Zucchini Fritters with Feta and Dill
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These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to my chicken kabobs, grilled chicken or or Greek-style lamb burgers.
What You’ll Need To Make Zucchini Fritters
Step-by-Step Instructions
Begin by shredding the zucchini on a box grater or in a food processor.
Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.
Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid.
Whisk the eggs in a medium mixing bowl.
Add the zucchini, scallions, dill, feta, garlic, and pepper.
Mix well.
Sprinkle the flour (or corn starch) and baking powder over top.
Stir again until evenly mixed.
Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides.
Drain the zucchini fritters on paper towels.
Serve warm or room temperature with lemon wedges.
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Zucchini Fritters with Feta and Dill
These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.
Ingredients
- 1 pound zucchini (about 2 medium), trimmed
- 1 teaspoon salt
- 2 large eggs
- 2 scallions, minced
- 2 tablespoons minced fresh dill
- ½ cup crumbled feta cheese
- 1 medium garlic clove, minced or pressed through a garlic press
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon baking powder
- 3 tablespoons olive oil, plus more if necessary
- Lemon wedges, for serving
Instructions
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Information
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- Serving size: 2 fritters
- Calories: 152
- Fat: 11 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 288 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My family, some of them not-exactly-vegetable-lovers, raved about the zucchini feta fritters. The only change I made was substituting mint for the dill, since we have some non-dill people, and I cooked them on a griddle with just a slight glaze of olive oil (which worked really well). Some left-over fritters went to the office the next day and got a warm reception there, as well. Excellent taste and easy to prepare. Thanks, Jen.
I had a lot of zucchini, so I thought I’d give this recipe a try tonight. It was delicious! I didn’t have feta cheese so I used whatever shredded cheese I had in the fridge. I think next time I’ll add a bit more garlic and spices than listed. I had them with sour cream and it was yummy 🙂 I will make this again!
Made these over and over, the best zucchini fritters ever! Did not have dill so I substituted fresh mint! Utterly mouthwatering!
we love these but can you prepare these the night before and cook them the next day
Hi Pam, I’m assuming you mean you want to make the batter and refrigerate it until you’re ready to make the fritter. If so, yes I think that would work.
I made these last night exactly as directed and they turned out perfectly, nice and crispy on the outside, very flavourful. I enjoyed the last of them this morning with my eggs.
Can I use another kind of cheese for this recipe. I love feta, but my husband is not a fan.
Sure Andrea, I think Parmesan or goat cheese would both work well.
I wrote last evening as my first batch cooked and was loose and took a very long time to brown….I used flour and baking powder per the recipe; sprinkled some corn starch on the remaining batter, and bingo! The remaining batter held together fine and browned up as the picture and recipe indicate….next time, will use only cornstarch-tasted great and good way to use up lots of garden zucchini!
Hi Kathryn, sounds like a creative solution and so glad that they turned out well!
Middle of cooking these now….followed recipe exactly (used flour) and find they are not staying together or browning in any 2-3 minutes…..much longer. Love the idea…what went wrong?
I just made these today and they were really good. I added a cup of sweet corn. Next time I would add more salt, as the recipe needed more salt IMHO. Thanks for another good recipe!
Hello!
I would like to prepare the fritter batter in the morning, refrigerate all day, and then, fry fritters in the evening.
OK?
Thanks.
Yes Pam, I think that would work. Enjoy!