Zucchini and Feta Fritters

July 10th, 2020 Posted by Recipes 0 thoughts on “Zucchini and Feta Fritters”


Today we present to you the vegetarian version of a Bulgarian favorite – kyufte or meatball.

See how we prepare it at Nonna’s and enjoy at home with your family and friends!


1 large onion, grated
2 tbsp olive oil
1 lb zucchini, grated – drain them in a cheese cloth or strainer
1 large egg
3 tbsp all-purpose flour*
1/2 cup of bread crumbs*

*If you are making a gluten free version, please replace the bread crumbs with gluten free one and use cornmeal instead of flour.

1 small bunch mint, leaves finely chopped
5 oz feta cheese, mashed with a fork
Ground black pepper
Sunflower oil for frying
1 tbsp chopped garlic
1/4 cup chopped parsley
2 tbsp fresh chopped dill or dry dill


Wash and peel the zucchini. Grate them.

Prepare a cheese cloth to strain the grated zucchini and remove excess water.

Beat the egg with the flour until well blended. Add the seasoning and other ingredients.

Add the strained zucchini and mix well.

Add a little oil to a frying pan and spoon in little tablespoons of the zucchini mixture to make a few fritters at a time. Cook on one side until set and lightly browned, then turn over and cook the other side as well.

Drain the fritters on kitchen paper and keep warm until you cook the remaining fritters.

You can serve them with Snejanka / yogurt sauce.

Enjoy and don’t forget to tag us #nonnaskitchenbermuda on Instagram so we can share your beautiful creations.

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