Golden, crispy fritters made from zucchini and firm polenta are paired with a creamy, tangy whipped feta base and garnished with fresh herbs, aged cheese, and a drizzle of honey. This elegant dish offers the perfect balance of crunch, creaminess, and brightness—ideal for brunch, appetizers, or a sophisticated vegetarian entrée.

Why You’ll Love This Recipe

These zucchini and polenta fritters are a delicious fusion of comfort and refinement. They boast a satisfyingly crisp exterior and a soft, savory interior. The whipped feta adds a creamy and tangy contrast, making every bite indulgent yet balanced. Easy to make and beautifully presented, this dish works equally well as a starter or centerpiece for a vegetarian spread. The combination of textures and the optional touch of honey elevate the flavors in a unique and memorable way.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the fritters:

• 1 cup grated zucchini (squeezed dry)

• 1 cup cooked polenta (firm, cooled)

• 1/4 cup grated Parmesan

• 2 tablespoons chopped dill

• 2 scallions, thinly sliced

• 1 egg

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup all-purpose flour

• 1 cup panko breadcrumbs (for coating)

• Vegetable oil for frying

For the whipped feta:

• 1/2 cup feta cheese

• 1/4 cup Greek yogurt

• 1 tablespoon olive oil

• 1/2 teaspoon lemon zest

• Black pepper to taste

For garnish:

• Extra dill sprigs

• Grated aged cheese (like pecorino or Parmesan)

• Honey drizzle (optional)

• Cracked black pepper

Directions

1. Prepare the fritters: In a large mixing bowl, combine grated zucchini, crumbled firm polenta, Parmesan, chopped dill, scallions, egg, salt, and pepper. Add the flour and mix until a cohesive, sticky dough forms.

2. Shape and coat: Form the mixture into oval or round fritters using your hands. Roll each fritter in panko breadcrumbs to coat them thoroughly.

3. Fry the fritters: Heat vegetable oil in a skillet over medium heat. Fry the fritters in batches, cooking each side for 3–4 minutes or until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.

4. Make the whipped feta: In a food processor, blend feta cheese, Greek yogurt, olive oil, lemon zest, and black pepper until smooth and airy.

5. Assemble the dish: Spread a generous layer of whipped feta on a serving platter or individual plates. Arrange the warm fritters on top. Garnish with dill sprigs, aged cheese shavings, a drizzle of honey (if using), and a final touch of cracked black pepper.

Servings and timing

This recipe makes approximately 10 fritters, serving 4 people as an appetizer or 2 as a main course.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

• Make it gluten-free: Use a gluten-free flour blend and gluten-free breadcrumbs.

• Add spice: Incorporate chili flakes or finely chopped jalapeño for heat.

• Use different herbs: Try parsley, mint, or chives in place of dill.

• Try a different cheese: Substitute the whipped feta with ricotta or goat cheese spread.

• Baked version: Bake fritters at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter option.

Storage/Reheating

Storage: Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Keep whipped feta separate.
Reheating: Reheat fritters in a 375°F (190°C) oven for 10 minutes or until crisp. Whipped feta can be served cold or brought to room temperature before serving.

FAQs

Can I use instant polenta for this recipe?

Yes, once cooked and cooled to a firm consistency, instant polenta works perfectly.

How do I keep the fritters from falling apart?

Ensure the zucchini is squeezed very dry and that the dough is not too loose. Chilling the mixture before shaping can also help.

Can I prepare the fritters in advance?

Yes, shape and coat them in panko ahead of time, then refrigerate until ready to fry or bake.

Is there a vegan version of this recipe?

Use a flax egg, plant-based yogurt, and vegan feta alternatives to adapt the recipe.

What can I use instead of panko?

Regular breadcrumbs or crushed cornflakes can be used, though panko offers a lighter, crispier texture.

Can I freeze the fritters?

Yes, freeze them after frying. Reheat directly from frozen in a hot oven until heated through and crispy.

What other dips pair well with these fritters?

Try tzatziki, lemony hummus, or a roasted red pepper sauce for variation.

Do I need to cook the polenta before adding it to the fritters?

Yes, the polenta should be fully cooked and cooled to a firm texture before mixing.

How do I avoid soggy fritters?

Drain the zucchini well and avoid overcrowding the pan during frying to maintain crispness.

Can I air-fry the fritters?

Yes, air-fry at 375°F (190°C) for 12–15 minutes, turning halfway through for even browning.

Conclusion

Crispy Zucchini & Polenta Fritters with Whipped Feta combine rustic ingredients with refined presentation for a dish that’s both approachable and impressive. Whether served as an appetizer, brunch centerpiece, or a light vegetarian main, the mix of textures and flavors makes each bite memorable. This recipe delivers on both taste and style, making it a welcome addition to any table.