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Panko and Feta Zucchini Fritters

I know, I’ve shared zucchini fritters or pancakes on more than one occasion.  But this time I made it all with fresh ingredients and the taste is even better!  In the past I’ve made them with dried parsley and dill, which is still good, but the fresh herbs just take these to the next level.

Savory Zucchini Pancakes

Parsley is the one herb that I pretty much always have fresh now, it keeps forever in the fridge and is such an easy garnish to make meals look a little fancier.  Of course now the question is, what to do with the giant container of dried parsley in my cupboard?  I also added panko to the fritters this time, and really like the crunch that it gives.  I will definitely be including it from now on, plus I got a huge bag of it on my recent trip to our nearest Asian grocer, woo-hoo!

Dill is one of my favorite herbs, I LOVE pickles, in fact they’re my typical snack or upset stomach cure.  We’re getting dill with our CSA so I plan on doing a lot of pickling with it.  It’s especially good in my lemony potato salad, and I love it compared to dried dill in the creamy dressing for the zucchini pancakes.  To make the creamy dip, Greek yogurt is the best, but sour cream or regular yogurt work well too.  Just add a sprig of fresh dill finely chopped, a tsp of lime juice, and 1/2 tsp of paprika then mix well.  Now, we’re still on vacation, but tomorrow is a HUGE event that you don’t want to miss my coverage of.  So make sure you come back Sunday to check out the post.  See you then!

Zucchini Pancakes

makes 6-8


1 medium zucchini grated
1/4 cup panko
1 egg
3 TBS chopped parsley
1 TBS chopped dill
1 clove minced garlic
2 stalks scallions chopped
1/4 cup crumbled feta
2 TBS olive oil


After grating your zucchini, wrap it in a couple paper towels (or cheese cloth) and squeeze out as much liquid as possible. Put the zucchini in a bowl and mix with remaining ingredients except for oil.
Heat oil in a frying pan on medium. Drop spoonfuls of mixture into hot oil and use spatula to press into a pancake. Let cook for about 3 minutes, or until golden brown on the bottom and firm enough to flip. Flip and cook another couple minutes on other side. Remove from pan onto paper towels.
Approximate cost/serving: Very cheap for us because so much of it is part of our CSA, but even purchasing in the store it’s about $3 to make and feeds 3-4 as a side or appetizer, so $1 or less per serving.
Vegetarian/Gluten Free: Just like the zucchini boats, this can work without the egg, but there’s no way I could leave out the feta!  Also like the boats, you must use gluten free panko.

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13 thoughts on “Panko and Feta Zucchini Fritters”

  1. mmm…those zucchini pancakes look good. there’s a zucchini in my fridge and i’ve been trying to figure out what to do with it. i think i’ll try this pancakes out!

  2. Sharing more than once is fine by me. 😉 Mmm…Those fritters look really good. Bad idea to read this during lunch, it just made me more hungry.

  3. Hi Helen, Panko is a japanese bread crumb. I prefer using it because it absorbs less oil than western bread crumbs so makes a crispier coating or breading for your food. You can usually find it in the international section of the grocery store in a little green box. If you have an Asian grocer near you, it’s available in larger amounts in bags. I highly recommend it!


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