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Zucchini Feta Cranberry Fritters served on a white tabletop sprinkled with chopped herbs and cranberries

Zucchini Feta Cranberry Fritters

These pan-fried, gluten-free zucchini fritters with salty crumbled feta and sweet dried cranberries are a family favourite and the perfect way to sneak some veggies into dinner! Serve them as a side, a light main course or as an appetizer, paired with a sour cream dip.

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword gluten-free zucchini fritters, veggie fritters with cranberries, zucchini fritters with feta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 131 kcal
Author Mahy


  • 2 tablespoons olive oil
  • 3 small zucchinis (2 cups) grated
  • 1 large scallions or 2 small, finely minced
  • 2 tablespoons fresh thyme leaves finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 egg
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon fresh pepper (or to taste)
  • 3 tablespoons flax meal (use 1/4 cup of all purpose or whole wheat flour, if flax meal is unavailable)
  • 2 tablespoons hemp seeds (optional)
  • 1/4 cup cranberries (scant, not tight packed)
  • 1/4 cup crumbled Greek feta cheese


  1. Place the grated zucchini in a kitchen towel and try to drain most of its liquid out by wrapping the towel around it and then squeezing the towel.

  2. Heat a non-stick skillet or cast iron pan over medium-low heat.

  3. In a bowl, mix the egg, fresh herbs and seasoning, scallions, flax powder and hemp seed into a loose paste.

  4. Add the zucchini to the egg mixture, and fold it in along with the cranberries and feta.
  5. use a large serving spoon or tablespoon or 1/4 cup measuring cup ( depending on the size you want your fritters to be—the ones pictured above are about a golf size ball of batter) and roll it between your hands slightly into a ball, then place it carefully into the hot skillet.
  6. Repeat with the remaining batter.
  7. Let the fritters cook on each side for 3-6 minutes (depending on the size of your fritters— the ones pictured above cooked 3 minutes per side) before flipping them.
  8. Drain on paper towels for a few seconds and serve.

  9. Keep them warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes. They are best when eaten fresh!

Recipe Notes

  • Keep the zucchini fritters warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes.
  • They are best when eaten fresh out of the frying pan! Serve them as a side dish, an appetizer or as a dip.
  • Make sure to squeeze out as much moisture as you can, using at least 2 layers of kitchen towel, so that it does not rip.
Nutrition Facts
Zucchini Feta Cranberry Fritters
Amount Per Serving (1 serving)
Calories 131 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 32mg11%
Sodium 183mg8%
Potassium 218mg6%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 360IU7%
Vitamin C 15.7mg19%
Calcium 73mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.