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Zucchini and Goat Cheese Fritters

Zucchini and goat cheese, the perfect nutritious vegetable side dish.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Mediterranean
Servings 8 servings


  • 3 medium zucchini about 1½ pounds
  • 2 Large eggs whisked
  • ½  cup Crumbled goat cheese
  • ¼  cup Diced yellow onion
  • ⅓  cup Fresh mint leaves chopped
  • ½  tsp Ground cumin
  • ½  tsp Salt
  • Ground black pepper
  • 1 cup Whole wheat flour
  • Extra virgin olive oil


  • Shred the zucchini using a large eye grater, over a colander.
  • Squeeze out moisture from the mixture, using a clean kitchen towel, squeeze out as much liquid as you can.
  • Place squeezed zucchini in a medium bowl, beat egg slightly, and add to zucchini, goat cheese, mint, onion, cumin, salt, and pepper to taste.
  • Stir in the whole wheat flour.
  • Heat 1 Tbs oil in a sauce pan.
  • Drop 1/4 cup mounds of zucchini mixture into the hot oil, .repeating to make as many patties as will fit in the skillet, about 4 at a time.
  • Flatten them with the back of a spoon to form pancakes, and spread them about 1/2 inch apart, so they don't stick together, and are easy to turn over and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
  • Remove them onto a plate lined with a double layer of paper towel, to absorb any extra oil.


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