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 loved these fritters. I served it with your chicken curry. The entire dinner was a huge hit!! I followed the recipe exactly, especially drying out the zucchini as well as I could. The fritters stayed together pretty well. I might add a bit more corn starch and/or flour next time. The flavors in both recipes was fantastic! Thanks, Jenn!!
Delicious! Even though I’ll give it another try to get it right. I drained the zucchini with salt and also used cheesecloth to wring the rest of the water out. However, the mixture just seemed too wet so I kept adding flour. I think I might have made them a little too “cakey” because they browned before they cooked all the way through. Or maybe I made them too big. Reheating took care of that, still delicious, but wonder how I can improve on my technique. Is the batter supposed to be that loose? Thanks.
The batter is a bit wet, Vivian, but it firms up as it cooks. Hope that helps!
Thank you. Made them again and trusted the recipe as far as the flour/corn starch. They were totally delicious and light. Doubled the recipe and my guests finished them all up in no time!
So glad to hear it, Vivian– thanks for the follow-up!
Yummy, with one small caveat. Do not add all of that dill unless you really, really love dill. I found it too dill-y & I do enjoy dill in the ranch recipe on this same website. That’s just my personal taste though, I will try this again with different fresh herbs. Cilantro and parsley!
Delicious! Light, and flavorful, and easy to make. My whole family absolutely loved them!
Do these freeze well?
Yes, Kim, they should freeze nicely. Enjoy!
What is the best way to reheat these from the freezer? Thaw first? I put them in a single layer on a parchment-lined pan in the freezer. ( LOVE these, by the way!!)
Hi MJ, I’ve never frozen these, but I don’t think they’d need to be defrosted before reheating them. One other reader commented that she reheated them on a cookie sheet in a 200-degree oven until heated through. Hope you enjoy!
Tasty and easy. I made these for a quick lunch and they were a hit with my 2 year old and my husband. Definitely a repeat.
I stumbled on a trick get most of the water out. I made these the night before (minus the baking soda and corn starch) and in the morning there was a lot of water pooled on the edges and this was after I had already squeezed it out thoroughly. I dumped it out and the fritters were perfect. Next time I will just shred and salt the zucchini the night before and add the rest of the ingredients when I am ready to cook.
When you made these the night before did you store it in the fridge or room temperature? Thanks in advance!
Looking forward to trying this recipe . Did use fine or medium shred disk for zucchini? Also I do not like feta or goat cheeses so what can I substitute and what amount would I use?
Hi Debbie, I’d use the medium shredding disk for these. And Parmesan cheese would also work nicely here. Hope you enjoy!
Should I use the same amount i.e. 1/2 cup or less because of saltiness of Parmesan cheese? Thanks!
Good point– you may want to cut back by a tablespoon or two.
This is a fantastic recipe! I’ve made these 5 times exactly as the recipe is written. Delicious!! Thank you, Jenn.
Could I make these with the long slim purple eggplant instead of the zucchini? I need a good recipe for this eggplant, but I would prefer one from you since everything else you do is so good. Thanks so much!
Hi Janice, Unfortunately, I don’t think that eggplant would work here. But I’m currently working on a ratatouille recipe…stay tuned :).
Made these fritters today for my family for lunch. We all enjoyed. My hubby thought they were really flavourful as did I. Both my 5 year old & 2 year ate them without complaint. I made the Tzatziki (Low Fat Yogurt & Cucumber Dip) also on your site to go with these fritters & we thoroughly enjoyed with the fritters. My first time making fritters & it was really easy. Had the fritters & yogurt & cucumber dip on the table in 45 minutes. Another great couple of recipes Jenn – haven’t come across a bad recipe yet on this site!!!