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Feta Cheese and Potato Fritters

zuchinni latkes
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 large russet potato, shredded (squeeze the potato in a towel to get all the moisture out of it)
  • 2 medium zucchini, shredded and dried (squeeze the shredded zucchini in a towel to get all the water out of it)
  • 1 whole egg plus 1 yolk
  • 1 small onion, diced
  • 1/4 cup fresh mint, cut into chiffonade (thin ribbons)
  • 8 ounces feta cheese, crumbled and put into the freezer for 30 minutes
  • 1/2 cup panko style breadcrumbs
  • Kosher salt and freshly cracked pepper
  • Olive oil for frying


1.  Mix together the shredded potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.

2. Form the zucchini mixture into small patties.

3. Heat the olive oil in a skillet over medium heat. Pan-fry the patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot with