draining the shredded zucchini. Spread it on paper towels for several minutes, then wrap in more towels and squeeze tightly to remove as much liquid as possible. Removing moisture helps the fritters hold together and get crispy.
Place the drained zucchini in a bowl and add about 4 ounces of crumbled feta cheese.
Add finely diced onion, minced garlic, 1/3 cup panko breadcrumbs, 1/3 cup flour, one egg, a tablespoon of Old Bay seasoning, and about 2 tablespoons of finely chopped green onions. If you like heat, stir in a bit of hot sauce.
Combine the mixture by hand or with a spoon so the ingredients are evenly distributed. Let the mixture rest for about 10 minutes to allow the breadcrumbs and flour to absorb any remaining moisture.
Shape the mixture into eight balls and place them on a tray, ready for the griddle.
Preheat your Blackstone griddle to medium heat for several minutes. Add a thin layer of cooking oil, place the fritters on the hot surface, and flatten them slightly with spatulas.
Cook until golden brown, about 2 to 3 minutes per side. Work carefully when flipping so they keep their shape.
Blackstone Zucchini Feta Fritters only take 2 to 3 minutes per side on the griddle!
Let the fritters cool for a minute or two before serving so they set and are easier to handle.
For a simple dipping sauce, mix plain Greek yogurt or sour cream with Old Bay and hot sauce to taste. I didn’t measure—just adjust until it suits your palate.
Enjoy—these fritters make a fantastic side or light vegetarian appetizer.
If you like Blackstone Zucchini Feta Fritters, you might also like these recipes…
Traeger Chocolate Chip Zucchini Muffins
Blackstone Hibachi Garlic Rice
Steak and Egg Blackstone Burritos Recipe
And lots of recipes for Blackstone Griddle Side Dishes
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Blackstone Zucchini Feta Fritters
Cheri Renee
Equipment
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Blackstone Griddle
Ingredients
- 2 cups shredded zucchini (about 3 smaller zucchini)
- 4 ounces crumbled feta cheese
- 1/2 onion finely diced
- 1 to 2 cloves garlic minced
- 1 egg
- 1/3 cup panko breadcrumbs
- 1/3 cup flour
- 2 tablespoons finely chopped green onions
- 1 tablespoon Old Bay seasoning
- Optional: hot sauce
- cooking oil of choice
- Optional sauce: sour cream or plain Greek yogurt, Old Bay, hot sauce
Instructions
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Spread shredded zucchini on paper towels in a single layer for several minutes. Transfer to fresh paper towels, wrap, and squeeze to remove water.
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Place the drained zucchini in a large bowl and add feta, onion, garlic, egg, panko, flour, green onions, Old Bay, and hot sauce if using. Mix until evenly combined and let sit about 10 minutes.
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Form the mixture into 8 balls and arrange on a tray.
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Preheat the Blackstone griddle to medium, add oil, place fritters on the griddle, and press flat. Cook 2 to 3 minutes per side until golden.
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Serve with the optional dipping sauce: combine sour cream or plain Greek yogurt with Old Bay and hot sauce to taste.
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